Mushroom Stuffed Artichokes…OMG you haven’t lived til’ you’ve tried these.

Ok.  So here I am.  In the middle of a “winter” depression sort of wallowing state…and BAM!  Out comes the sun.  The warmth.  The joy of breathing the air that sustains us.  The little push I needed to get the fack out of my house and do something.  So of course, where *does* one go when one wants to get out and explore new territory?  Tread new ground and experience new sensations?  Well, the Central Market of course.  Duh.  *rolls eyes*  “What stuff is fresh and wonderful and juicy and succulent today?  What awaits my dear windowless, but filled with birdsong kitchen?” I ask.  The answer?  Artichokes.  And Mushrooms.  And a few other things to tantalize the senses.  You see…it’s artichoke season!  Being from Minnesota, up until recently, I had no idea wth an artichoke really even was in its original state, let alone how to prepare one.  But last year,I made it my bidnez to learn.  This year?  I made it my bidnez to look beyond the typical artichoke dips, and dipped artichokes for that matter and decided to stuff that puppy.  Well, it really wasn’t a puppy….I’m not *that* adventurous (or heartless), but it was hella good, let me tell you….the mushroom stuffing is almost like a paté, but not quite. 


This was a bit of a mistake at first, being all zealous with my food processor and stuff, but in the end, it wound up being better than I expected.  Yay!  All hail mini food processor! Woot!  Lookit what came of the adventure in veggie shopping—first, the ingredients:


BTW…if you’re not terribly familiar with fresh artichokes and how to choose them, here is a quick tip:  Be sure to choose heavy artichokes for their size.  The outer leaves should be a little tough, but not loose or soft.  If you can find them without the brown edges–even better.


6 artichokes
1 lemon, halved (half to lemon the artichokes, half to throw in the cooking water)
sea salt to taste
2 tablespoons butter
2 cloves garlic, minced
1 small onion, finely minced
1 cup minced mushrooms (fresh)
1/2 cup minced ham (omit for vegetarian)
1/4 cup cream
grated parmigiano to taste (about 2-3 tablespoons)
salt and pepper to taste
chopped chives to taste
2-3 tablespoons grated parmigiano
1 tablespoon bread crumbs


First, prepare the artichokes.
For instructions on how to do this, please consult this post, with the following exceptions:
First remove all tough outer “leaves.”
After having rubbed the chokes with lemon, remove the stalks and centers with a paring knife.
While the artichokes are boiling, prepare the filling.
Using your mini food processor, mince first the garlic, then the onions, then the mushrooms. (If you don’t have one, you can obviously do this by hand, but for me? I saved a huge chunk of time using the gadget. lol)
Heat butter over medium high heat.
Saute garlic first, then add onion and saute until translucent.
Add mushrooms and saute over medium heat until liquid has evaporated.
Season with salt and pepper.
Add in ham and stir.
Add in cream, stir around and reduce a bit.
Add in some grated parmigiano cheese.
Remove from heat and allow to cool.
When artichokes are finished cooking (it should take about 15 minutes, more or less…depending on the size of your chokes), drain and cool sufficiently to handle. (VERY important. I burned the crap out of my hand trying to stuff them while hot. *such* an idiot. :P )
Add chopped chives to filling mixture and stir.
Fill artichokes with mushroom filling.
Combine a bit more Parmigiano and the bread crumbs and top the chokes with this mixture.
Broil for about 5 minutes or until golden.

18 Responses to “Mushroom Stuffed Artichokes…OMG you haven’t lived til’ you’ve tried these.”

  1. you know your recipes always sound amazing, but the time and care you take photographing the ingredients so beautifully is very mucho big time appreciated.

  2. Mmmm, some of my favorite things–those look fantastic!

  3. My family loves artichokes. This will be a must-try recipe.

  4. Oh, man! I wish we had fresh artichokes here! (I heard a rumor that there were, but I’ve yet to see for myself.) Also, I wish I had a food processor! Then I could recreate your gorgeous carciofi farci!

  5. Thank you so much, Van! :)

    Thank you, Elle! :)

    I hope you like them, Amy! :)

    Manggy, I hope you can get a hold of some fresh artichokes–they’re so different than the canned ones (texture wise, not so much flavor wise). No food processor necessary to recreate this, either! lol A good chef’s knife will do the trick, it’ll just take a little longer. lol :) ps….what is carciofi farci?

  6. I do sometimes see artichokes in the grocers. I need to step up to the plate and prepare some of these babies :D

  7. What a beautiful dish, Nikki! It looks sophisticated and delicious.

  8. Ostras Nikki! I have to try this one! I’m in love with Artichokes and just cooked a recipe from Pixie at You say tomato I say tomato. Yours look fantastic too!!!!
    … Plus, I love the pictures :D

  9. I’m putting these on my To Do List!

  10. Ooh, Val, I bet you’d love them! :)

    Thanks so much Patricia!

    Thanks Núria! If you like artichokes, you’ll love this. :)

    Hi Mallow! So glad you liked them! Let me know how they turn out if you decide to make them. :)

  11. This is our first time here and everything is so beautiful!! you photographs are rich and inviting! Feels like I can just bite into all of it!

  12. Aw! Thank you so much! You truly made my day with your comment. :D

  13. [...] Mushroom Stufed Artichokes @ Canary Girl [...]

  14. This sounds wonderful, thanks for sharing; I’m going to make them over the weekend.

  15. Hi Pixie! I’ve seen your name around! Thanks so much for stopping by my site. I hope you enjoy(ed?) the recipe. :)

  16. OMG, you are so right! These were too delicious for words. I am about to make another batch. Who would have thought that combination would be so delectable. Thanks so much for the recipe!

  17. Hello just wanted to give you a quick heads up. The text inside your write-up appear to be running off the screen in Internet explorer. I’m not sure if this really is a format concern or something to do with browser compatibility but I figured I’d post to let you know. The style and style appear excellent though! Hope you get the issue fixed soon. Kudos

  18. This could be the appropriate blog for every person who hopes to discover this topic. You realize considerably its virtually difficult to argue together with you (not that When i would want…HaHa). You definitely put a different spin on the subject thats been discussing for several years. Exceptional stuff, just fantastic!

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