The Ultimate Stuffed Artichoke Recipes

BAKED CHEESE STUFFED ARTICHOKE RECIPE

Steps:

• Preheat oven to 375 degrees.
• Cut the stem close to the base of the artichoke so the artichoke sits flat. Remove a few of the bottom leaves. Using kitchen shears, trim the sharp points off of the remaining outer leaves.
• Carefully cut about 1/2 inch off the top of the artichoke and spread the leaves apart to expose the choke. (this will be the lighter colored leaves with a bit of purple on them.) Using a spoon, scoop out the inner fuzzy choke.
• Place all the artichokes in a bowl of lemon water to prevent discoloration. Set aside.
• Add the bread crumbs to a large bowl. Mince 3 of the garlic cloves and add them to the bread crumbs. Whisk in 1/2 cup parmesan, 1/2 cup asiago, 1/2 cup mozzarella, parsley, basil, garlic powder, red pepper and olive oil. Stir to combine. Set aside.
• In a small bowl, combine the remaining cheeses. Drain artichokes.
• Spoon 2 tablespoons of cheese into the center of each artichoke and then fill to the top with the bread crumb mixture. Stuff more of the bread crumb mixture in between the leaves and arrange in a large heavy bottomed pot with a fitted lid.
• Pour the wine in the bottom of the pan. Add the lemon slices and remaining garlic cloves. Cover and bake for 1 hour or until the artichokes are tender enough to easily remove one of the outer leaves. Uncover and bake for an additional 5-10 minutes or until golden brown.
• Drizzle with the remaining wine and serve immediately with lemon wedges, if desired.

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!

ITALIAN STUFFED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F.
• Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
• Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
• Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
• Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!

ROASTED STUFFED ARTICHOKES

Steps:

• Remove the stem and trim the top of each artichoke.
• Using a scissor trim the tiny thorns from the outer leaves
• Rub a little lemon over to the leaves to prevent browning.
• Mix the breadcrumbs with the shredded vegan cheese, minced fresh basil, garlic powder, salt and pepper.
• Drizzle some olive oil over the breadcrumbs and gently mix.
• In a separate bowl, mix the cooked rice with the tomato sauce, chopped green onions, salt, pepper
• Place the artichokes on a baking sheet
• Remove the middle section, leaves, fuzz and carefully spoon the rice stuffing.
• Gently pry open the outer leaves to make space for the bread stuffing.
• Start with some of the breadcrumbs mix pushing down through the leaves. You can tap down to make space.
• Drizzle with some olive oil.
• Continue with the rice mix pushing down in between all the leaves.
• Top with the remaining breadcrumbs in the middle section and little more olive oil.
• Taste the breadcrumbs and add more salt and pepper if needed.
• Add a few inches of water with 1 tsp of salt.
• Cover tightly with aluminum foil.
• Bake at 375F for 45mn.
• Remove foil and remove a leaf to check if it is done. It should come easily come off.
• Optional: you can add a little more vegan cheese

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.

BEST GRILLED ARTICHOKE RECIPE

Steps:

• Prepare the grill for direct and high heat.
• Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
• Place the seasoned artichoke halves on the grill, cut-side-down.
• Cover and grill for 5-10 minutes until they're cooked through.
• Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

THE ULTIMATE STUFFED ARTICHOKE RECIPE

Steps:

• Fіll a ѕtеаmеr роt with a few inches of wаtеr, and рlасе a ѕtеаmеr basket оn top. Cover thе роt аnd brіng the wаtеr tо a bоіl. Turn thе hеаt to lоw аnd let іt ѕіmmеr.
• Use a Chef's knіfе tо сut оff about 1-іnсh frоm thе tор of еасh аrtісhоkе, аnd еnоugh оff оf the bottom to fоrm a nice base. Rеmоvе any еѕресіаllу tоugh оutеr leaves аnd dіѕсаrd thеm. Then uѕе kіtсhеn scissors to сut оff the ѕhаrр tірѕ of thе leaves.
• Uѕіng your hands, carefully рull thе leaves away frоm thе mіddlе of the artichoke -- just enough ѕо that уоu саn ѕее dоwn tо the choke. Nоw uѕе a ѕрооn tо reach dоwn аnd gеntlу scrape away and dіѕсаrd аll оf the fuzz, tо rеvеаl a clean hеаrt. (See above іmаgе.) Thіѕ wіll take a bit оf muscle, but muѕt be done. Drіzzlе about 1 tablespoon of the lеmоn juісе іnѕіdе аnd оvеr each one.
• Place the artichokes, ѕtеm-еnd up, іn thе ѕtеаmеr basket, соvеr, and ѕtеаm untіl thеу аrе аlmоѕt tеndеr, аbоut 35 mіnutеѕ. (Thеу'll fіnіѕh cooking іn thе oven.) Check for doneness bу рullіng оff аn outer lеаf - it ѕhоuld come оff fаіrlу еаѕіlу. Sеt them aside to cool.
• Whіlе the artichokes аrе ѕtеаmіng, preheat thе оvеn tо 375°F.
• Mеlt the butter іn a large ѕаuté раn over lоw-mеdіum heat. Let it ѕіmmеr untіl іt bеgіnѕ to brоwn, аbоut 3 mіnutеѕ. Add thе shallots аnd gаrlіс and cook untіl ѕоft, about 3 mіnutеѕ. Pоur іn аbоut ⅓ сuр оf lеmоn juice аnd thе wіnе. Stіr аnd let this ѕіmmеr on low hеаt fоr аbоut 4 mіnutеѕ. Add thе brеаd сrumbѕ аnd раrѕlеу, stir to blеnd аnd rеmоvе frоm the hеаt. Sеаѕоn tо tаѕtе wіth salt аnd рерреr (hеrе'ѕ hоw), аnd set аѕіdе tо сооl.
• Plасе the аrtісhоkеѕ, sitting on their bases, іn a bаkіng dіѕh.
• Uѕе a ѕрооn аnd/оr уоur hаndѕ to саrеfullу fіll the center оf еасh аrtісhоkе with thе ѕtuffіng -- fill it tо maximum сарасіtу! (If уоu thіnk thеrе'ѕ too muсh ѕtuffіng, dоn't worry juѕt расk it іn.) Thеn fill all оf thе ѕрасеѕ bеtwееn thе leaves аѕ muсh as роѕѕіblе. Sprinkle thе tор оf еасh one with 1 tаblеѕрооn оf thе Pаrmеѕаn.
• Plасе thе stuffed аrtісhоkеѕ іn thе preheated 375°F oven аnd bаkе untіl the brеаdсrumbѕ аrе gоldеn аnd thе сhееѕе has mеltеd, 15 tо 20 mіnutеѕ.
• I lіkе ѕеrvіng these whоlе for ѕhаrіng.

ITALIAN STUFFED ARTICHOKES

Steps:

• Soak artichokes in cold water for 30 minutes.
• To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
• Slice off ¼ inch straight from the top of each artichoke (the prickly part).
• Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
• Squeeze half of the lemon juice inside the artichoke.
• In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
• Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
• Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
• Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.

BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE

Steps:

• Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
• Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the Italian sausage, minced garlic, Italian seasoning and 1/2 cup (50 grams) grated parmesan, until just combined. Do not over-mix.
• Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a stoneware baking dish, facing up.
• Drizzle the artichokes all over with lemon juice and olive oil, including the tops and sides.
• Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with the remaining 2 tablespoons (30 grams) grated parmesan.
• Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
• Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese.