Sicilian Style Stuffed Artichokes Recipes
ITALIAN STUFFED ARTICHOKES
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
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
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 :
SICILIAN-STYLE STUFFED ARTICHOKES
Number Of Ingredients 13
Steps:
- 1 In a medium bowl, combine the bread crumbs, anchovies, capers, pine nuts, raisins, parsley, garlic, and salt and pepper to taste. Stir in two tablespoons of the oil. 2 Gently spread the leaves apart. Stuff the artichokes loosely with the bread crumb mixture, also adding a little stuffing between the leaves. Do not pack the stuffing in. 3 Stand the artichokes in a pot just large enough to hold them upright. Add water to a depth of 3/4 inch around the artichokes. Drizzle with the remaining 2 tablespoons oil. Pour the wine around the artichokes. 4 Cover the pot and place it over medium heat. When the water comes to a simmer, reduce the heat to low. Cook 40 to 50 minutes (depending on the size of the artichokes) or until the artichoke bottoms are tender when pierced with a knife and a leaf pulls out easily. Add additional warm water if needed to prevent scorching. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SICILIAN-STYLE STUFFED ARTICHOKES
Number Of Ingredients 13
Steps:
- 1 In a medium bowl, combine the bread crumbs, anchovies, capers, pine nuts, raisins, parsley, garlic, and salt and pepper to taste. Stir in two tablespoons of the oil. 2 Gently spread the leaves apart. Stuff the artichokes loosely with the bread crumb mixture, also adding a little stuffing between the leaves. Do not pack the stuffing in. 3 Stand the artichokes in a pot just large enough to hold them upright. Add water to a depth of 3/4 inch around the artichokes. Drizzle with the remaining 2 tablespoons oil. Pour the wine around the artichokes. 4 Cover the pot and place it over medium heat. When the water comes to a simmer, reduce the heat to low. Cook 40 to 50 minutes (depending on the size of the artichokes) or until the artichoke bottoms are tender when pierced with a knife and a leaf pulls out easily. Add additional warm water if needed to prevent scorching. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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