Baked Artichokes With Breadcrumbs Recipes

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ITALIAN STUFFED ARTICHOKES



Italian Stuffed Artichokes image

"I can remember Mom making this special treat at Easter, Thanksgiving and Christmas," writes Emma Magielda from Amsterdam, New York. "We looked forward to it all year!" TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

4 large artichokes
2 teaspoons lemon juice
2 cups soft Italian bread crumbs, toasted
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon grated lemon zest
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

  • Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.

Nutrition Facts :

NONNA'S ARTICHOKES



Nonna's Artichokes image

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

2 large whole artichokes
1 cup Italian-seasoned bread crumbs (such as Vigo®)
½ cup minced pecorino Romano cheese
¼ cup chopped fresh mint
2 tablespoons minced fresh garlic
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
2 cups white wine
1 cup water, or as needed

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

BAKED ARTICHOKES



Baked Artichokes image

A yummy way to prepare artichokes.

Provided by Tasha McDaniel Sharpe

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
½ cup Italian-seasoned bread crumbs
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup extra-virgin olive oil
¼ cup lemon juice
2 teaspoons lemon zest
2 cloves garlic, minced
2 (14 ounce) cans artichoke hearts, rinsed and drained

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray.
  • Mix bread crumbs, Parmesan cheese, and parsley together in a bowl. Stir olive oil, lemon juice, lemon zest, and garlic together in a separate bowl.
  • Spread artichoke hearts into bottom of prepared baking dish. Pour olive oil mixture over artichokes and stir to coat. Spread bread crumb mixture over the artichokes.
  • Bake in preheated oven until hot in the center and the bread crumb layer is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 197.9 calories, Carbohydrate 17 g, Cholesterol 5.9 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 732.7 mg, Sugar 0.7 g

BAKED ARTICHOKES WITH BREADCRUMBS



Baked Artichokes with Breadcrumbs image

Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 cup fresh breadcrumbs, toasted
1 tablespoon extra-virgin olive oil
1 tablespoon chives, cut into 1/2-inch lengths
1/2 teaspoon minced lemon zest
1 clove garlic, minced
1/2 cup grated Gruyere cheese
Kosher salt and ground black pepper
2 artichokes, trimmed, with top 1/4 cut off

Steps:

  • Preheat oven to 400 degrees.
  • Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
  • Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
  • Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
  • Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.

Nutrition Facts : Calories 119 g, Fat 8 g

ARTICHOKES STUFFED WITH LEMON-GARLIC BREADCRUMBS



Artichokes Stuffed with Lemon-Garlic Breadcrumbs image

Yield Makes 6 servings

Number Of Ingredients 10

2 cups fresh breadcrumbs from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
3 garlic cloves, minced
1 teaspoon grated lemon peel
6 medium artichokes, trimmed, left whole, chokes removed according to recipe forTrimmed Artichokes
2 tablespoons (1/4 stick) butter, cut into 6 pieces
1/2 cup (or more) water
Lemon wedges

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.

BAKED ARTICHOKES STUFFED WITH ANCHOVIES AND GARLIC



Baked Artichokes Stuffed with Anchovies and Garlic image

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

4 ounces French bread (1/4 of 1-pound loaf), crusts removed, bread torn into pieces
3/4 cup extra-virgin olive oil
1/2 cup purchased unseasoned dry breadcrumbs
6 tablespoons chopped fresh mint
1/4 cup drained capers
6 anchovy fillets, finely chopped
6 garlic cloves; 4 chopped, 2 halved
1 lemon, halved
6 medium artichokes

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.

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Top Asked Questions

How to cook artichokes with bread crumbs?
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.
What do you put in baked artichoke hearts?
Crispy baked artichoke hearts stuffed with a mouth-watering mix of breadcrumbs, parmesan, garlic, herbs, olive oil and lemon... a family recipe made gluten-free and out of this world! Easy recipe is perfect as an appetizer or side dish.
How do you cook artichoke salad?
In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon peel, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or...
How to cook artichokes on the cob?
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.

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