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 CHEESY GARLIC ARTICHOKES
Stuffed Cheesy Garlic Artichokes are a tradition in my family. And we don't wait for the holidays to make them, we make them as much as we can! This easy artichoke recipe is so darn good!
Provided by Dan
Categories Side Dish
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Trim the stems of the artichokes.
- Holding the artichokes upside down, smash them down on a cutting board to open them up.
- Stuff the center of each artichoke with some of the garlic and cheese, dividing the ingredients between the 4 artichokes.
- Place them in a large pot, big enough to hold them all and fill half way with water.
- Add the wine and bay leaf.
- Drizzle olive oil over the top pf the artichokes and season with salt and pepper.
- Cover and bring to a boil.
- Reduce the heat to a simmer, vent the lid slightly off the pot and cook for 1 hour to 1 1/2 depending on the size of your artichokes.
- You'll know when they're done when a leaf pulls out easily and is tender.
- While the artichokes are cooking, heat the butter in a skillet then add the panko breadcrumbs. Toss until lightly toasted then remove from the pan.
- Sprinkle the tops of the artichokes with the breadcrumbs and serve.
Nutrition Facts : Calories 454 calories, Sugar 3 g, Sodium 1837.9 mg, Fat 27.9 g, SaturatedFat 15.2 g, TransFat 0 g, Carbohydrate 27.1 g, Fiber 7.8 g, Protein 21 g, Cholesterol 81.2 mg
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 ARTICHOKE CASSEROLE
Love stuffed artichokes but too busy? Make this easy casserole instead--it has all the same flavors and can be done in half the time.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
- Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
- Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.
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.
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
GARLICKY, CHEESY FRENCH BREAD W/ ARTICHOKE HEARTS
This is wonderful with all the different cheeses, garlic and the artichokes are a nice bonus. This has a lot of garlic, but I don't think it's overpowering with all the other flavors. Toasting the pieces of French bread in butter is genius. This would be a great side dish or work as an easy appetizer.
Provided by Martha Price
Categories Savory Breads
Time 45m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 350 degrees. Cut French bread in half length-wise. Place halves on aluminum foil covered baking sheet. Tear out soft inner portion of bread in large chunks, leaving crusts intact.
- 2. Melt butter in a large skillet and stir in garlic. Add bread chunks and saute until bread is golden and butter is absorbed. Remove from heat.
- 3. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in drained artichoke hearts (cut into smaller pieces, if desired) and toasted bread mixture; mix well.
- 4. Spoon into bread crust shells and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes, or until heated through and cheese has melted. If desired, sprinkle with olives and/or green onions. Enjoy!
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
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