• 8 whole artichokes
  • 2 cups plain breadcrumbs
  • 1 teaspoon kosher salt
  • 2 teaspoons pepper
  • 1 teaspoon paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons parsley, chopped
  • 1/2 cup grated Romano cheese
  • 1/4 cup extra-virgin olive oil


Serves: 8 servings


Preheat oven to 350F.

Cut stems, trim the points off the tops and peel the outer layer of the artichokes. Spread leaves apart, wash, drain and set aside. (At this point, you can partially cook the artichokes in boiling water to cut done cooking time.)

Combine all other ingredients in large skillet over medium heat. Cook until lightly browned, then remove from heat and let cool.

Once cool enough to handle, stuff the artichokes loosely with the breadcrumb mixture.

Place in roasting pan with about an inch of water and drizzle some more olive oil on top. Cover with foil and bake for about 1 1/2 hours, until leaves are tender. Add more water as needed.

Once they are fully cooked, place them under the broiler for a few minutes to brown the tops.