IE 11 is not supported. For an optimal experience visit our site on another browser.

Dylan's Stuffed Artichokes


Chef notes

There's a restaurant in Mansfield, Massechusetts called Trattoria della Nonna, and it's my absolute favorite restaurant. I loved these artichokes so much that Kenny, the owner and chef, showed me how to make them. There are very few ingredients, but a lot of technique involved to get them just right. It's a labor of love but so totally worth it. At the restaurant, they cut them in half and top with a different special every night — sometimes braised short ribs, sometimes meatballs — but you can keep it simple and just serve with marinara sauce on top. They're incredible!


  • 2 large artichokes, left whole with the top cut off, leaves trimmed and choke removed
  • 2 heads garlic, cloves thinly sliced
  • 1 bunch parsley, chopped
  • 1 pound sliced pancetta, diced
  • olive oil
  • kosher salt
  • crushed red pepper flakes (optional)
  • marinara sauce, to serve



Preheat oven to 375 F.


Cut the top 1/2 inch of the artichoke off. Trim the spiky part of each leaf. Pull off the bottom leaves by the stem. Carefully remove the choke and all the fuzzy hairs. Scoop out cleanly like a pumpkin.


Stuff the center of the artichokes with garlic, parsley and pancetta, then stuff the majority of the leaves as well. Drizzle very generously with good olive oil, and sprinkle with salt and red pepper flakes (if using). Wrap the entire artichoke loosely with tin foil.


Place directly on the rack in your oven. Below that rack, make sure to place a pan full of water to catch the oil that'll inevitably drip from the artichoke foil packet.


Bake for at least an hour and up to 90 minutes. It's done once it's tender.


Carefully flip the artichoke on a cutting board so its stem is facing up. Cut it in half, directly through the stem.


Top each half with marinara, or topping of choice, and serve.