STUFFED ARTICHOKES
Steps:
- Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
- Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
- Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
- In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
- Stuff the artichokes with the paste.
- Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
- Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
- Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
- Serve hot or cold drizzled with olive oil.
- May - Why We Love: Artichokes
THE ULTIMATE STUFFED ARTICHOKE RECIPE
This Ultimate Stuffed Artichoke Recipe is packed with incredible, aromatic flavors and is out of this world. Serve it for a scrumptious vegetarian first or main course. And it's great for sharing too!*Serves about 6 as a starter, & 2 to 4 as a main course.
Provided by Valentina K. Wein
Categories Appetizer
Time 1h35m
Number Of Ingredients 10
Steps:
- Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
- Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
- Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
- Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf - it should come off fairly easily. Set them aside to cool.
- While the artichokes are steaming, preheat the oven to 375°F.
- Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
- Place the artichokes, sitting on their bases, in a baking dish.
- Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
- Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
- I like serving these whole for sharing.
Nutrition Facts : Calories 456 kcal, ServingSize 1 serving
STUFFED ARTICHOKES
Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 7
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 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.
STUFFED ARTICHOKES
A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 1h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g
STUFFED ARTICHOKES
Provided by Robert Farrar Capon
Categories side dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Using a sharp, heavy knife, cut off the upper part of each artichoke at a point 1 to 1 1/2 inches from the top. Using a pair of scissors, cut off the tops of the remaining outside leaves. Cut off the stem, making a flat base. Using a sharp spoon, dig out the center petals and the choke.
- Mix the next six ingredients in a large bowl to form the stuffing. One at a time, stuff the artichokes, standing each artichoke in the bowl of seasoned crumb-stuffing, spreading the petals apart with your fingers and forcing in as much of the crumb mixture as it will hold.
- Arrange the artichokes in the bottom of a large, deep pot. Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil over the tops of the artichokes and simmer, covered, until tender, about 30 minutes. Serve hot or lukewarm, passing some of the cooking liquid at the table for dipping.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 1 gram
STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
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 :
ARTICHOKE STUFFING
This recipe is so good with turkey! I also halve the recipe and use it when I bake a chicken. -Lorie Verkuyl, Ridgecrest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 cups.
Number Of Ingredients 11
Steps:
- Place bread cubes in two ungreased 15x10x1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned. , In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes. , In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
STUFFED ARTICHOKES
Steps:
- Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open. Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each artichoke, sprinkle it with lemon juice and set aside.
- In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture. Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.
- Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more olive oil and lemon juice. Serve hot, warm or at room temperature.
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
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
More about "stuffed artichoke recipes"
GUSTO TV - STUFFED ARTICHOKES
From gustotv.com
STUFFED ARTICHOKES | PAULA DEEN
From pauladeen.com
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From wholesomeyum.com
BUTTERY STUFFED ARTICHOKES - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED ARTICHOKES | CIAO ITALIA
From ciaoitalia.com
STUFFED ARTICHOKES RECIPE | RACHAEL RAY
From rachaelray.com
STUFFED ARTICHOKES - LIDIA
From lidiasitaly.com
STUFFED ARTICHOKES - THE ITALIAN CHEF
From italianchef.com
ITALIAN STUFFED ARTICHOKES - RECIPES FROM ITALY
From recipesfromitaly.com
GRANDMA'S BEST STUFFED ARTICHOKES | MANTITLEMENT
From mantitlement.com
INA GARTEN STUFFED ARTICHOKES - CHEFS & RECIPES
From chefsandrecipes.com
STUFFED ARTICHOKES RECIPE | KITCHN
From thekitchn.com
SICILIAN STYLE STUFFED ARTICHOKES - GARLIC GIRL
From garlicgirl.com
STUFFED ARTICHOKES RECIPE - DELICIOUS ITALY
From deliciousitaly.com
STUFFED ARTICHOKES RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
ITALIAN-STUFFED ARTICHOKES RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
STUFFED ARTICHOKES - COOKING WITH NONNA
From cookingwithnonna.com
BEST ITALIAN STUFFED ARTICHOKES - HEALTHY WORLD CUISINE
From hwcmagazine.com
ARTICHOKE STUFFED BREAD | ALLRECIPES
From allrecipes.com
STUFFED ARTICHOKES - SOBEYS INC.
From sobeys.com
STUFFED ARTICHOKES RECIPE WITH BREADCRUMBS AND MEAT
From nonnabox.com
STUFFED ARTICHOKES RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
10 BEST ITALIAN STUFFED ARTICHOKES RECIPES | YUMMLY
From yummly.com
STUFFED ARTICHOKE – TURKISH FOODIE
From turkishfoodie.com
STUFFED ARTICHOKES TO SERVE AS YOUR NEXT EYE-CATCHING STARTER
From bhg.com
BAKED STUFFED ARTICHOKES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STUFFED ARTICHOKES RECIPE | BON APPéTIT
From bonappetit.com
STUFFED ARTICHOKES RECIPE - BEST BAKED STUFFED ARTICHOKES WITH …
From delish.com
STUFFED ARTICHOKES – INSTANT POT RECIPES
From recipes.instantpot.com
BAKED STUFFED ARTICHOKES | HOW TO STUFF AN ARTICHOKE - THE …
From theproducemoms.com
STUFFED ARTICHOKE HEARTS WITH BREADCRUMBS & PARMESAN
From platingsandpairings.com
STUFFED ARTICHOKE RECIPE - ANTHONY'S ITALIAN-AMERICAN RECIPES
From spaghettisauceandmeatballs.com
ITALIAN STUFFED ARTICHOKES - SKINNYTASTE
From skinnytaste.com
ITALIAN STUFFED ARTICHOKES RECIPE - EVOLVING TABLE
From evolvingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #appetizers #american #southern-united-states
You'll also love