Stuffed Artichokes

Joanna Nowlan

JBF Member

The recipe for these artichokes comes from JBF Friend member Joanna Nowlan of Astoria, New York. For Thanksgiving, Nowlan doubles the recipe and puts one dish at each end of the table. After the guests have eaten their turkey and traditional sides, they sit around the table until every last bit of artichoke is gone. The artichokes also make a great appetizer.


  • 4 globe artichokes, trimmed
  • 2 cups dry white wine
  • 1 lemon, sliced
  • 2 cloves garlic, smashed
  • 1 bay leaf


  • 1/4 pound (1/2 cup) butter
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 teaspoon anchovy paste
  • 1 egg yolk
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt


  • 1 bunch mint
  • 1/2 cup extra virgin olive oil
  • 1 cup panko or bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper


Preheat oven to 375ºF. Remove pot from heat and allow artichokes to cool in the liquid. Once cooled, remove from the liquid; scoop out the choke with a spoon and discard. Place artichokes in a baking dish and set aside.

To make the filling, melt butter in a saucepan over low heat. Add onion and garlic and cook until very soft, about 10 minutes. Add lemon juice and anchovy paste, incorporate, and remove from heat. Transfer to a food processor, add egg yolk, and process. Slowly drizzle in olive oil until mixture reaches a mayonnaise consistency and season with salt. Spoon into the center of the artichokes, filling them about halfway.

To make the bread crumb topping, combine mint and olive oil in a food processor and process to a fine paste. Add bread crumbs, salt, black pepper, and cayenne pepper. Sprinkle liberally over the artichokes.

Bake until bread crumbs are lightly browned, about 20 minutes. Serve warm.


8 servings