Parmesan Romano Stuffed Artichokes

  • Yield 2 servings

These artichokes are stuffed with a delicious cheesy mixture.


2 trimmed and cooked artichokes, left whole
1/2 cup unseasoned dried breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon grated romano cheese
1 teaspoon dried oregano
1 garlic clove, minced
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
5 fresh basil leaves, minced
Freshly ground black pepper, to taste


  1. Preheat oven to 350F.
  2. Place artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff. Combine remaining ingredients. With a spoon, place stuffing between layers of leaves. Use half the stuffing for each artichoke. Bake, uncovered, 20 minutes until golden brown and warm inside.  



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