Buttery Stuffed Artichokes Recipes

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

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!

THE ULTIMATE STUFFED ARTICHOKE RECIPE

Steps:

• Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
• Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
• Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
• Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf - it should come off fairly easily. Set them aside to cool.
• While the artichokes are steaming, preheat the oven to 375°F.
• Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
• Place the artichokes, sitting on their bases, in a baking dish.
• Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
• Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
• I like serving these whole for sharing.

ITALIAN STUFFED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F.
• Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
• Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
• Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
• Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!

STUFFED ARTICHOKES

Steps:

• Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

CLASSIC STUFFED ARTICHOKES

Steps:

• 1. Prepare a large bowl or pan for artichoke soak. Put water and about 1 TB. lemon juice in bowl or pan. Set aside. It should be able to hold 4 artichokes. I use a LARGE salad bowl.
• 2. Cut off thick stems of artichoke so it can stand on its own (also cut off ragged bottom of stem). Trim hard outer layer of stem off and throw away. Chop your stem in fine pieces and put aside. Cut off top of artichoke and trim off the edges of the leaves (the prickly parts) with kitchen shears. With artichoke on plate, open artichoke up gently by sticking your thumbs in the middle of each layer and push out a bit. Do this gently as not to break the leaves. It will resemble a flower. After each artichoke is prepared, drop it in the lemon water so it won't brown.
• 3. Mix Bread crumbs, garlic, Parmesan cheese, artichoke stem pieces, parsley, salt and pepper in a large cake mixing bowl. Add oil (more or less what I posted) to mixture until the mixture starts to hold together a bit (like streusel topping) and ball up a little when you squeeze it. I do this part with clean hands to FEEL the consistency. When this is done - retrieve an artichoke from lemon water and shake excess water off before stuffing it.
• 4. Set one artichoke in bowl with bread crumb mixture and start stuffing the filling between each leaf, starting on the outside, working your way toward the middle. Stuff the meatiest leaves, the last ¼ towards the middle doesn't really need the stuffing. After all the artichokes are stuffed, you can put any extra stuffing on top to fill in the cracks and make it even. Place the artichokes in a very wide deep cooking pot. You want the artichokes to JUST fit in the pan, crowded (they hold up better this way) and able to cover with a pot lid. Fill skillet or pot with water 1 to 2 inches up the side of the artichoke. Drizzle tops of artichokes with good olive oil. Partially cover the pan with lid leaving ½ or 1 inch open to let some steam out and bring to boil, then turn heat down to low and simmer. The artichokes will take at least 1 hour to cook and up to 2 hours depending on the size of the artichokes. Keep a small pitcher of water close by to refill the water if it gets too low. If you don't, the water will steam out and burn the artichokes.
• 5. It will be ready when you are able to easily pull a leaf from the center out and the artichoke is very tender. I serve with melted butter and lemon slices or a mixture of:1/2 c. Sour Cream, 1 TB Horseradish, ½ teas. Lemon Pepper, and 1 TB. Lemon juice. Don't forget the HEART...it's the best part!

STUFFED ARTICHOKES

Steps:

• Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
• Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
• Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
• In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
• Stuff the artichokes with the paste.
• Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
• Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
• Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
• Serve hot or cold drizzled with olive oil.
• May - Why We Love: Artichokes

STUFFED ARTICHOKES

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.