Stuffed Artichokes with Martin's

This is a sponsored post for Martin’s Famous Pastry Shoppe, #CookbookContest #MorethanaMeal. All opinions are my own.

My recipe for stuffed artichokes (below) is being features in a Martin’s (the #PotatoRolls people!) Holiday cookbook and I could not be more humbled and excited!!! The best part is that I want to give YOU the opportunity to have a recipe featured as well! As if that’s not enough, the winner will also receive The Utimate Holiday Prize Pack. Seriously, you guys want these things. I don’t even have them in my own kitchen! Check out the list:

Do you have a favorite recipe you’d like to share? One that you or your family loves? Upload your recipe and photo here: for the chance to be featured in Martin’s Cookbook AND win all the aforementioned goodies!

Best of luck! xx, Kass/PFG

The holidays are such a special time of year for my family. Ever since I can remember, artichokes have been a main-staple at our table. Not just for the holidays, but any time of year! The aroma of this beautiful vegetable cooking is the very definition of what “home” smells like, to me. I hope you try my recipe for stuffed artichokes, and that you love it just as much as we do.

PFG Stuffed Artichokes with Martin’s Potato Rolls

3 large artichokes 3 slices of Martin’s Potato bread, cut into large dice 3 anchovy filets 2 cloves of garlic, smashed 3 tbs. fresh parsley ¾ cup locatelli cheese, grated 1 tbs. butter 7 tbs. EVOO 3 tbs. kosher salt 1 tsp. cracked black pepper ½ tsp. red pepper flakes 3 ½ cups water

  1. In a nonstick skillet, melt 1 tbs. butter into 2 tbs. EVOO. Add the anchovy filets and garlic; cook until the anchovies melt. Add the bread and cook over medium heat until toasted on all sides. Remove from heat and set aside.

  2. Prepare each artichoke by cutting 1-inch off the top, and snipping the pointed tips off the remaining leaves, with scissors. Cut the stem off at the base of each artichoke so they can sit level in the pot. Trim the bottom of the stems about ½ inch.

  3. In a Cuisinart or chopper, add the toasted bread and garlic, locatelli cheese, 2 tbs. EVOO, parsley, 1 tbs. salt, cracked black pepper, and red pepper flakes. Pulse until well chopped/combined.

  4. Grasp the base of the artichoke and with a firm hand, hit the top of the artichoke, cut-side-down, on to your counter or cutting board. Spread apart the leaves to make room for the stuffing. Use your hand to stuff the breadcrumb mixture into the artichoke, making sure to get in between the leaves.

  5. Heat 3 tbs. EVOO in a large stock pot. Place the artichokes in the pot, arranging the cut-stems in between, and cook for 1 minute. Add the remaining 2 tbs. of salt, and the water. Bring to a boil, cover and cook for 15 minutes. Reduce heat and simmer covered for at least 2-hours (can cook all day!).

  6. Serve individually with one stem, and some of the pot liquor. Be sure to provide a plate for discarding the leaves.