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 WITH CAPERS AND PECORINO CHEESE
Provided by Molly Stevens
Categories Cheese Bake Sauté Vegetarian High Fiber Mother's Day Dinner Artichoke Spring Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Heat 3 tablespoons oil in medium skillet over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 3 ingredients; stir 2 minutes. Transfer to bowl; cool. Stir in breadcrumbs, 1/4 cup cheese, and capers. Season stuffing with salt and pepper.
- Spoon 2 scant tablespoons bread stuffing into center of each prepared artichoke. Starting with bottom leaves of artichokes, gently pull each leaf outward from center and spoon in 1/2 to 1 teaspoon stuffing. Arrange artichokes in 13x9x2- inch glass baking dish. Drizzle with remaining 2 tablespoons oil; sprinkle with 1/4 cup cheese. Pour wine and broth into dish. Cover tightly with foil; bake until artichokes are tender when base is pierced with small sharp knife, about 1 hour. Spoon some cooking liquid over artichokes to moisten and serve.
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
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.
CHEESE STUFFED ARTICHOKES
-Dolores Tottino, Castroville, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2-4 servings.
Number Of Ingredients 6
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. Using kitchen scissors, snip off tips of outer leaves. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 20-25 minutes or until leaves near the center pull out easily. , With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, bacon and pepper. Add oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 10-15 minutes or until filling is lightly browned.
Nutrition Facts : Calories 151 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.
STUFFED ARTICHOKES WITH CAPERS AND CORNICHONS
Steamed artichokes are stuffed with a briny, lemony mixture of capers and cornichons followed by plenty of garlicky breadcrumbs in this impressive starter.
Provided by Martha Stewart
Categories Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
- Stuffed Artichokes: Halve lemon and squeeze 1 tablespoon juice. Cut second half into wedges. Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with juiced lemon half to prevent discoloration.
- Set a steamer basket in a large pot. Add enough water to reach just below basket and bring to a boil. Place artichokes in basket, stem-sides up. Cover and steam, adding more water if necessary, until hearts are tender when pierced with the tip of a knife, 25 to 30 minutes. Remove and let cool slightly, about 10 minutes.
- Heat garlic with oil in a small pan over medium until fragrant, about 3 minutes. Remove from heat. Add capers, cornichons, and reserved lemon juice; season with salt and pepper. Melt 2 tablespoons garlic butter in small skillet over medium-high heat (reserve remaining garlic butter for another use). Add breadcrumbs and cook, stirring, until golden, about 6 minutes.
- Carefully peel back leaves of each artichoke, exposing fuzzy chokes; scoop them out with a spoon. Spoon 1 tablespoon caper mixture into each hollow and sprinkle more between leaves. Divide crumbs among hollows and serve, with remaining sauce and lemon wedges.
STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
- Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
- To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
- In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams
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
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
More about "stuffed artichokes with capers and pecorino cheese recipes"
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE …
From bonappetit.com
Servings 4
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
STUFFED ARTICHOKES RECIPE - DELICIOUS ITALY
From deliciousitaly.com
STUFFED ARTICHOKES WITH BLACK TRUFFLE RECIPE - GREAT …
From greatitalianchefs.com
10 BEST PASTA WITH CAPERS AND ARTICHOKES RECIPES
From yummly.com
BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE
From wholesomeyum.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE FOOD
From wikifoodhub.com
STUFFED ARTICHOKES - COOL BEAN COOKING
From coolbeancooking.com
ITALIAN STUFFED ARTICHOKES (THE BEST!) - COOKING WITH MAMMA C
From cookingwithmammac.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE
ITALIAN-STUFFED ARTICHOKES RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE RECIPE
From pinterest.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE | RECIPE
From pinterest.com
STUFFED ARTICHOKES ALLA SICILIANA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
CHEESY STUFFED ARTICHOKES RECIPE - HOW TO COOK ARTICHOKES!
From mantitlement.com
STUFFED ARTICHOKES WITH ITALIAN BREADCRUMBS | WITH FOOD + LOVE
From withfoodandlove.com
STUFFED ARTICHOKES - CIAO ITALIA
From ciaoitalia.com
GOURMET PECORINO TOPPED STUFFED ARTICHOKES - CTV
From more.ctv.ca
WHOLE STUFFED ARTICHOKES - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
HERB-STUFFED ARTICHOKES | RICARDO
From ricardocuisine.com
STUFFED ARTICHOKES WITH PECORINO, GARLIC, OREGANO, BREADCRUMBS …
From more.ctv.ca
STUFFED ARTICHOKES RECIPE - COOKIST.COM
From cookist.com
10 BEST PASTA WITH CAPERS AND ARTICHOKES RECIPES - YUMMLY
From yummly.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE
From fooddiez.com
ITALIAN STUFFED ARTICHOKES WITH ANCHOVIES - SAVORY PURSUITS
From savorypursuits.com
STUFFED CUTTLEFISH WITH PECORINO CHEESE - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
CARCIOFI IMBOTTITI (ANGELINA’S STUFFED ARTICHOKES)
From memoriediangelina.com
SICILIAN STYLE STUFFED ARTICHOKES - GARLIC GIRL
From garlicgirl.com
STUFFED ARTICHOKES - BLOSSOM AND FINN
From blossomandfinn.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE
From fooddiez.com
ARTICHOKES MADE SICILIAN STYLE, STUFFED WITH ONIONS AND CHEESE
From enzasquailhollowkitchen.com
ITALIAN STUFFED ARTICHOKES - RECIPES FROM ITALY
From recipesfromitaly.com
STUFFED ARTICHOKES RECIPE - BEST BAKED STUFFED ARTICHOKES WITH …
From delish.com
STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE RECIPE | EAT …
From eatyourbooks.com
BAKED STUFFED ARTICHOKES - THIS HEALTHY TABLE
From thishealthytable.com
"STUFFED ITALIAN ARTICHOKES" - WRITTEN RECIPE
From everybodylovesitalian.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 »
You'll also love