No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Stuffed Artichokes

  • Yield: 4 servings


  • 2 cups fine dried bread crumbs
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh herbs such as basil, parsley, and/or oregano
  • Essence to taste
  • 4 large artichokes, trimmed, boiled in water to cover until tender, and choke removed
  • 1 cup Aioli mayonnaise
  • 2 medium-size lemons, cut in half


  • Preheat oven to 375°F.
  • In a medium-size mixing bowl, combine the bread crumbs, cheese, olive oil, and herbs and mix well. Season with Essence. Carefully stuff the mixture inside all the leaves of each artichoke.
  • Put the artichokes on a baking sheet, standing them up straight (you may have to trim the stems flat) and place in the oven. Bake until the stuffing is golden brown, about 25 minutes.
  • To serve, drizzle each artichoke with equal amounts of the aioli and a squeeze of lemon juice.