Total time: 2 hours | Serves: 2

These decadent Italian Stuffed Artichokes are the perfect entree or appetizer for your summer soirée! Bread SRSLY Gluten-Free Classic Sourdough bread crumbs, fresh parsley and grated Parmesan combine for a satisfying stuffing and stunning presentation.


2 Large Globe Artichokes

1 ½ cups Bread SRSLY Gluten-Free Bread Crumbs

½  cup fresh Parmesan Cheese, grated (or some homemade Vegan Parmesan)

¼ cup fresh parsley minced

1 garlic clove minced finely

2 tablespoons olive oil + more for topping

⅛ tsp salt

⅛ tsp pepper


Cut the stems off the artichokes so they sit flat. Cut off the top of each artichoke with a serrated knife. Using kitchen shears, trim the tip of each leaf in order to remove the prickly tip and create a straight edge.

Wash the artichokes under cold water, spreading the leaves outwards as you go to make easier for stuffing.

Mix together the breadcrumbs, cheese, parsley, garlic, salt and pepper in a large bowl. If the stuffing feels dry, add a tablespoon of olive oil.

Using your hands or a spoon, fill each leaf with the stuffing, starting from the bottom, working your way to the top. Use extra stuffing to fill the top of each artichoke. Sprinkle with extra Parmesan if desired, and drizzle the artichokes with 1-2 tbs olive oil.

Add the artichokes to a large pot and fill with about two inches of water, bring to a boil. Lower the heat, cover and let simmer for about an hour.

Check the water level periodically, adding more if needed to maintain the steam. Cook the artichokes until the leaves are tender and easily pull away. Top with extra Parmesan and chopped parsley for presentation. Serve warm.

OPTIONAL — put the artichokes in a baking dish after steaming, and bake at 300 degrees F 5-10 minutes until tops are slightly browned (this will dry up the artichokes a bit).