Herb And Garlic Stuffed Artichokes Recipe 45 Food

STUFFED ARTICHOKES

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.

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

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!

STUFFED ARTICHOKES

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.

THE BEST STUFFED ARTICHOKES

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.

ARTICHOKES WITH HERB MAYONNAISE AND STUFFING

Steps:

• In large kettle, combine 6 quarts water with the oil, lemon slices, garlic, salt and pepper; bring to boiling.
• Meanwhile; trim stalks from base of artichokes; cut a 1-inch slice from top of each. Remove discolored leaves; snip off spike ends of leaves.
• Wash artichokes in cold water; drain. Tie twine around each, to hold leaves in place.
• Add to boiling water mixture. Reduce heat and simmer, covered, 45 minutes or until bases of artichokes feel soft.
• Drain well, and remove twine. Cool; then refrigerate until serving time. (If desired, fill with stuffing, or simply serve with herb mayonnaise for dipping.).
• Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons lemon juice and the oregano or tarragon; mix together well. Refrigerate, covered. Serve chilled as dip.
• Stuffing: In a large mixing bowl, combine bread cubes, parsley, parmesan cheese, garlic, olive oil, salt, pepper and lemon peel.
• Spread artichoke leaves apart, and spoon some of the stuffing mixture inside each one.

HERB AND GARLIC STUFFED ARTICHOKES RECIPE - (4/5)

Steps:

• Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke. Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves. Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

GARLIC AND HERB MARINATED ARTICHOKES

Steps:

• To make the marinade, whisk together the garlic, oil, herbs and lemon juice in a bowl then season with salt and cracked black pepper.
• Drain the artichokes and add to the bowl with the capsicum.
• Mix well to coat.
• Cover and marinade in the refrigerator overnight.
• These will keep in the refrigerator in an airtight container for a week.

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one.
• Trim the stems to about 1 inch, and remove the smaller leaves from around the base.
• Use scissors to remove any remaining leaf tips.
• Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke.
• Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat.
• Add the garlic, and saute for about 1 minute to flavor the butter.
• Arrange artichoke halves cut-side down in the skillet.
• Saute for about 5 or 10 minutes, or until lightly browned.
• Reduce heat to low, and pour in water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
• A fork should easily pierce the stem.