Easy Stuffed Artichokes Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Add the breadcrumbs, parsley, garlic, anchovy, chile flakes and 1/2 teaspoon salt to a large bowl. Finely grate the zest of 1 lemon into the bowl. Squeeze the juice of the lemon in a small bowl with the oil, then drizzle the lemon juice mixture into the breadcrumb mixture and mix with a fork until well combined and the mixture resembles wet sand. Stir in the Parmesan and set aside until ready to use.
• Fill a large bowl with ice water. Squeeze in the juice of 1 lemon and drop in the lemon halves. Working with 1 artichoke at a time, cut off all but 1/2-inch of the stem. Use a serrated knife to slice about 1 inch off of the top. Use kitchen shears to trim the point off each leaf, removing 1/4 to 1/2 inch. Use your fingers to gently pull open the center leaves of the artichoke then use a spoon to scoop out and discard the fuzzy choke in the middle. (Note that removing the choke takes some effort and will make eating the final product much more enjoyable.) Submerge the cleaned artichoke in the lemon water to prevent browning and repeat with the remaining artichokes.
• Working with one artichoke at a time, remove from the water and use a clean kitchen towel to pat dry. Gently pull apart the leaves on each layer and stuff with the breadcrumbs over the bowl to avoid a mess, pressing lightly as you stuff (you will use about 2/3 cup stuffing per artichoke). Gently set the stuffed artichoke in a 9-by-9-inch casserole dish (do not use glass) or a large cast-iron skillet, standing it up on the flat stem if possible, or gently resting on the side if not. Note that you will want the artichokes to be snug in the dish to remain upright during baking. Repeat with the remaining artichokes and breadcrumbs.
• Pour the wine and 1/2 cup water into the bottom of the pan. Slice the remaining lemon into rounds and nestle them into the liquid. Tightly cover the dish with foil and bake until the artichokes leaves are tender and can be easily pulled off, 60 to 75 minutes. Remove the dish from the oven and increase the temperature to 500 degrees F.
• Remove the foil and return the dish to the oven. Bake until the breadcrumbs are golden brown and crisp, 5 to 8 minutes. Remove the artichokes from the dish with tongs and place onto a serving plate. Serve with the cooking liquid lemon slices.

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.

Steps:

• Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
• Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
• Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.

Steps:

• Remove any discolored leaves from artichokes; trim stems even with base. Cutting straight across, cut 1 inch from tops and discard tops. With kitchen scissors, cut tips off leaves. Rinse artichokes with cold water.
• Place steamer basket in 1/2 inch water in large saucepan or Dutch oven (water should not touch bottom of basket). Place artichokes in steamer basket. Squeeze lemon over artichokes and add lemon halves to basket. Cover tightly; heat to boiling. Reduce heat to low; steam about 30 minutes or until bottoms are tender when pierced with fork. Remove artichokes from basket; cool 15 minutes.
• Heat oven to 400°F. In small skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until tender. In small bowl, stir together onion mixture, butter, bread crumbs, cheese, oregano and basil until well blended.
• Remove center leaves and choke from each artichoke. Spoon filling into center of artichoke and a few of the side leaves. Place on cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes before serving.

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.

Steps:

• Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.