Grandma’s Stuffed Artichokes are exactly like my grandmother used to make: artichokes filled with savory sausage, cheese and pine nuts, then simmered in wine until tender.
If you enjoy artichoke recipes, consider a vegetarian twist with Cheesy Stuffed Artichokes or try Crispy Fried Artichoke Hearts with an aioli for a different texture and flavor.
Insanely delicious, oven roasted, Italian Stuffed Artichokes!
Stuffed artichokes are a family favorite and, while they’re often associated with holidays, we enjoy them year-round. This classic version—sausage, cheese and toasted pignoli—has a comforting, old‑world flavor that feels straight from an Italian kitchen. You can roast them in the oven as described here or simmer them on the stovetop; cooking times are similar and the choice is yours.
If you’ve never prepared artichokes before they might look intimidating, but they’re simple once you get started. The filling is hearty enough that these artichokes can act as a side dish or even a satisfying main when paired with a salad.
These sausage‑filled artichokes pair beautifully with steak, roast chicken, turkey or fish and are perfect for a Sunday dinner or holiday table. You can customize the stuffing: try spicy Italian or pork sausage, swap Parmesan for Romano, or add mozzarella for extra creaminess. The toasted pine nuts (pignoli) add a buttery crunch I recommend keeping, though you may omit them if needed.
For a vegetarian alternative, substitute a savory breadcrumb and cheese filling with herbs and roasted vegetables.
What Are Pignoli Nuts (Pine Nuts)?
Pignoli, commonly called pine nuts, are the edible seeds harvested from certain species of pine trees. They’re prized in both sweet and savory cooking—used in pesto, salads, baked goods and meat dishes. Pine nuts have a rich, buttery texture and a mild, slightly resinous note that complements the flavors in this stuffing.
How Do You Cook Artichokes?
Artichokes can be prepared many ways—steamed, fried, roasted or stuffed. For stuffed artichokes follow these basic steps for the best results:
- Trim the top of the artichoke to remove the pointy tips and trim the stem so the artichoke sits flat.
- If you’re not stuffing them immediately, submerge cut artichokes in lemon water to prevent browning.
- After stuffing, place the artichokes upright in a covered dutch oven or a roasting pan with a lid. Add one part white wine to three parts water so the liquid reaches about halfway up the artichokes—this allows them to steam and braise.
- Drizzle with olive oil, season with salt and pepper and add a couple of bay leaves to the liquid. Cover and bake.
Start checking after about an hour by pulling a leaf; when it comes away easily and the base is tender, the artichokes are done. Aim for tender with a slight bite—overcooking can make them mushy.
How Do You Eat Artichokes?
Eating an artichoke is part of the fun. Pull off each leaf, dip or scrape the base of the leaf with your teeth to remove the tender portion, and repeat. For stuffed artichokes use a fork to scoop any filling from the leaves as you go. Once the leaves are finished, remove the fuzzy choke on the heart and enjoy the tender artichoke heart—the most prized part.
These stuffed artichokes are a lovely combination of savory sausage, nutty pine nuts and salty cheese, a recipe that feels like a warm family memory. My grandmother Annie certainly knew how to make them right.
PIN IT!
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Grandma’s Stuffed Artichokes
- Author: Dan
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
This stuffed artichoke recipe makes an elegant side or a hearty addition to many meals. The combination of Italian sausage, cheese and toasted pignoli creates a rich, flavorful stuffing that complements the tender artichoke.
Ingredients
- 6 large artichokes
- 1 pound Italian sausage, casings removed
- 1/2 cup grated Parmesan cheese, plus 2 tablespoons
- 1/2 cup chopped parsley
- 1/4 cup toasted pine nuts (pignoli), plus 2 tablespoons for garnish
- 1/2 cup Italian-style bread crumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped garlic
- 1 cup white wine
- 2 bay leaves
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the sausage, 1/2 cup Parmesan, parsley, bread crumbs, salt, pepper and garlic in a food processor or mix by hand. Stir in the toasted pine nuts.
- Trim the stem so each artichoke sits flat and remove about the top third of the artichoke.
- Open the leaves and remove some of the center choke with a spoon to make room for the stuffing.
- Divide the stuffing into six portions. Fill the center of each artichoke, then press additional stuffing between outer leaves.
- Arrange the artichokes upright in a dutch oven or deep roasting pan that fits them in a single layer.
- Add one part white wine to three parts water so the liquid reaches about halfway up the artichokes; adjust amounts for your pan size.
- Season the tops with salt and pepper and sprinkle the remaining 2 tablespoons Parmesan over them. Drizzle with olive oil and add bay leaves to the cooking liquid.
- Cover and bake for about 1 1/2 hours, checking after an hour. The artichokes are ready when a leaf pulls away easily and the sausage is cooked through.
- Serve each artichoke in a bowl, spooning some of the cooking liquid over them. Garnish with extra toasted pignoli and chopped parsley.
Recipe Notes
* Toast pine nuts in a dry skillet, stirring often, until golden and fragrant.
* To cook on the stovetop: bring the liquid to a boil, reduce to a simmer, cover with the lid slightly ajar and cook until tender; timing should be similar to oven cooking.
- Category: side dish
- Method: oven
- Cuisine: Italian