Cheese Stuffed Artichokes Recipes

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STUFFED CHEESY GARLIC ARTICHOKES



Stuffed Cheesy Garlic Artichokes image

Stuffed Cheesy Garlic Artichokes are a tradition in my family. And we don't wait for the holidays to make them, we make them as much as we can! This easy artichoke recipe is so darn good!

Provided by Dan

Categories     Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 10

4 medium to large artichokes
1 block (8 oz.) Stella Fontinella cheese, cut into small cubes
5-6 cloves of garlic, peeled, and finely minced (about 1/4 cup)
1 cup of white wine
1 bay leaf
2 teaspoons salt
1 teaspoon fresh ground black pepper
olive oil for drizzling
1/2 cup panko bread crumbs
2 tablespoons butter

Steps:

  • Trim the stems of the artichokes.
  • Holding the artichokes upside down, smash them down on a cutting board to open them up.
  • Stuff the center of each artichoke with some of the garlic and cheese, dividing the ingredients between the 4 artichokes.
  • Place them in a large pot, big enough to hold them all and fill half way with water.
  • Add the wine and bay leaf.
  • Drizzle olive oil over the top pf the artichokes and season with salt and pepper.
  • Cover and bring to a boil.
  • Reduce the heat to a simmer, vent the lid slightly off the pot and cook for 1 hour to 1 1/2 depending on the size of your artichokes.
  • You'll know when they're done when a leaf pulls out easily and is tender.
  • While the artichokes are cooking, heat the butter in a skillet then add the panko breadcrumbs. Toss until lightly toasted then remove from the pan.
  • Sprinkle the tops of the artichokes with the breadcrumbs and serve.

Nutrition Facts : Calories 454 calories, Sugar 3 g, Sodium 1837.9 mg, Fat 27.9 g, SaturatedFat 15.2 g, TransFat 0 g, Carbohydrate 27.1 g, Fiber 7.8 g, Protein 21 g, Cholesterol 81.2 mg

CHEESE-STUFFED ARTICHOKES



Cheese-Stuffed Artichokes image

Unite cheese and artichoke with Cheese-Stuffed Artichokes! These cracker-crusted, pan-fried Cheese-Stuffed Artichokes are sure to rock your world.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield Makes 8 servings.

Number Of Ingredients 6

4 fresh artichokes (2 lb.)
2 Tbsp. salt
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 eggs, beaten
35 round buttery crackers, finely crushed (about 1-1/2 cups)
1/3 cup oil

Steps:

  • Trim 1 inch off bottom and 1/4 inch off top of each artichoke. Use kitchen shears to cut thorns from tips of leaves; discard tips. Bring 1 gal. water to boil in stockpot. Add artichokes and salt; cook 30 min. or until tender. Drain artichokes, stem-ends up; cut in half lengthwise. Use tip of teaspoon to remove choke from each artichoke half.
  • Pull leaves gently away from base of each artichoke half. Sprinkle cheese between leaves; press together to enclose filling. Dip artichokes, 1 at a time, in eggs, then roll in cracker crumbs until evenly coated.
  • Heat half the oil in large skillet. Add 4 artichoke halves; cook 3 to 5 min. or until golden brown, turning to brown all sides. Drain. Repeat with remaining oil and artichokes.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

CHEESE STUFFED ARTICHOKES



Cheese Stuffed Artichokes image

-Dolores Tottino, Castroville, California

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2-4 servings.

Number Of Ingredients 6

2 large artichokes
1/2 cup soft bread crumbs, toasted
2 ounces smoked Gouda cheese, shredded (about 1/2 cup)
4 slices Canadian bacon, chopped
1/2 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. Using kitchen scissors, snip off tips of outer leaves. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 20-25 minutes or until leaves near the center pull out easily. , With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, bacon and pepper. Add oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 10-15 minutes or until filling is lightly browned.

Nutrition Facts : Calories 151 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.

