ITALIAN STUFFED ARTICHOKES
These Italian stuffed artichokes are made with simple, pantry ingredients and result in the most comforting, crowd-pleasing side dish.
Provided by Liz DellaCroce
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Soak artichokes in cold water for 30 minutes.
- To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
- Slice off ¼ inch straight from the top of each artichoke (the prickly part).
- Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
- Squeeze half of the lemon juice inside the artichoke.
- In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
- Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
- Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
- Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.
Nutrition Facts : ServingSize 1 artichoke, Calories 401 kcal, Carbohydrate 45.4 g, Protein 20.1 g, Fat 18.4 g, SaturatedFat 3.9 g, Cholesterol 13 mg, Sodium 1301 mg, Fiber 10.2 g, Sugar 2.9 g, UnsaturatedFat 14.5 g
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
ARTICHOKES STUFFED WITH LEMON-GARLIC BREADCRUMBS
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.
- Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.
- Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.
- Serve with lemon wedges.
LEMON-STUDDED ARTICHOKES
For a change-of-pace side dish or appetizer, microwave some artichokes. Lorraine Galazyk of South Surrey, British Columbia flavors them with lemon slices and garlic butter, which is great for dipping.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Rinse artichokes well; trim stems. With scissors, snip 1 in. off the tops. Snip the tip end from each leaf. Brush cut edges with the lemon juice. Spread artichokes leaves open. Using a small knife, carefully cut around each center choke. Scoop out and discard the fuzzy centers., Cut each of the lemon slices into six wedges; place between artichoke leaves. Place artichokes in an 8-in. microwave-safe dish. Combine butter and garlic; pour over artichokes. , Cover and microwave on high for 10-12 minutes or until artichokes are tender. Let stand for 5 minutes. Serve with garlic butter from the dish.
Nutrition Facts : Calories 576 calories, Fat 57g fat (35g saturated fat), Cholesterol 153mg cholesterol, Sodium 695mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 7g fiber), Protein 5g protein.
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
NONNA'S ARTICHOKES
This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks
Time 1h25m
Yield 2
Number Of Ingredients 10
Steps:
- Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
- Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
- Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
- Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.
Nutrition Facts : Calories 805 calories, Carbohydrate 66.1 g, Cholesterol 30.9 mg, Fat 31.6 g, Fiber 10.9 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 2548.8 mg, Sugar 6.3 g
STUFFED ARTICHOKES
A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
- In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
- Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
- Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g
BAKED ARTICHOKES STUFFED WITH ANCHOVIES AND GARLIC
Categories Fish Garlic Side Bake Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place bread in medium bowl. Pour warm water over; soak 5 minutes. Drain, then squeeze bread dry. Return bread to same bowl. Add 1/2 cup oil, purchased breadcrumbs, mint, capers, anchovies, and chopped garlic; blend well. Season stuffing with salt and pepper. Preheat oven to 375°F. Fill large bowl with water. Squeeze in juice from lemon. Cut off all but 1 1/2 inches of stem from 1 artichoke. Peel stem with vegetable peeler. Starting at bottom of artichoke, snap off outer 3 rows of leaves. Cut off top 1/3 of artichoke. Spread leaves, exposing center. Remove center leaves and bristly choke. Place artichoke in lemon water. Repeat with remaining artichokes.
- Pour cold water into 13x9x2-inch glass baking dish to reach depth of 1/2 inch. Add halved garlic. Drain artichokes. Pack centers with stuffing. Place artichokes, stuffed side down, in prepared dish. Drizzle with 1/4 cup oil; sprinkle with salt and pepper. Cover dish. Bake until tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 minutes. Place artichokes on platter. Serve warm or at room temperature.
BAKED ARTICHOKES WITH GARLIC AND LEMON
Excellent change for those who are tired of the old steamed artichokes with mayo. These are delicious alone with no dip, but, if you must, I find that butter melted with a little lemon zest and juice is a better compliment than the old heavy mayo standby. I know the "servings" says for 4, but, I can eat a whole one by myself!!!!
Provided by CABarbieQue
Categories Vegetable
Time 55m
Yield 4 Halves, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
- With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
- Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
- Coat the baking dish with olive oil.
- Rub the paste all over the artichoke halves and inside the leaves.
- Place each artichoke half top side down in a baking dish.
- Pour the stock in the dish and cover with a lid or tin foil.
- Bake for 45-50 minutes or until soft and tender.
- Be sure to let cool for a few minutes before digging in!
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.9, Sodium 119.7, Carbohydrate 11.4, Fiber 4.8, Sugar 1.7, Protein 3.7
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
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