Cooking Recipes

Stuffed Artichokes from an Italian NYC Mainstay

Carmine's has been serving New Yorkers for decades...and their stuffed artichokes serve big time

Glenn Rolnick is a chef and Director of Culinary Operations for the Alicart Restaurant Group.

March 6, 2024 2:11 pm

Carmine’s has been a New York City mainstay since 1990. With its white tablecloths and old-school vibes, it’s definitely got that whole Italian-American restaurant thing down pretty freakin’ pat. And today, it’s a recipe for their famous stuffed artichokes: perfect to celebrate spring, to serve alongside a mean veal parm or to wow a crowd. Or all of the above. “This recipe goes back to our roots,” says Chef Glenn Rolnick. “The preparation of this dish yields so much flavor before the artichokes enter the oven, and the texture completely transforms into a crunchy yet tender bite once we re-introduce breadcrumbs and cheese to freshly baked vegetables — such a great old-school Italian family dish!” -NPH

Stuffed Artichokes

Servings: 6 servings

Copy Ingredients

Ingredients

6 large artichokes, trimmed and cleaned out
1 lb. fresh ground Italian breadcrumbs
1 ¼ cups grated Pecorino Romano cheese
1 cup fresh chopped garlic
2 tsp. dry oregano
¼ cup fresh chopped Italian parsley
½ tsp. ground black pepper
¾ cup olive oil
2 qt. chicken stock or broth
6 lemon round slices (1 lemon)
Kitchen twine

For the breadcrumbs:

1 lb. breadcrumbs
1 ¼ cups grated Pecorino Romano cheese
1 cup chopped garlic
2 tsp. dry oregano
¼ cup fresh Italian parsley
½ tsp. ground black pepper
Extra-virgin olive oil, for drizzling

Directions

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1. 1. Combine all the Italian breadcrumb ingredients (breadcrumbs, Pecorino Romano cheese, fresh garlic, oregano, parsley and ground black pepper) in a food processor until well combined. Set aside.
2. 2. Preheat the oven to 400°F.
3. 3. Using scissors, trim the spiky top off of the artichokes.
4. 4. Sprinkle half the breadcrumb mixture evenly between the leaves, saving the remainder for later.
5. 5. Tie each artichoke around the middle with kitchen twine to hold leaves in place.
6. 6. Place lemon slices on the bottom of a large 13 x 9 ceramic ovenproof dish, top each with an artichoke.
7. 7. Add the chopped garlic and chicken stock. Cover with a lid (or with foil), and bake for 45 minutes or until leaves can be pulled out with little resistance.
8. 8. Remove and uncover. You can continue with the recipe or stop here and refrigerate until serving.
9. 9. To reheat: top the artichokes with the remaining breadcrumbs.
10. 10. Preheat the oven to 400°F. Cut and discard the string. Remove the lemon from underneath the artichokes.
11. 11. Drizzle the artichokes with olive oil. Top with a generous sprinkle of grated Pecorino Romano cheese.
12. 12. Pour remaining chicken stock into the bottom of the casserole.
13. 13. Place in the oven and bake for 15 to 20 minutes or until nicely browned and crispy.
14. 14. Gently remove artichokes to a serving platter.
15. 15. If you prefer, serve a few spoonfuls of the broth around the artichokes. Enjoy!