Stuffed Artichoke Bottoms

From GKC friend and fabulous chef Levana Kirschenbaum of

You can stuff artichoke bottoms with virtually anything you like: meat, fish, rice, vegetables, cheese, breadcrumbs: The latter is what I am choosing to go with in this recipe, just so I can let the artichoke be the main star.

¼ cup olive oil
1 large onion, quartered
4 large cloves garlic
2 ribs celery, peeled
1 bunch flat parsley
6-8 sprigs dill, fronds and stems
Juice and zest of 2 lemons
3 tablespoons capers
3 cups fresh bread crumbs, gluten-free OK
Salt and pepper to taste
14-16 large frozen artichoke bottoms, no need to thaw before using.

Cooking liquid:
2 cups water
3 tablespoons olive oil
2 teaspoons turmeric
2 good pinches saffron


Heat the oil in large skillet. In a food processor, coarsely grind the onion, garlic, celery, parsley and dill, and add to the skillet. Sauté the mixture until translucent. Add all but last ingredients, and mix thoroughly, adding a few drops water if necessary to form a thick paste. Fill the artichokes with the mixture, using it all up. Bring the cooking liquid ingredients to boil, and place the bottoms stuffing side up in the skillet. Reduce the flame to medium, and cook covered 20 minutes. Transfer the artichokes to a platter, and look at the liquid left in the skillet: if it is too thin reduce to thicken, and pour over the artichokes. Serve hot or at room temperature.

For more recipes from Levana go to

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