They are a little work to prep but the rewards are well worth the effort. When I was in Italy some restaurants served them with fresh lemon (limone). In Italian, artichoke, is carciofo-pronounced-"kahr-choh-foh". I hope you enjoy this one, it is one of my favorite.


  • 6 med to large chokes
  • 1 1/4 c seasoned Italian bread crumbs
  • 1/4 c grated parmesiano
  • dash of oregano to your taste
  • garlic powder to taste
  • fresh, finely chopped parsley
  • 1/2 tsp blk pepper
  • olive oil


Prepare chokes by cutting about 1" off the top and removing the stem at the base. Trim the tops off of each leaf to remove the spines.( this is easily done with a shears) Cook the chokes for about 6-7 minutes in boiling salted water. Remove from water,drain and let cool. In the meantime mix all of the remaining ingredients EXCEPT for the oil together. When the chokes are cool enough to handle, spread the leaves of each one open (to resemble a large rose). Stuff the chokes with the mixture so that some gets into each leaf, place them in a pan touching each other to prevent them from rolling over, put water in the pan, but DO NOT let the water come above the half way point of the first leaf so the water don't make the stuffing on the bottom row soggy. Drizzel the top of each choke with the olive oil. Simmer over low heat for about 3/4 to 1 hour. check occasionally so the pan don't go dry. When they are tender, eat and enjoy by gently pinching off a leaf at a time with some stuffing and pulling it across your teeth to savor the stuffing and the morsel of tender leaf with each "bite".

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Submitted 6/13/05.
Source: Private Collection
Submitted By: Ray
Carciofo Italiano