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Classico Olive Oil

Made with
Classico Olive Oil

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  • Serves 4
  • |
  • prep time: 30 minute(s)
  • |
  • cook time: 2 hour(s)
4 large artichokes (about 3 lbs.)
5-1/2 cups coarsely chopped fresh bread crumbs*
2/3 cup grated Parmesan cheese
1/3 cup Italian seasoned dry bread crumbs
3 Tbsp. chopped flat-leaf parsley
3 large cloves garlic, chopped
1 tsp. salt
1/4 tsp. coarsely ground black pepper
3/4 cup Bertolli® Classico™ Olive Oil
4 cups chicken broth

Prepare artichokes for cooking as directed below; set aside.

In large bowl, combine bread crumbs, cheese, parsley, 2 cloves garlic, salt and pepper. Drizzle with 1/2 cup Olive Oil; toss just until moistened. Gently stuff bread crumb mixture between artichoke leaves.

In 12-quart nonaluminum saucepot, heat remaining 1/4 cup Olive Oil. Add remaining garlic, then artichokes. Cook 1 minute. Gently pour broth around artichokes. Bring to a boil over medium heat. Reduce heat to low and simmer covered, basting occasionally if desired, 2 hours or until leaves are tender and pull out easily.

TO PREPARE ARTICHOKES FOR COOKING: Wash artichokes in cold water; drain. With a large knife, cut stem close to base. Cut off 1/2 inch of top. Remove any discolored lower leaves. If desired, with scissors, cut off sharp leaf tips.

*For best flavor and texture, make the fresh bread crumbs using crusty Italian bread.