Stuffed Artichoke Hearts Recipes

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
• Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
• Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
• Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

STUFFED ARTICHOKES

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.

STUFFED ARTICHOKES

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.

STUFFED ARTICHOKES

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.

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees.
• Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts.
• Heat olive oil and butter in medium skillet over medium heat. Once butter has melted, add anchovies and garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter.
• Add breadcrumbs and toast over medium high heat until golden brown. Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper.
• Pour the bread crumb mixture over the artichoke hearts.
• Bake for 10 - 15 minutes. Serve warm.

STUFFED ARTICHOKE HEARTS

Steps:

• Pull out the center of the artichoke with your fingers to form a cup, and then slice a bit off the bottom to make a flat surface so the cups sit upright. Repeat with remaining artichokes. The artichoke centers can be used in a salad or omelet.
• In a large bowl, toss together the scallions, cabbage, and carrots. Add the dressing, taste, and adjust the seasoning with more salt and pepper, if necessary. Fill the artichoke cups with the slaw, garnish with sesame seeds, and serve.

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400°F.
• If necessary, slice off the bottom of each artichoke heart so that it sits upright.
• In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
• Stuff hearts with cream cheese mixture, mounding slightly on top.
• Roll stuffed hearts in melted butter and then in Parmesan cheese.
• Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

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!

BAKED STUFFED ARTICHOKE HEARTS

Steps:

• Preheat the oven to 375 degrees F.
• Spray a 9 x 13 dish with cooking spray.
• Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together.
• Mix 1/4 cup breadcrumbs and parmesan cheese together.
• Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice.
• Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top.
• Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown).
• On the grill, use indirect medium heat to bake the dish.