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Compliments of Diana Dyer, MS, RD

Artichokes - Italian Style

When artichokes are in season (spring and summer), I buy them fresh every week at the grocery store.  Here's a wonderful recipe for them submitted by web site visitor Peggy Lisi from San Jose, California via E-mail.

  • 3 medium artichokes
  • 3 Tbsp. Parmesan cheese - fresh (or use soy-Parmesan cheese made from tofu)
  • 2 cups Progresso Italian Style bread crumbs (or using your food processor or blender, make bread crumbs from 3 pieces of whole grain bread adding 2 Tbsp. ground flaxmeal and some chopped fresh herbs like parsley, chervil, rosemary)
  • Garlic powder to taste
  • Pepper to taste
  • A large pair of scissors


Rinse artichokes in cold water.  Cut off stem so they will sit flat on a steamer in a large saucepan.  Turn artichokes upside down on the counter and swirl around to open up leaves.  Take the scissors and trip off the thorn on each leave just snipping the tips off. 

Combine bread crumbs, garlic, pepper to taste and Parmesan cheese in a bowl.  Stir to mix the ingredients.  Take a teaspoon and spoon the breadcrumb mixture between all the leaves after you have opened up the leaves by swirling on the counter. 

Place artichokes in the steamer basket and drizzle over with water to wet them a little.  Place a steamer basket in a large pan with about one inch of water to steam the artichokes.  Steam the artichokes for about one hour and 15 minutes until they are soft.

Leaves can be dipped into warm Italian pasta sauce before scraping off the tender part of the leaves with your teeth.

Enjoy them.  "Eat Eat" as they say in Italian.  :-)