CRAB CAKE-STUFFED ARTICHOKES
We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
- Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
- Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
- Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
- Within the last 5 minutes of cooking, preheat the oven to broil.
- Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.
BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING
Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
- Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15 minutes.
CRAB STUFFED ARTICHOKES
Steps:
- Lightly oil baking sheet with olive oil and place in the oven to preheat.
- Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
- In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
- Preheat oven to 400 degrees F.
- In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
- Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
- Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
- Serve immediately.
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
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
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.
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- 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 as tender as you like them, about 15 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.
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