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Roasted Stuffed Artichokes

Roasted Stuffed Artichokes

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 servings


  • 2 Boiled Artichokes
  • 6 slices bacon, chopped
  • 1/2 cup chopped onions
  • 2 tablespoons chopped bell peppers
  • 2 tablespoons chopped celery
  • 2 teaspoons Rustic Rub
  • 2 teaspoons chopped garlic
  • 2 tablespoons chopped parsley
  • 1/4 cup dry sherry or dry vermouth
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 cup dried fine bread crumbs
  • 1/4 cup freshly grated parmesan


  • Preheat the oven to 400 degrees F.

  • Trim off the stem ends and leaf tips of the artichokes. Quarter the artichokes cutting lengthwise. Remove the chokes. Set aside.

  • Fry the bacon in a skillet over medium heat until slightly crisp. Add the onions, bell peppers, celery, and rub. Saute the mixture, stirring constantly, for about 3 minutes, or until the vegetables are slightlywilted. Add the garlic and parsley and cook, stirring, for about 2 minutes.

  • Remove from the heat. Add the sherry and swish it around in the pan. Add the lemon juice, salt, cayenne, bread crumbs, and parmesan. Mix well.

  • Divide the mixture into 8 equal portions. Place the artichoke quarters on a baking sheet. Mound a portion of bread crumb mixture on each artichoke quarter. Bake for about 15 minutes, or until the bread crumb mixture is light brown.

  • Serve warm, allowing 2 artichoke quarters per person.

Recipe Details