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Artichokes and Breadcrumbs

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 cups breadcrumbs, 4 artichoke hearts
Author Stephanie Chavez


  • 4 medium to large artichokes
  • 1 fresh lemon cut in half
  • 8-9 slices of regular sandwich bread
  • 1/3 cup parmesan cheese shredded or cut into cubes
  • 1/2 cup parsley
  • 1 Tablespoon Kosher salt
  • 3 teaspoons mayonnaise
  • 1 teaspoon mint minced


  1. Prepping the artichokes: Chop off the stem and about 1/3 off the top. Trim off the thorny tips with kitchen scissors and rinse the artichoke well under cold water. Rub each one with fresh lemon juice to help keep it from browning while you prepare the others.
  2. Use a steamer or place a steam basket in a large pot filled with about 3 cups of water. Make sure the water doesn’t reach the bottom of the steam basket. Place the prepped artichokes on top of the steam basket, cover and bring the water to a boil. Once it starts boiling, reduce the heat to a low simmer. Steam for 30 – 40 minutes depending on how big the artichokes are. After 30 minutes, use a toothpick to check to see if they are done by piercing the bottom of one of the artichokes. If the toothpick slides through easily, they are ready. Let them cool.
  3. Making the breadcrumbs: Preheat your oven to 300 degrees. Lay 8 or 9 slices of bread onto a baking sheet and bake for 15 minutes. After 15 minutes, flip them over and bake the other side of the slices for another 15 minutes.
  4. While the bread is toasting, combine the minced mint and mayonnaise. Set aside.
  5. When the bread is done drying in the oven, let it cool enough so that you can break them into smaller pieces that will fit into a food processor. Add half of the slices and all the parmesan into the food processor bowl and pulse a few times to crumble. Add the parsley, salt, and remaining toasted bread slices. Pulse again repeatedly until it resembles coarse breadcrumbs. Reserve 2 tablespoons and transfer the remaining breadcrumbs into an airtight container for storage.
  6. Remove the leaves and fibers (choke) from the hearts and spread about a teaspoon of the breadcrumbs and mayo on top of each artichoke heart then top with a light sprinkle of dried bread crumbs. Turn on your broiler to low. Toast under the broiler for 10 minutes.