Steamed Stuffed Artichokes

A close up of a raw stuffed artichoke, with breadcrumbs spilling out.

When there are fresh artichokes available, this is a wonderful recipe that is simple yet tasty. The flavor of the fresh artichokes pairs perfectly with Parmesan and mozzarella cheese and a dusting of breadcrumbs. 

This is a recipe where the artichokes are cooked in steam. It is a wonderful camping option where there is less stress worrying about things burning in a fire.

There is a range of cheeses used in this recipe. The better quality the cheese the better the results will be. Feel free to play around with different types of cheese, as well. 

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A stuffed artichoke sits on a white serving plate.
Stuffed artichokes make for a great appetizer, first course, or side dish.
A raw stuffed artichoke, with breadcrumbs popping out, sits on a white cutting board.
Make sure you really stuff the filling breadcrumb and cheese filling into all the cervices of the artichoke before steaming.
A steamed stuffed artichoke with cheese oozing out of it.
The end result of this steamed and stuffed artichoke is a delicious side dish oozing with melty cheese.
A close up of a raw stuffed artichoke, with breadcrumbs spilling out.
Before you stuff the artichoke, make sure to trim the base and the pokey leaves.

Steamed Stuffed Artichokes Recipe

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A close up of a raw stuffed artichoke, with breadcrumbs spilling out.
When there are fresh artichokes available, stuffing them is a wonderfully simple yet tasty option. It is great for camping as it’s unlikely they will burn.
Preparation 20 minutes
Cook 1 hour
Ready in 1 hour 20 minutes
Servings 4 Servings
CourseAppetizer
InfluenceItaly
DifficultySeasoned
MethodSteam

Ingredients

Stuffing

  • 2 cups Italian breadcrumbs
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese
  • 2 tablespoons olive oil or as needed

Artichokes

  • 4 artichokes
  • 1/2 cup shredded Mozzarella cheese

Equipment

  • steaming pot

Directions

Stuffing

  • In a bowl combine the Italian breadcrumbs, Parmesan cheese, and mozzarella cheese.
  • Slowly add the olive oil until the mixture appears moistened.

Artichokes

  • Wash the artichokes and cut the base so they sit flat, then cut the tips off the leaves.
  • Stuff the stuffing mixture between all the leaves. It may be necessary to really push it in to make sure it is truly stuffed.
  • Top each artichoke with some more mozzarella cheese.
  • Place the artichokes in a steaming pot, then steam for 1 hour. Make sure the artichokes are not sitting in the water.

Nutritional Information

Sodium: 1535mgCalcium: 528mgVitamin C: 17mgVitamin A: 538IUSugar: 5gFiber: 10gPotassium: 680mgCholesterol: 44mgCalories: 541kcalMonounsaturated Fat: 9gPolyunsaturated Fat: 3gSaturated Fat: 9gFat: 24gProtein: 26gCarbohydrates: 58gIron: 5mg

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About Tom Brewer

Tom has a long history of camping and outdoor activities which combined with his formal French chef training to create a range of hearty yet tasty outdoor meals. Whenever he has fire he can create a feast.

Learn more about Tom Brewer
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