CHEESE AND HERB STUFFED ARTICHOKES



Cheese and Herb Stuffed Artichokes image

Artichokes that have been stuffed with a herbed cheese and pork rind stuffing then steamed until tender and finished off under the broiler with more cheese topping.

Provided by Shelby Law Ruttan

Categories     Keto Side Dish

Time 1h20m

Number Of Ingredients 10

2 large globe artichokes (cleaned, trimmed, and choke removed)
1 cup fresh grated parmesan cheese
1-1/2 cups crushed pork rinds
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tsp salt
1/4 cup mayonnaise
2-3 Lemons (for juice on the leaves and to squeeze on top before serving)

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.

Nutrition Facts : ServingSize 1 /2 artichoke, Calories 423 kcal, Carbohydrate 11 g, Protein 36 g, Fat 9 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 10 g, Sugar 1 g

STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 0

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.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS



Artichoke and Cheese Stuffed Mushrooms image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 10

24 large (2 1/2 to 3 inches wide) white mushrooms
1/4 cup extra-virgin olive oil, for drizzling
Salt and pepper
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
Pinch dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 ounces

Steps:

  • Preheat oven to 400 degrees F.
  • Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

DEEP-FRIED BABY ARTICHOKES STUFFED WITH PEPPER JACK CHEESE



Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese image

Categories     Cheese     Fry     Cocktail Party     Vegetarian     Artichoke     Winter     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 16

For trimming and cooking artichokes
1 lemon, halved, plus 1 tablespoon fresh lemon juice
12 baby artichokes (1 to 1 1/2 lb)
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 tablespoon salt
For stuffing and frying artichokes
About 1 1/2 qt vegetable oil
For deep-frying
3 oz pepper Jack cheese, grated (3/4 cup)
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a melon-ball cutter and a deep-fat thermometer

Steps:

  • Trim and cook artichokes:
  • Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
  • Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
  • Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.
  • Trim remaining artichokes in same manner.
  • Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
  • Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes. Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.
  • When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.
  • Stuff and fry artichokes:
  • Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.
  • While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.
  • Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat. Transfer to a tray.
  • Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes. Transfer artichokes as fried to paper towels to drain, then cut in half.

STUFFED ARTICHOKES



Stuffed Artichokes image

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 7

1 lemon, halved
6 whole artichokes
3/4 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 small garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

  • Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
  • In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
  • Serve each artichoke hot, on an individual plate.

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

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.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

ITALIAN STUFFED ARTICHOKES



Italian Stuffed Artichokes image

This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.

Provided by Andrea L.

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium fresh artichokes
2 -3 cups Italian style breadcrumbs
2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons romano cheese
1 tablespoon dried parsley
1 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1 -2 tablespoon extra virgin olive oil (for drizzling)

Steps:

  • Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
  • Trim off stems so artichokes sit on a flat surface.
  • Trim off the pointed tips of each leaf.
  • Set aside.
  • In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
  • Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
  • You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
  • Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
  • Stuff desired amount of leaves and shake off excess mixture.
  • Continue this step with remaining artichokes.
  • Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
  • Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
  • Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
  • Cool for 10 minutes; serve and Enjoy!

Nutrition Facts : Calories 437.9, Fat 20.7, SaturatedFat 3.5, Cholesterol 2.2, Sodium 556.5, Carbohydrate 53.4, Fiber 9.6, Sugar 4.7, Protein 12.6

STUFFED ARTICHOKES



Stuffed Artichokes image

Our delicious stuffed artichokes are filled with onion, cheese, bread crumbs and herbs and baked to a golden brown perfection.

