Stuffed Artichokes with Garlic and Fontinella are a tradition in my family. And we don’t wait for the Holidays to make them, we make them as much as we can!
I got tired of waiting for the holidays to have these artichokes because they are so darn good. Apparently they’re pretty addicting to the rest of my family too because now we make them as much as we can.
Get a few simple ingredients together…cheese, garlic, wine, breadcrumbs and of course, the artichokes.
The best part in my opinion about these Stuffed Artichokes with Garlic and Fontinella is the cheese. So get in there and stuff the cheese and the garlic into the center of each artichoke, as much as you like – and we like a lot.
You can cut back on the cheese if you want a “less calorie” artichoke, or there’s other recipes that have less cheese like this one – but I’ll tell you. This is artichoke heaven right here. And if you’re following a low carb diet, I’ve got you covered right here.
We even make this same exact recipe without the cheese for my older son. He doesn’t like melted cheese.
We don’t think he belongs to us.
Next fill your pot up about half way with water.
Add wine and a bay leaf, cover and cook for an hour to an hour and a half, depending on the size of your artichokes.
You’ll know when they’re done when you can pull a leaf out easily. Then taste it.
And get ready to be amazed.
Top with crispy, buttery breadcrumbs – just a little – then serve.
These Stuffed Artichokes with Garlic and Fontinella are so good, you’ll be making them one of your family traditions too!
- 4 medium to large artichokes
- 1 block (8 oz.) Stella Fontinella cheese, cut into small cubes
- 5-6 cloves of garlic, peeled, and finely minced (about 1/4 cup)
- 1 cup of white wine
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- olive oil for drizzling
- 1/2 cup panko bread crumbs
- 2 tablespoons butter
- Trim the stems of the artichokes.
- Holding the artichokes upside down, smash them down on a cutting board to open them up.
- Stuff the center of each artichoke with some of the garlic and cheese, dividing the ingredients between the 4 artichokes.
- Place them in a large pot, big enough to hold them all and fill half way with water.
- Add the wine and bay leaf.
- Drizzle olive oil over the top pf the artichokes and season with salt and pepper.
- Cover and bring to a boil.
- Reduce the heat to a simmer, vent the lid slightly off the pot and cook for 1 hour to 1 1/2 depending on the size of your artichokes.
- You’ll know when they’re done when a leaf pulls out easily and is tender.
- While the artichokes are cooking, heat the butter in a skillet then add the panko breadcrumbs. Toss until lightly toasted then remove from the pan.
- Sprinkle the tops of the artichokes with the breadcrumbs and serve.
*You can substitute provolone or parmesan cheese if you can find fontinella.