Stuffed Artichokes Recipe 455

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!

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.

THE ULTIMATE STUFFED ARTICHOKE RECIPE

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.

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:

• 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

STUFFED ARTICHOKES

Steps:

• Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. , In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. , In a bowl, combine the eggs, milk, ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over mixture and mix well. Stuff meat mixture into center of artichokes and between leaves. Place in an ungreased 11x7-in. baking dish. Combine tomato sauce and water; pour over top. , Cover and bake at 350° for 1 to 1-1/2 hours or until meat is no longer pink.

EASY STUFFED ARTICHOKES

Steps:

• Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice., Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard., Preheat oven to 350°. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon zest, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing. , Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned.

BAKED STUFFED ARTICHOKES

Steps:

• Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
• Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
• Drain artichokes upside-down on paper towels.
• Preheat oven to 375 F.
• In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
• Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
• Place in an 8 x 8 x 2-inch baking dish.
• In a measuring cup combine water and bouillon; pour into bottom of baking dish.
• Bake artichokes for 20 minutes or until heated through.
• In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
• Remove from heat; add lemon juice. Place artichokes on individual serving plates.
• Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.

BAKED STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees.
• Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
• Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
• Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
• Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.

STUFFED ARTICHOKES

Steps:

• Trim artichokes; snap off tough outer leaves. Cut off about top third of artichoke. Snip any leaf tips remaining below the cut with scissors. Trim stem so artichoke will stand upright. Trim base. Spread leaves open to gain easier access to choke. Using a melon baller, scoop out choke. Squeeze some lemon juice directly onto heart; squeeze juice from lemons into bowl of ice water; add lemon halves and artichoke while preparing the rest.
• In a 12-inch saute pan, cook onions and garlic in oil over medium heat, until tender and lightly caramelized, about 1 hour; let cool. Take two-thirds of onions, and coarsely chop; place in a bowl, and add bread crumbs, olives, parsley, anchovies, and thyme. Season with salt and pepper; mix well.
• Heat oven to 375 degrees. Drain artichokes upside down on a paper towel; gently open leaves. Fill centers of artichokes with mixture; place small amounts in crevices of leaves. Place a string around outside of artichoke; tie snugly. Repeat with remaining artichokes.
• Strew remaining onions on bottom of large Dutch oven. Fit in artichokes; add stock to bottom of pan. Sprinkle each artichoke with Parmesan. Cover; bake 30 minutes. Uncover; bake until golden and crusty on top and hearts are tender when pierced, about 10 minutes.

STUFFED ARTICHOKES RECIPE - (4.5/5)

Steps:

• Start by giving your artichokes a quick wash Using a sharp knife, cut the stem off the bottom so the artichokes will stand up straight on their own Starting at the bottom, use a small pair of scissors to snip the tips off the leaves When you get to the top where the leaves are tighter together, pick up the artichoke by the bottom and bang the top on the counter to open it up more Steam until tender While steaming, mix your filling together - amounts/ingredients aren't particularly important, you just don't want it to be dry, as it will dry more in the oven When the artichokes are cool enough to handle, set them on your work surface and, starting again from the bottom, pull back each leaf and press in some of the filling, working your way around in circles until you reach the top When it's full, shave a little lemon zest over the top, then sprinkle some more cheese and give it a drizzle of olive oil Bake at 350 until the filling starts to brown, then sprinkle a little fresh chopped parsley or other herb of choice over the top for garnish

NEW ORLEANS STUFFED ARTICHOKES

Steps:

• Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
• Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
• In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
• Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
• Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.

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

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!

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.