Italian Stuffed Artichokes


Italian Stuffed Artichokes

Our founder, Jo Marie Scaglia, is Kansas city’s very own “Midwest Martha.” Whether she’s whipping up a new Grab & Go meal, dressing a gorgeous seasonal table, or experimenting with a new cocktail for the weekend, Jo Marie’s creative brain never stops (lucky for us!). And with the holiday season around the corner, Jo Marie wanted to share a little bit of the love that inspires her through the holidays – and it starts with a family recipe!

Kathy, Jo Marie & Phil Scaglia

“As a kid, our Thanksgiving table was anything but traditional,” Jo Marie said. “The first course was always pasta, which is hilarious to me, followed by your more traditional entrees and sides; eggplant parmesan was also a must.”

Another peculiar add: Italian Stuffed Artichokes. This was a staple on the Scaglia holiday table, cooked up by Jo Marie’s Mom, Kathy (or “Coco,” as her Grandkids call her). Featuring a mix of common pantry items like Italian breadcrumbs, grated parmesan cheese, parsley, garlic and olive oil – this cheesy, garlicky delight tops the list as one of Jo Marie’s favorites.

“Of course taste is always the top priority – but it doesn’t hurt that it’s also a beautiful addition to a traditional holiday meal,” Scaglia said. “And strangely enough – it’s a green veggie that the kiddos fall in love with,  which has a little to do with flavor, and a lot to do with how it’s eaten!”

You can find Jo Marie’s Italian Stuffed Artichokes available in the Caffetteria Grab & Go coolers now – or you can cook up the recipe for yourself using the recipe below!





Italian Stuffed Artichokes


  • 6 whole artichokesCaffetteria Stuffed Artichoke
  • 2 cups Italian breadcrumbs
  • 2 cups grated parmesan cheese
  • 1/2 cup minced parsley
  • 6 garlic gloves, minced
  • 1 Teaspoon of salt
  • 1 Teaspoon of pepper
  • 1/4 cup of lemon juice
  • 1/2 cup olive oil
  • 6 tablespoons of butter
  • 1/2 an inch of water (in the pan)



  • Cut artichoke tops off and trim leaves of pointy part
  • Mix breadcrumbs, parmesan cheese, minced garlic, parsley, salt and pepper in a bowl
  • Pull leaves apart to open artichoke and stuff breadcrumb mixture into artichoke
  • Take lemon juice, olive oil, and melted butter- mix together and set aside
  • Place stuffed artichoke in stock pot and fill with water- one inch up on pan
  • Drizzle melted butter, olive oil, and lemon juice on top of artichokes
  • Place on stove top at high and bring to a boil, covered
  • Let water come to boil and let simmer for 45 minutes- or until leaves are tender and can be pulled from artichoke
  • Serve warm or room temp
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