Mediterranean Stuffed Grilled Artichokes


  • 3 large *artichokes
  • 3/4 cup California Black Ripe Olives
  • 2 tablespoons sun dried tomatoes in olive oil
  • 3 tablespoons pine nuts
  • 2 tablespoons olive oil divided
  • 3 tablespoons flat leaf parsley
  • 2 tablespoons lemon juice


  1. Trim the artichokes by slicing off the stem and cutting of the tips of the leaves using kitchen scissors. Gently pull apart the leaves using your fingers. {It’s easier, but not necessary to steam the artichokes first, then roast them}

Pressure cooker method:

  1. Place a trivet in the bottom of a 6 quart pressure cooker and add 4 cups water. Turn stove on to high. Place the trimmed artichokes on the trivet. Cover and bring to the first red ring. Turn heat to low and set timer to 10 minutes. Take off the burner and let the pressure come down.
  2. Do the same using a stock pot except with no trivet and increase cooking time by 10 more minutes.
    Meanwhile, in a small bowl combine remaining ingredients; olives, sun dried tomatoes, pine nuts, parsley, lemon juice and 1 tablespoon olive oil.
  3. Carefully remove artichokes from pot and place in an oiled baking dish. Gently pull apart the leaves a bit and using a spoon, stuff the artichoke with the filling.
  4. Put baking dish in preheated oven at 400F for 20 minutes until fragrant.