STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
STUFFED ARTICHOKE HEARTS
An elegant appetizer that is so easy! This is a "fork and knife" type appetizer that makes a great first course for a sit-down dinner. This can be prepared in advance and refrigerated until ready to bake.
Provided by Ginny Sue
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- If necessary, slice off the bottom of each artichoke heart so that it sits upright.
- In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
- Stuff hearts with cream cheese mixture, mounding slightly on top.
- Roll stuffed hearts in melted butter and then in Parmesan cheese.
- Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
Nutrition Facts : Calories 135.5, Fat 10.1, SaturatedFat 6.3, Cholesterol 29.4, Sodium 352, Carbohydrate 8.2, Fiber 3.6, Sugar 0.8, Protein 5.1
BAKED STUFFED ARTICHOKE HEARTS
This recipe is essentially for stuffed artichokes, without the mess, in a bite size! A quick and easy side dish or appetizer, this recipe can be baked in the oven, or even put out on the grill (in an aluminum pan), and is great for company! As a plus, the goat cheese topping can be made ahead of time. Note: The serving size is for this recipe as a side dish.
Provided by Dwynnie
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Spray a 9 x 13 dish with cooking spray.
- Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together.
- Mix 1/4 cup breadcrumbs and parmesan cheese together.
- Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice.
- Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top.
- Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown).
- On the grill, use indirect medium heat to bake the dish.
Nutrition Facts : Calories 230.3, Fat 10.1, SaturatedFat 6.5, Cholesterol 25.4, Sodium 747.3, Carbohydrate 25.4, Fiber 8.5, Sugar 2.9, Protein 13.4
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
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.
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
BAKED STUFFED ARTICHOKES
Make and share this Baked Stuffed Artichokes recipe from Food.com.
Provided by Tina in Ohio
Categories Low Protein
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
- Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
- Drain artichokes upside-down on paper towels.
- Preheat oven to 375 F.
- In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
- Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
- Place in an 8 x 8 x 2-inch baking dish.
- In a measuring cup combine water and bouillon; pour into bottom of baking dish.
- Bake artichokes for 20 minutes or until heated through.
- In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
- Remove from heat; add lemon juice. Place artichokes on individual serving plates.
- Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.
Nutrition Facts : Calories 596.2, Fat 48.5, SaturatedFat 18.1, Cholesterol 61, Sodium 2079.2, Carbohydrate 37.8, Fiber 7.8, Sugar 1.6, Protein 7.2
ROSE'S BAKED ARTICHOKE HEARTS
If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!
Provided by ninja
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
- Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
- Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
- Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.
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
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
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