Provided by By Angie McGowan

Categories     Side Dish

Time 1h40m

Yield 4

Number Of Ingredients 10

4 medium artichokes
1 lemon, cut in half
1 tablespoon olive oil
1 small onion, finely chopped (1/4 cup)
4 cloves garlic, finely chopped
2 tablespoons butter, melted
1/2 cup Progresso™ plain bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves

Steps:

  • Remove any discolored leaves from artichokes; trim stems even with base. Cutting straight across, cut 1 inch from tops and discard tops. With kitchen scissors, cut tips off leaves. Rinse artichokes with cold water.
  • Place steamer basket in 1/2 inch water in large saucepan or Dutch oven (water should not touch bottom of basket). Place artichokes in steamer basket. Squeeze lemon over artichokes and add lemon halves to basket. Cover tightly; heat to boiling. Reduce heat to low; steam about 30 minutes or until bottoms are tender when pierced with fork. Remove artichokes from basket; cool 15 minutes.
  • Heat oven to 400°F. In small skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until tender. In small bowl, stir together onion mixture, butter, bread crumbs, cheese, oregano and basil until well blended.
  • Remove center leaves and choke from each artichoke. Spoon filling into center of artichoke and a few of the side leaves. Place on cookie sheet.
  • Bake 15 to 20 minutes or until golden brown. Cool 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CHEESE SOUFFLE-FILLED ARTICHOKES



Cheese Souffle-Filled Artichokes image

Serve this delicious standout dish together with your traditional Easter spread for a meal that will truly impress.

Provided by Martha Stewart

Number Of Ingredients 11

6 large globe artichokes
1/2 cup (1 stick) unsalted butter, melted, plus 1 1/2 tablespoons butter cut into small pieces
4 cups fresh breadcrumbs
1/2 cup extra-virgin olive oil
Zest of 1 lemon
Coarse salt and freshly ground black pepper
1/3 cup all-purpose flour
1 1/4 cups half-and-half
2 large eggs, separated, plus 3 large egg whites
3/4 pound assorted mixed cheeses, such as Emmenthal, Comte, Appenzeller, or Gruyere, cut into 1/8-inch cubes
4 1/2 teaspoons egg white powder

Steps:

  • Cut off top half of each artichoke and trim base so that artichokes sit flat. Using a pair of sharp kitchen shears, cut off pointed tips of each artichoke leaf.
  • Set a steamer basket in a large pot. Fill pot with enough water so that it comes just below steamer basket. Bring to a boil over high heat. Place artichokes in steamer basket, working in batches if necessary, and reduce heat to medium-low and cover. Steam until artichokes are tender and inner leaves can be easily removed, 45 to 50 minutes, adding more water to pot, if necessary.
  • Remove artichokes from steamer basket and let cool until easy to handle. Using tongs and a spoon, remove and discard inner leaves and choke so that only the outer three to four layers remain, creating a large, hollow opening. Transfer artichokes to a large baking sheet and let cool completely. Artichokes can be steamed and hollowed up to 1 day in advance; cover with plastic wrap and transfer to refrigerator until ready to use.
  • Preheat oven to 400 degrees.
  • Generously brush artichoke leaves and hollowed cavity with melted butter; set aside. In a medium bowl, mix together breadcrumbs, olive oil, lemon zest, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Divide breadcrumb mixture among artichoke leaves by gently pulling leaves away from centers and spooning breadcrumbs into the base of each leaf, avoiding the hollowed-out center but making sure to fill the leaves at the base. Gently pull stuffed leaves outward to create a wide opening for the souffle; set aside.
  • In a small saucepan, whisk together flour and 1 1/2 teaspoons salt. Gradually whisk in half-and-half and place over medium-high heat; cook, whisking constantly until thick and smooth, about 5 minutes.
  • Transfer half-and-half mixture to a large bowl. Scatter butter over top; butter will melt and help prevent a skin from forming. Let cool until lukewarm. Stir in egg yolks and cheese and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Quickly but gently fold egg white mixture into bowl with egg yolk mixture. Immediately divide evenly among hollowed artichoke centers and transfer to oven. Bake until souffle is puffed and golden brown, 45 to 50 minutes. Remove from oven and serve immediately.

