Herb-and-Pancetta-Stuffed Artichokes

Artichoke halves make a natural cup shape begging to be filled. One bite of this stuffed artichoke recipe and you'll be in full agreement.

stuffed artichokes
Photo: Brie Passano
Hands On Time:
35 mins
Total Time:
1 hrs 10 mins
8 halves


  • 4 steamed artichokes (see recipe) but with stems left on, cooled

  • 3 tablespoon extra-virgin olive oil

  • 4 ounce thickly sliced pancetta or bacon, cut into 1/4-inch dice

  • 1 cup finely chopped onion

  • 1 cup finely chopped celery

  • 4 garlic cloves, minced

  • ½ cup dry white wine

  • ½ cup finely chopped fresh flat-leaf parsley

  • 2 tablespoon finely chopped fresh rosemary

  • 2 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground black pepper

  • 3 cup torn Italian bread (4 ounces)

Steamed Artichokes

  • 4 artichokes

  • 2 lemons (1 halved; 1 cut into wedges)

  • Fresh Mint, Basil, and Pistachio Sauce; Tarragon Buttter; and/or Dijon Dipping Sauce


  1. Halve each cooked artichoke through the heart. Use a small spoon to scoop out the fuzzy chokes and any small, papery leaves. Place artichoke halves cut side up in a lightly oiled roasting pan.

  2. Preheat oven to 400ºF. For stuffing: In a large skillet heat 1 tablespoon olive oil over medium. Add pancetta; cook until starting to brown, about 4 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 8 minutes. Carefully pour wine into skillet; cook over medium 2 minutes. Stir in parsley, rosemary, thyme, 3/4 teaspoon coarse salt, and 1/4 teaspoon freshly ground black pepper. Stir in torn bread pieces until combined.

  3. Lightly season cut sides of artichokes with salt. Divide stuffing among artichokes. Drizzle with an additional 2 tablespoons olive oil. Bake, covered, 15 minutes. Uncover and bake 15 to 20 minutes more or until browned. If desired, top with additional herbs and drizzle with additional olive oil before serving. Serves 8.

Steamed Artichokes

  1. Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from artichoke bottom so artichokes will sit upright. (If you trim more than 1 inch of stem, peel it and add to steamer with artichokes.)

  2. Set steamer basket over simmering water in a large pot. Arrange artichokes in basket, fitting snugly so they stand up. Cover; bring to boiling. Cook until an artichoke leaf near the center can be pulled off easily, about 30 minutes

  3. Serve artichokes and any stems warm with lemon wedges and sauces. Makes 4 artichokes.

Nutrition Facts (per serving)

186 Calories
10g Fat
18g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 186
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 253mg 11%
Total Carbohydrate 18g 7%
Total Sugars 2g
Protein 6g
Vitamin C 12.9mg 65%
Calcium 55mg 4%
Iron 1.4mg 8%
Potassium 286mg 6%
Folate, total 82.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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