Baked Stuffed Artichokes

James Beard

Author and Educator

This recipe, of French–Italian origin, is thoroughly different and exceedingly good.


  • 6 small or 4 good-sized artichokes
  • 1 clove garlic, finely chopped
  • 1/2 cup olive oil
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped ham
  • 1 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon oregano
  • 1 cup stock or white wine
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon thyme


Preheat the oven to 375ºF.

Cut the tops from the artichokes, remove the stalks, and cook the artichokes in boiling salted water until done.

While they are cooking, sauté the garlic in 1/3 cup olive oil for a few minutes, then add the mushrooms, ham, bread crumbs, salt, pepper, and oregano. Toss lightly but well. When the artichokes are cooked, remove the chokes and center leaves and spread the surrounding leaves back to provide a well for the filling.

Fill with some of the mushroom–ham mixture and also spoon the mixture between the leaves. Tie the artichokes securely around the middle. Sprinkle with remaining 2 tablespoons of olive oil, place in a baking dish, and add about 1 inch of stock or white wine.

Bake for 30 minutes, basting twice with the pan juices. Five minutes before finishing, sprinkle a spoonful of grated Parmesan on each one. Untie, and serve as a main course at a luncheon or as a first course at dinner.


6 servings