Italian Breadcrumb Artichokes Recipes

STUFFED ARTICHOKES WITH ITALIAN BREADCRUMBS

Steps:

• To prepare the artichokes, cut about an inch off the top. Then with kitchen shears snip off the points of each leaf. Cut the stem off so the artichoke can stand on its own. Fill a large bowl with room temperature water, squeeze in the lemon juice and toss the lemons into the bowl. Add the artichokes and submerge them in the water and soak while you prepare your stuffing mixture.
• In a separate bowl, combine the breadcrumbs, cheese, garlic, parsley, salt, and pepper.
• Take the artichokes out of the water bath and pat them dry.
• Stuff each leaf with a spoonful of the breadcrumb mixture, and drizzle each artichoke with olive oil.
• Place the artichokes inside and fill the pot with about 1 inch of water. Cover and simmer for about 30 - 40 minutes. Every 5 - 10 minutes check the level of the water adding in more as needed. You do not want too much water or the breadcrumbs will be too soggy. And you do not want too little water or the artichokes could burn.
• The artichokes will be done when you can easily remove a leaf and its meat is very tender.

ITALIAN STUFFED ARTICHOKES

Steps:

• Prepare a bowl of fresh water with ½ lemon juice. Clean and trim artichokes. Remove tough outer leaves. If you have big artichokes like Green Globe, Lyon or Mammole remove the inner fuzzy choke. If you are using medium or small artichokes feel free to leave the choke as is.
• In a bowl mix all dry ingredients together: breadcrumbs, chopped garlic, chopped parsley and mint leaves (optional), cheese and salt. This will be the mixture for stuffing.
• Drizzle each artichoke with extra virgin olive oil mixed with a some lemon juice, making sure you reach between the leaves.Gently loosen the leaves one by one and generously fill in the space between the leaves and in the center with stuffing mixture.
• Arrange stuffed artichokes in a baking casserole half filled with water.If you like you can place them on a bed of lemon slices, this will also prevent artichoke bottom from burning.
• Place in a preheated to 350F oven for 20-30 minutes.

ITALIAN STUFFED ARTICHOKES

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!

ARTICHOKES WITH NDUJA BREADCRUMB TOPPING

Steps:

• Place the artichokes in a pot and cover with water.
• Slice the lemon in half and add to the pot.
• Cook the artichokes over medium heat until just knife tender, about 10 to 15 minutes.
• Drain.
• Mix together the vinaigrette ingredients in a bowl, add the artichokes, and toss to coat.
• Arrange the chokes on a platter.
• In a frying pan, heat the olive oil over medium heat.
• Add the garlic and cook just until fragrant, about 1 minute.
• Add the breadcrumbs, nduja, and parsley, and cook, stirring continuously until the crumbs begin to crisp and are evenly mixed with the nduja, about 7 to 8 minutes.
• Season with salt and pepper, then sprinkle the crumbs over the artichokes.

ITALIAN BREADCRUMB ARTICHOKES

Steps:

• Wash the artichokes and allow to dry upside down to drain.
• Once dry, cut the stems so the artichoke will stand upright.
• Remove the tough outer leaves at the base and cut about 1" straight off the top.
• With kitchen shears, snip off the point of each outer leaf.
• Slightly open the center and outer leaves, preparing for stuffing.
• In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
• Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
• Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
• Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
• Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
• Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
• After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
• Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
• Carefully remove artichoke from pot.
• Let cool slightly.

ITALIAN STUFFED ARTICHOKES

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.

ITALIAN BREADCRUMBS

Steps:

• Combine all ingredients in a small bowl, tossing to blend thoroughly.
• Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

NONNA'S ARTICHOKES

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.

BAKED ARTICHOKES WITH BREADCRUMBS

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.