STUFFED ARTICHOKES
I think it's the little touches - making your own bread crumbs, for example - that give this recipe a homey (and also very elegant) touch. I like to use a tablespoon measure to scoop the hay out of the artichokes because it's easier to grip and it really helps to extract all of the innards from the artichoke.
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a bowl of cold water large enough to hold the 6 artichoke hearts. Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also slice about 2 to 3 inches off the top. In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches of the stem. Use a tablespoon to scoop out the "hay" or "choke" from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, parsley and fennel with the fontina and Parmesan. Stir to blend. Season with salt, to taste. Remove the artichokes from the water, pat dry and transfer them to a bowl. Reseason with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a flameproof baking dish. Don't be afraid to pack the stuffing into each artichoke. Arrange them close together in the dish so they steam a little and create moisture as they cook. Top the artichokes with any remaining stuffing. Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.
- After 45 minutes, remove the dish from the oven. Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife. The knife should pierce and remove without resistance. Remove the foil and put the dish under a broiler for 5 minutes. Remove the baking dish from the oven and allow to cool for a few minutes before serving. Cut each artichoke in half to reveal the stuffing, arrange on serving plates 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
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
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.
ITALIAN STUFFED ARTICHOKES
This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.
Provided by Andrea L.
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 437.9, Fat 20.7, SaturatedFat 3.5, Cholesterol 2.2, Sodium 556.5, Carbohydrate 53.4, Fiber 9.6, Sugar 4.7, Protein 12.6
BAKED STUFFED ARTICHOKES
Provided by Moira Hodgson
Categories dinner, appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 18 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 287 milligrams, Sugar 3 grams
STUFFED ARTICHOKES
Woman's World Magazine 5/2/00. Melted butter, minced garlic, toasted bread crumbs, mozzarella and Parmesan - this stuffing will turn you into an artichoke lover this spring for sure! It can be served as a first-course or a side dish. A must-have on our Easter table for as long as I can remember.
Provided by JackieOhNo
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
- Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
- Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
- Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
- Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
- With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.
Nutrition Facts : Calories 394.3, Fat 21.5, SaturatedFat 12.6, Cholesterol 58.3, Sodium 1036.9, Carbohydrate 35.8, Fiber 8.5, Sugar 3.5, Protein 17.8
CRAB-STUFFED ARTICHOKES
Looking for an impressive luncheon presentation? Rely on this delicious recipe for stuffed artichokes that Suzanne Strocsher's mother passed on to her in Bothell, Washington. "They're surprisingly easy to make," Suzanne promises.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with 2 tablespoons lemon juice. , Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until leaves near the center almost pull out easily. , Invert artichokes to drain. With a spoon, carefully scrape out the fuzzy center portion of artichokes and discard. , In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise, green pepper, onion, salt and remaining lemon juice. Gently spread artichoke leaves apart; fill with stuffing. , Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm water. Cover and bake at 350° for 20-25 minutes or until heated through and leaves near the outer edge pull out easily.
Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 1142mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
ARTICHOKE CRESCENT APPETIZERS
This colorful appetizer is sure to please guests at any affair. My family loves it served both warmed up and chilled. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes., Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. , Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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
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