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.
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.
ARTICHOKE STUFFING
A versatile stuffing, you could easily switch the artichoke to cauliflower, spinach, or some other vegetable
Provided by Susiecat too
Categories Brown Rice
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- saute onions in olive oil until translucent.
- add garlic, saute 2-3 minutes more.
- in a large bowl, mix rice and bread cubes.
- add quartered artichoke hearts to bread/rice bowl and mix well.
- add onion saute mix to bread/rice bowl and toss.
- mix eggs well with broth, add to bread mixture and toss together well.
- add oregano and salt and pepper to taste.
- press mixture into greased 9 x 13 inch baking pan.
- bake 400F for one hour.
Nutrition Facts : Calories 166.3, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 339.6, Carbohydrate 23.3, Fiber 4.7, Sugar 2.1, Protein 5.7
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
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
SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE
Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Savory
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
- Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
- Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
- Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2
ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING
Categories Cheese Pork Vegetable Side Bake Thanksgiving Stuffing/Dressing Parmesan Sausage Artichoke Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
- Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
- Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake stuffing in dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
STUFFED ARTICHOKES
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes for a delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Zest one lemon; set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes; working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes.
- In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture.
- Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side.
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
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 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
ARTICHOKE-STUFFED BEEF TENDERLOIN
My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast. , Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 351 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 792mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
CHEESY ARTICHOKE STUFFING CASEROLE
Add a new casserole to your recipe collection with our Cheesy Artichoke Stuffing Casserole. With artichoke hearts, sliced mushrooms, eggs and cream cheese, this Cheesy Artichoke Stuffing Casserole is impossible to beat!
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Toss stuffing mix, artichokes and mushrooms in large bowl; set aside.
- Beat eggs, cream cheese spread, dressing and milk in large bowl with whisk until blended. Stir in cheddar. Pour over stuffing mixture; toss lightly. Let stand 5 min. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 35 to 40 min. or until center is set and edges are golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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