SLOW-COOKER STUFFED ARTICHOKES
These artichokes are cleaned and trimmed, and then the artichokes are stuffed with a mixture of breadcrumbs and parmesan cheese. Finally, slowly cook the artichokes until tender and serve.For more great recipes like this one, visit Guiding Stars.
Provided by Guiding Stars
Time 4h9m59S
Yield 6
Number Of Ingredients 7
Steps:
- Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture.
- Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the leaves are tender.
Nutrition Facts : ServingSize 1 serving, Calories 152 calories, Sugar 2 g, Fat 6 g, Carbohydrate 19 g, Cholesterol 6 mg, Fiber 4 g, Protein 7 g, SaturatedFat 2 g, Sodium 307 mg
STUFFED ARTICHOKES
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
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
STUFFED ARTICHOKES
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.
SLOW COOKER STUFFED ARTICHOKES RECIPE - (3.8/5)
Provided by rrxing
Number Of Ingredients 7
Steps:
- 1. Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture until. 2. Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the leaves are tender.
ITALIAN STUFFED ARTICHOKES
"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
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 :
SLOW-COOKER BRAISED ARTICHOKES WITH TOASTED GARLIC BREADCRUMBS
Add these easy-to-make stuffed artichokes to your next holiday dinner menu. Your guests will love peeling off the tender leaves, and they'll be happily surprised to find little pockets of garlicky breadcrumbs inside. For a spicy kick, add a pinch of crushed red chili flakes to the breadcrumbs.
Provided by Food Network Kitchen
Categories side-dish
Time 7h40m
Yield 5 artichokes
Number Of Ingredients 8
Steps:
- Add 1/2 cup water and the 4 peeled and smashed cloves garlic, bay leaves and peppercorns to the insert of a 6-quart slow cooker.
- Heat the butter and grated garlic in a medium skillet over medium heat until the butter is melted and the garlic starts to sizzle and become aromatic, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and pepper and cook until golden and toasted, about 4 minutes more. Transfer to a bowl, and let cool. Stir in the Pecorino-Romano and 1/4 teaspoon salt until well combined. Set aside 2 tablespoons of the breadcrumb mixture for garnish.
- Pull off the small, tough petals near the stems of the artichokes. Cut the stems close to the base so the artichokes will stand upright. Cut off the top inch of each artichoke. Snip off any thorny tips on the remaining petals with kitchen shears. Fan out the larger leaves with your fingers.
- Working over the bowl with the breadcrumb mixture, spoon the crumbs into the gaps of each artichoke until they're filled all the way around. Stand the artichokes up in the slow cooker. Cover, and cook on low until the stems are tender and the leaves come loose easily when pulled, about 7 hours. Being careful of the steam, transfer the artichokes to a serving platter, and sprinkle with the reserved breadcrumbs.
ITALIAN STUFFED ARTICHOKES
The moist environment of the Instant Pot or slow cooker helps artichokes become extra tender. Here they are stuffed with Italian sausage, Parmesan cheese and herby bread crumbs and served with a tangy balsamic red pepper sauce. Serve as an appetizer or pair with a salad for a main.
Provided by Ivy Manning
Categories Appetizer, Dinner, Main Dish, Side Dish
Time 50m
Yield 2 to 4
Number Of Ingredients 13
Steps:
- MAKE IT FAST On the Instant Pot, select Sauté, adjust heat to Medium/Normal and add oil. Add sausage, onions and Italian seasoning and cook, breaking up meat with a spatula, until no longer pink, about 4 minutes. Add bread crumbs and cook, stirring until fragrant, 1 minute. Pour mixture into a bowl and let cool for 10 minutes. Stir in cheese and basil and mix, breaking up any big pieces of sausage. Rinse out pot and return to appliance. Using a serrated knife, cut off top quarter of artichokes and trim stems off to within 1 inch of their base. Rub cut surfaces with lemon. Separate leaves to open up the artichokes and make it easier to stuff filling between leaves. Push stuffing down between the leaves, dividing evenly among artichokes. Place a trivet in the pot and add water. Cut up the lemon used to rub the artichokes and add to pot. Place artichokes on trivet, stem side down. Set release valve to seal, select Pressure and set to More/High; adjust time to 15 minutes. Meanwhile, blend red peppers and balsamic in a blender until smooth. Season with salt and pepper. On the Instant Pot, let pressure come down naturally for 10 minutes and then quick-release any remaining pressure. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. If the artichokes need more time, lock lid back on and cook on high pressure for 1 to 3 minutes more. Quick-release pressure. Using tongs, carefully transfer artichokes to serving plates and serve with red pepper sauce. MAKE IT SLOW Using the sauté function in a 4½- to 7-quart slow cooker (or in a skillet on medium), heat oil. Add sausage, onions and Italian seasoning and cook, breaking up meat with a spatula, until no longer pink, about 4 minutes. Add bread crumbs and cook, stirring frequently, until fragrant, 1 minute. Transfer to a bowl and let cool for 10 minutes. Stir in cheese and basil and mix, breaking up any big pieces of sausage. Rinse pot and return to appliance. Follow Step 2 of Make It Fast instructions to prepare artichokes. Pour water into slow cooker. Place artichokes directly in slow cooker, stem side down. Chop up lemon used for rubbing and add to slow cooker. Cover and cook on low for 6 to 7 hours. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. Follow Step 4 of "Make It Fast" instructions to make sauce. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.
Nutrition Facts : Calories 232 calories
SLOW COOKER STUFFED ARTICHOKES
Slow cookers are for so much more than starchy, fat-filled casseroles and soups: they're also for elegant appetizers and side dishes for that fancy dinner party you're hosting but don't have enough time to prep for. Expand your slow cooker horizons with this easy and scrumptious artichoke dish.
Categories Entrees Vegetarian
Yield 6 (192 g)
Number Of Ingredients 6
Steps:
- 1. Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture until. 2. Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the leaves are tender.
Nutrition Facts :
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