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
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 :
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 WITH TURKEY
Packed with lean protein, Italian herbs, and seasoning and ready when you are, these Slow Cooker Stuffed Artichokes are a satisfying twist on the traditional breadcrumb and cheese stuffed artichokes popular in Italian cooking. Prepping them a day or two ahead of time means you can add them to the slow cooker in the morning and come home to a hot meal.
Provided by Jessica Beacom
Time 8h45m
Number Of Ingredients 19
Steps:
- Place a large skillet over medium-high heat. When the skillet is hot, add 1 teaspoon oil and swirl to coat. Add ground turkey, Italian seasoning, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes.
- Using a spatula or large spoon, break the meat up into small pieces while stirring the spices into the meat.
- Cook 7-8 minutes or until the meat is cooked through and no longer pink, stirring occasionally. Transfer the meat to a medium bowl and set aside.
- Return the skillet to the stove over medium-high heat. Add the remaining 1 teaspoon of oil along with the bell peppers and onion. Cook 5 minutes, until the vegetables just start to soften, stirring occasionally. Add the garlic and cook 30 seconds or until the garlic is fragrant, stirring continuously.
- Transfer the vegetables to the bowl with the meat and allow them to cool 5 minutes before adding all of the mozzarella cheese and ¼ cup parmesan cheese. Use a wooden spoon or your hands to mix well.
- Prepare the artichokes: Trim the stems from the artichokes so that they sit flat and remove any loose or dry leaves from the base of the artichoke.
- Lay the artichoke on its side and with a large, sharp knife cut 1 - 1 ½ inch off of the top to reveal the smaller inner leaves. Use kitchen shears or scissors to snip off the sharp leaf tips.
- Spread the leaves apart so that you can reach into the center of the artichoke and pull out the small inner leaves and create a space for the filling.
- Using a spoon, scoop out the fuzzy choke and discard. Rub the cut surfaces of each artichoke with a lemon wedge to prevent oxidation and bitterness. Repeat with the remaining artichokes.
- Stuff the center of each artichoke (and the first few rows of leaves nearest the center if your artichokes are on the smaller side) with the meat-vegetable filling. It's okay if you can't get it all in there, any extra filling can be added to the slow cooker later.
- To the bottom of a 6-quart (or larger) slow cooker, add crushed tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
- Place the artichokes, filling side up, into the sauce in the slow cooker. Any remaining filling that didn't fit into the artichokes can be stirred into the tomato mixture or simply mounded on top of each artichoke.
- Top each artichoke with remaining Parmesan cheese (1 tablespoon each). Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours or until a leaf pulls out easily.
- Serve stuffed artichokes with sauce and optional pasta and/or toppings if desired.
Nutrition Facts : ServingSize 1 artichoke + ¼ of the sauce, Calories 355 calories, Sugar 15 g, Sodium 722 mg, Fat 14 g, SaturatedFat 5 g, Carbohydrate 30 g, Fiber 5 g, Protein 26 g, Cholesterol 65 mg
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.
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
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.
STUFFED ARTICHOKES
This is a recipe that is simple yet extremely tasty. This dish has a very distinctive taste that only artichokes can provide.
Provided by Pietro
Categories Penne
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove hard outer leaves from artichokes and blanch the artichokes in boiling water for 4 minutes.
- Combine the breadcrumbs, cheese, crushed garlic and chopped parsley.
- Add eggs and lightly mix.
- Open out each artichoke leaf and stuff it with a bit of the filling.
- Make your favourite pasta sauce and add the artichokes and cook for 30 minutes.
- Cook your favourite pasta in the usual manner and drain it.
- In a large bowl, place the cooked pasta, pour the sauce over the pasta and place the artichokes on top of the pasta and sauce.
- Top with grated parmesan or pecorino cheese.
- Optional. 300 grams of chicken or beef mince can be added to the stuffing mixture for a more substantial meal.You may need extra egg.
- The length of time that you blanch the artichokes will depend on the tenderness of the artichokes. Try and use fresh as possible artichokes.
Nutrition Facts : Calories 418, Fat 12.7, SaturatedFat 5.8, Cholesterol 127.8, Sodium 932.9, Carbohydrate 53.5, Fiber 9.3, Sugar 3.8, Protein 24.1
THE BEST STUFFED ARTICHOKES
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
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
ARTICHOKES PLAIN AND SIMPLE SLOW COOKER
I took this recipe out of my slow cooker recipe book. I like artichokes stuffed as well, but these plain artichokes were just simple and delicious. I served this with a tomato, mozzarella, green olive, basil, crouton, green leaf lettuce salad. Sprinkled a tiny bit of olive oil over the salad and enjoyed this with the artichoke. This makes a lovely lunch. One can dip the tender leaves in melted butter if desired. Hope you enjoy it too!
Provided by Bellablue
Categories Vegetable
Time 4h15m
Yield 4 artichokes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut off the bottom stem of the artichoke.
- Cut off 1/2-1" from the top of the artichoke.
- Wash artichokes thoroughly and place standing up in a slow cooker.
- Fill the slow cooker with water about 3/4 to top of artichoke.
- Mix lemon juice and salt together.
- Sprinkle on top of each artichoke.
- Spoon a bit of water on top of each artichoke.
- Cover and cook 10 hours low or 2-4 hours high.
- I spooned water over the tops of the artichoke during mid time of cooking.
Nutrition Facts : Calories 61.1, Fat 0.2, SaturatedFat 0.1, Sodium 701.7, Carbohydrate 13.8, Fiber 6.9, Sugar 0.1, Protein 4.2
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
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
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
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