Artichokes With Herb Mayonnaise And Stuffing Recipes

ARTICHOKE STUFFING

Steps:

• Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.

CHEESE AND HERB STUFFED ARTICHOKES

Steps:

• Wash, trim, and remove choke from artichokes.
• Rub down artichokes with 1/2 fresh lemon juice. Be sure to rub over the leaves and squeeze juice inside of artichoke leaves and heart.
• Mix together pork rinds, garlic powder, basil, oregano, thyme, and salt. Remove about 1/2 cup of filling and set aside.
• Push the remaining filling in between each artichoke leave and in the center where the heart is. You don't need a lot in between the leaves and if you don't get in between each leaf it's not a big deal, as long as your're dividing the 1 cup of filling evenly between each artichoke.
• In your stock pot, add water until it reaches almost the top of the steamer rack.
• Squeeze the juice from 1 lemon into the water and drop the lemon halves in the water also.
• Place the artichokes in the pot on top of the steamer, top side up.
• Cover with a lid to trap the heat/steam. Bring the water to a boil, then turn the heat down to a simmer to continue cooking for at least 45 minutes.
• Once the artichokes are steamed, a leaf should be able to be removed easily by slightly tugging with a pair of tongs.
• When they are ready, remove the artichokes and place them on a cookie sheet.
• Mix the last 1/2 cup of pork rind mixture with the mayonnaise. Divide the mixture between both artichokes, placing it on top of the artichoke and tapping slightly to compact it.
• Broil in oven under hot broiler until topping is browned and bubbly.
• Remove from oven and let sit 5-10 minutes before consuming.

ARTICHOKE STUFFING

Steps:

• saute onions in olive oil until translucent.
• add garlic, saute 2-3 minutes more.
• in a large bowl, mix rice and bread cubes.
• add quartered artichoke hearts to bread/rice bowl and mix well.
• add onion saute mix to bread/rice bowl and toss.
• mix eggs well with broth, add to bread mixture and toss together well.
• add oregano and salt and pepper to taste.
• press mixture into greased 9 x 13 inch baking pan.
• bake 400F for one hour.

BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING

Steps:

• Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
• Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15 minutes.

HERB AND GARLIC STUFFED ARTICHOKES RECIPE - (4/5)

Steps:

• Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke. Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves. Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• Remove the skillet from the heat. Add the stuffing and mix lightly.
• Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
• TIPS
• • Helper: Bake the remaining stuffing mixture in a covered casserole with the pork for the last 15 minutes of baking time or until the stuffing mixture is hot.
• • Ingredient Note: You can have the butcher butterfly the roast for you or do it yourself. To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2 inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.

ARTICHOKES WITH HERB MAYONNAISE AND STUFFING

Steps:

• In large kettle, combine 6 quarts water with the oil, lemon slices, garlic, salt and pepper; bring to boiling.
• Meanwhile; trim stalks from base of artichokes; cut a 1-inch slice from top of each. Remove discolored leaves; snip off spike ends of leaves.
• Wash artichokes in cold water; drain. Tie twine around each, to hold leaves in place.
• Add to boiling water mixture. Reduce heat and simmer, covered, 45 minutes or until bases of artichokes feel soft.
• Drain well, and remove twine. Cool; then refrigerate until serving time. (If desired, fill with stuffing, or simply serve with herb mayonnaise for dipping.).
• Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons lemon juice and the oregano or tarragon; mix together well. Refrigerate, covered. Serve chilled as dip.
• Stuffing: In a large mixing bowl, combine bread cubes, parsley, parmesan cheese, garlic, olive oil, salt, pepper and lemon peel.
• Spread artichoke leaves apart, and spoon some of the stuffing mixture inside each one.