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY



Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

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

2 artichokes
1 lemon, juiced
salt, to taste
¼ cup butter
3 tablespoons garlic
1 lemon, juiced
2 cups bread crumbs
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh parsley
grated parmesan cheese, for topping
mayonnaise, or butter, for dipping

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

ARTICHOKES STUFFED WITH HERBED CREAM CHEESE AND BAY SHRIMP



Artichokes Stuffed With Herbed Cream Cheese and Bay Shrimp image

Ray's Boathouse, Seattle, Washington. Chef Charles Ramseyer uses a pastry bag to pipe the herbed cream cheese into the steamed artichokes, which you can do as well if you want a fancier finish to the filling, though a plain old spoon works well too. The artichokes can be stuffed up to 2 hours in advance and refrigerated until ready to serve. To eat, use the leaves to scoop up some of the cream cheese filling, scraping the tender flesh from the base of the leaf as you draw it between your teeth. From The Best Northwest Places Cookbook (Volume 2) by Cynthia Nims.

Provided by lazyme

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 artichokes
2 lemons, cut in half
4 ounces cooked bay shrimp
8 ounces cream cheese, at room temperature
3/4 cup mayonnaise, preferably homemade (good quality)
1/2 cup grated parmesan cheese
1 shallot, minced
1/4 cup minced celery leaves
1 tablespoon fresh lemon juice
1 tablespoon minced tarragon
2 teaspoons minced basil
1 teaspoon Worcestershire sauce
1 teaspoon celery salt

Steps:

  • FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
  • Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
  • Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
  • CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
  • Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
  • Rub all cut surfaces with one of the lemon halves.
  • Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
  • Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
  • Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
  • Drain the artichokes and set them upside down on paper towels to drain and cool.
  • WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
  • Spoon the herbed cream cheese into the artichokes, smoothing the top.
  • Top each artichoke with some of the shrimp and serve right away.

Nutrition Facts : Calories 534.9, Fat 39, SaturatedFat 17, Cholesterol 128.2, Sodium 856.8, Carbohydrate 34.3, Fiber 9.7, Sugar 3.4, Protein 20.6

STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE



Stuffed Artichokes with Capers and Pecorino Cheese image

Provided by Molly Stevens

Categories     Cheese     Bake     Sauté     Vegetarian     High Fiber     Mother's Day     Dinner     Artichoke     Spring     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1/2 teaspoon fennel seeds, coarsely ground
2 cups fresh breadcrumbs made from crustless French bread
1/2 cup finely grated Pecorino Romano cheese, divided
2 tablespoons chopped drained capers
4 large artichokes, trimmed, chokes removed
3/4 cup dry white wine
3/4 cup low-salt chicken broth

Steps:

  • Preheat oven to 400°F. Heat 3 tablespoons oil in medium skillet over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 3 ingredients; stir 2 minutes. Transfer to bowl; cool. Stir in breadcrumbs, 1/4 cup cheese, and capers. Season stuffing with salt and pepper.
  • Spoon 2 scant tablespoons bread stuffing into center of each prepared artichoke. Starting with bottom leaves of artichokes, gently pull each leaf outward from center and spoon in 1/2 to 1 teaspoon stuffing. Arrange artichokes in 13x9x2- inch glass baking dish. Drizzle with remaining 2 tablespoons oil; sprinkle with 1/4 cup cheese. Pour wine and broth into dish. Cover tightly with foil; bake until artichokes are tender when base is pierced with small sharp knife, about 1 hour. Spoon some cooking liquid over artichokes to moisten and serve.

STUFFED ARTICHOKES



Stuffed Artichokes image

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

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

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

PIMIENTO CHEESE-STUFFED ARTICHOKE BOTTOMS



Pimiento Cheese-Stuffed Artichoke Bottoms image

When your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. -Elizabeth Bennett, Mill Creek, Washington

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12

3 cans (14 ounces each) artichoke bottoms, drained
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
1/4 cup mayonnaise
3 cooked bacon strips, chopped, divided
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 green onions, chopped

Steps:

  • Cut a thin layer from the bottom of each artichoke to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne. , Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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