How to Stuff an Artichoke

 

Back in my college days, I was a perpetual student. For five years straight, I attended spring, fall, interim, and summer semesters without a break. By the end, I’d racked up so many credit hours—earning a double major in English and Communications, plus minors in Geology, Psychology, and Music—that my advisor practically begged me to graduate. With a mix of reluctance and pride, I finally did. (I’ll leave out the part about returning for graduate school years later.)

That summer after graduation, I felt adrift. Without a class to attend, I wasn’t sure what to do with myself—until a catalog from the local community college landed in my mailbox. Flipping through it, I spotted a gem: Gourmet Barbecue. Naturally, I enrolled. This wasn’t your typical college course—it was an adult education class with an average student age of 45, mostly men passionate about grilling. I was the lone woman, young and brimming with enthusiasm. Word must have spread because, in later sessions, wives started tagging along with their husbands—a twist that still makes me smile.

The class was a revelation. Among the many skills I picked up was how to stuff an artichoke, intended to be steamed over an open fire for that gourmet barbecue flair. I hadn’t thought about it in years until the late Mr. O-P, came home with a giant globe artichoke—perfect for stuffing. In the class, we’d used a shrimp-filled stuffing, but with no shrimp on hand, I improvised with salami. Questionable? Maybe. Delicious? Absolutely.

 This recipe is endlessly adaptable—customize it to your taste! The essentials are breadcrumbs, Parmesan cheese, and plenty of herbs for flavor. My version filled an entire artichoke, winning over a skeptical Mr. O-P, who doubted it could be a meal. Spoiler: it was, and he devoured it. The flavor echoes carciofi fritti, those irresistible deep-fried artichokes from Italian restaurants.

The steaming liquid is key—make it rich and flavorful to infuse the artichoke as it cooks. And if you don’t have an artichoke stand for steaming, invest in one. It keeps the artichoke upright and makes the process seamless.

 

 How to Trim an Artichoke

Prepare the Base: Slice off the stem at the base with a sharp knife and discard. Cut about an inch off the top of the artichoke and toss it.

 Trim the Leaves: Use kitchen shears to snip the pointed tips off each leaf. Rub the cut surfaces—base, top, and leaves—with a halved lemon to prevent browning.

 Open It Up: Bang the artichoke on the counter to loosen the leaves. Pull out the center leaves and prickly choke. Scoop out the choke completely with a melon baller or grapefruit spoon. Squeeze lemon juice into the cavity to keep it fresh.

How to Stuff an Artichoke

Fill the Center: Spoon stuffing into the hollowed-out cavity.

 Stuff the Leaves: Starting at the bottom, gently spread each leaf outward and tuck in a generous teaspoon of stuffing. Work your way up until every leaf is filled.

Stuffing Mixture (Fills One Large Globe Artichoke)

¾ c. fresh bread crumbs, toasted

½ c. freshly grated Parmesan cheese

1 T. finely chopped Provolone cheese

1 clove garlic, finely minced

¼ c. finely chopped fresh parsley

1–2 T. finely chopped fresh basil

1/3 c. finely diced salami

Salt and freshly ground black pepper, to taste

Combine all ingredients in a medium bowl until evenly mixed. Stuff the artichoke as directed, then drizzle lightly with extra-virgin olive oil before steaming.

Steaming Liquid

 ½ c. water

½ c. chicken or vegetable stock

2 T. extra-virgin olive oil

1 t. finely chopped garlic

Pour all ingredients into a 4-quart saucepan. Set the stuffed artichoke upright in the pan (use a stand if you have one). Bring the liquid to a boil over medium-high heat, then cover, reduce to medium-low, and simmer for 50–55 minutes.

This dish is a nostalgic nod to my Gourmet Barbecue days—a quirky, delicious adventure that proves learning never stops, even over a steaming pot.

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