Stuffed Artichokes
Recipe type: Appetizer
Cuisine: Italian, Creole
Serves: 4
  • 4 globe artichokes
  • 1⅓ cup Italian breadcrumbs
  • 6 tablespoons minced parsley
  • 2 tablespoons minced garlic
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup grated parmesan plus 4 tablespoons extra for topping
  • ¼ tsp. ground rosemary
  • ½ cup diced raw shrimp
  • lemon slices & fresh rosemary for the pot
  • melted butter
  1. Cut off the stem at the bottom making it even with the rest of the artichoke.
  2. Trim off about ⅓rd of the tops of each leaf.
  3. Gently insert your thumbs down into each leaf pulling it out from the body just enough to create space for the filling.
  4. Rub all the cut edges with a lemon.
  5. Put several slices of lemon and a couple of spears of rosemary into the bottom of a steamer or covered pot. Add about an inch of water.
  6. Mix together breadcrumbs, parsley, garlic, salt, pepper, parmesan, rosemary and shrimp. Note that diced shrimp has a tendency to look diced after you've cut it up but still be connected. So do the mixing with your hands. If you end up with large shrimp clumps just get some scissors and cut them up.
  7. Carefully insert the stuffing into the leaves, put the artichokes into the pot on the stove top over medium heat and cook for about 30 minutes or until a knife can be inserted easily.
  8. Remove from pot and place in a pan.
  9. Pour a little melted butter over them. Sprinkle with parmesan and breadcrumbs and run under the broiler for a few minutes to brown.
If you don't have fresh rosemary to put in the boiling water it's ok to add a teaspoon of dried or even ground.
Recipe by The FrangloSaxon Cooks at