Today's Case:
Carmine's Seafood Stuffed Artichoke
Subject: Re: Recipe request
From: Donna
To: Phaedrus
Date: 2/25/2026, 6:15 AM
On 2/24/2026 6:14 PM, Donna wrote:
Could I please have a copy of Carmines Seafood Stuffed Artichoke?
We ate there many times. I’m 72 years old now. Great memories of the place.
Many Thanks
Donna
Hello Donna,
I found a photo of a card that was apprently distributed that gives a recipe for the dish. The recipe from the card is below this email.
I also found a video of a chef making his version here: Stuffed Artichoke
Also, see my previous post on this dish: 02-06-2020
Finally, I found this recipe on a message board in response to a request for the dish:
"Breadcrumbs, parsley, garlic, parmigiana reggiano cheese, garlic salt, paper. Olive oil . Mix everything together. Cut out the choke in middle, snip the sharpe edges off the artichoke, pull off the bottom 2 rows they are usually yucky. Turn the artichoke upside down and slam it on the counter top. It will help open up the leaves do that you can stuff the bread crumbs in all the nooks and crannies. Place in a saucepan on the stovetop. Fill the saucepan with water 3/4 if the way up. You can squeeze 1/2 lemon in the h20 to keep color and add a little background flavor. Cook on a medium heat with a lid for about 30 - 45 minutes until the leaves are tender."
Donna, I cannot personally vouch for any of these recipes. The one on the card from Carmine's seems overly simplified, the above recipe has no provenance and does not mention seafood, and the video recipe is that chef's version. It is not from Carmine's.
These are all that I could find on the web. There are two cookbooks available on Amazon that might have better recipes in them: "Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home" and "Carmine's Celebrates: Classic Italian Recipes for Everyday Feasts." I do not know if the seafood stuffed artichokes recipe is in them.
Phaed
From card:
Carmine's
Joe Pacaccio's Famous Seafood Stuffed Artichoke
Parboil artichoke (steam 7-10 minutes) & de-choke with a small spoon. ** Do not overcook**
Deepfry assorted seafood selections in a seasoned fish fry mixture (cornmeal & flour), drain
well, arrange seafood inside leaves & center of artichoke
Ladle generous spoonful of warm dill saucemon top and serve
Dill Sauce
Make 1 pint of medium bechamel sauce. (see "sauces" in new cookbook)
Whisk in 1 cup heavy whipping cream
Stir & blend in 1/2 cup freshly chopped dill, 1/2 tblsp white pepper, 1/2 tblsp salt &
the juice of one lemon.
