Ina Garten Stuffed Artichoke Food

STEAMED ARTICHOKES

Steps:

• Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

STUFFED ARTICHOKES

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.

STUFFED ARTICHOKES

Steps:

• Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and with a very sharp knife slice about 1-inch off the top of the artichoke.
• To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain as they cool.
• To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan.
• When the artichokes are cool enough to handle turn them right side up and gently pull open the leaves from the center of each one. Pull out the thin leaves from the very center and then scrape out the fibrous choke with a teaspoon.
• Spoon some of the filling into the center cavity of each artichoke, then spoon a bit more here and there between the leaves. Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more olive oil can be drizzled over the artichokes just before serving.
• Serve these at room temperature or chilled, and don't hold them longer than 3 or 4 hours.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

STUFFED ARTICHOKES

Steps:

• Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
• Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
• Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
• In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
• Stuff the artichokes with the paste.
• Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
• Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
• Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
• Serve hot or cold drizzled with olive oil.
• May - Why We Love: Artichokes

STUFFED ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
• Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.
• Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.
• Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.
• To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.
• Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.
• Drain the artichokes upside down in a colander.
• When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart. Gently pull the leaves outward from the center until the leaves open slightly.
• Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.
• Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.
• Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.
• Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. Serve with additional lemon wedges.

CRAB ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°.
• In a large bowl, combine cream cheese, Monterey Jack, Parmesan, artichoke hearts, garlic, crab, green onions and Worcestershire sauce. Season with salt and pepper and stir until fully combined.
• Stuff mushrooms with mixture and transfer to a small baking sheet.
• Bake until mushrooms are cooked and mixture is warmed through, 25 minutes. Broil if desired.
• Garnish with parsley and serve.

ITALIAN STUFFED ARTICHOKES

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!