Ranch Stuffed Artichokes Recipes

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.

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!

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:

• 1. Prepare a large bowl or pan for artichoke soak. Put water and about 1 TB. lemon juice in bowl or pan. Set aside. It should be able to hold 4 artichokes. I use a LARGE salad bowl.
• 2. Cut off thick stems of artichoke so it can stand on its own (also cut off ragged bottom of stem). Trim hard outer layer of stem off and throw away. Chop your stem in fine pieces and put aside. Cut off top of artichoke and trim off the edges of the leaves (the prickly parts) with kitchen shears. With artichoke on plate, open artichoke up gently by sticking your thumbs in the middle of each layer and push out a bit. Do this gently as not to break the leaves. It will resemble a flower. After each artichoke is prepared, drop it in the lemon water so it won't brown.
• 3. Mix Bread crumbs, garlic, Parmesan cheese, artichoke stem pieces, parsley, salt and pepper in a large cake mixing bowl. Add oil (more or less what I posted) to mixture until the mixture starts to hold together a bit (like streusel topping) and ball up a little when you squeeze it. I do this part with clean hands to FEEL the consistency. When this is done - retrieve an artichoke from lemon water and shake excess water off before stuffing it.
• 4. Set one artichoke in bowl with bread crumb mixture and start stuffing the filling between each leaf, starting on the outside, working your way toward the middle. Stuff the meatiest leaves, the last ¼ towards the middle doesn't really need the stuffing. After all the artichokes are stuffed, you can put any extra stuffing on top to fill in the cracks and make it even. Place the artichokes in a very wide deep cooking pot. You want the artichokes to JUST fit in the pan, crowded (they hold up better this way) and able to cover with a pot lid. Fill skillet or pot with water 1 to 2 inches up the side of the artichoke. Drizzle tops of artichokes with good olive oil. Partially cover the pan with lid leaving ½ or 1 inch open to let some steam out and bring to boil, then turn heat down to low and simmer. The artichokes will take at least 1 hour to cook and up to 2 hours depending on the size of the artichokes. Keep a small pitcher of water close by to refill the water if it gets too low. If you don't, the water will steam out and burn the artichokes.
• 5. It will be ready when you are able to easily pull a leaf from the center out and the artichoke is very tender. I serve with melted butter and lemon slices or a mixture of:1/2 c. Sour Cream, 1 TB Horseradish, ½ teas. Lemon Pepper, and 1 TB. Lemon juice. Don't forget the HEART...it's the best part!

Steps:

• Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps.

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.

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:

• 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.