Italian Breadcrumb Artichokes Food

STUFFED ARTICHOKES WITH ITALIAN BREADCRUMBS

Steps:

• To prepare the artichokes, cut about an inch off the top. Then with kitchen shears snip off the points of each leaf. Cut the stem off so the artichoke can stand on its own. Fill a large bowl with room temperature water, squeeze in the lemon juice and toss the lemons into the bowl. Add the artichokes and submerge them in the water and soak while you prepare your stuffing mixture.
• In a separate bowl, combine the breadcrumbs, cheese, garlic, parsley, salt, and pepper.
• Take the artichokes out of the water bath and pat them dry.
• Stuff each leaf with a spoonful of the breadcrumb mixture, and drizzle each artichoke with olive oil.
• Place the artichokes inside and fill the pot with about 1 inch of water. Cover and simmer for about 30 - 40 minutes. Every 5 - 10 minutes check the level of the water adding in more as needed. You do not want too much water or the breadcrumbs will be too soggy. And you do not want too little water or the artichokes could burn.
• The artichokes will be done when you can easily remove a leaf and its meat is very tender.

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!

ITALIAN STUFFED ARTICHOKES

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!

ITALIAN BREADCRUMB ARTICHOKES

Steps:

• Wash the artichokes and allow to dry upside down to drain.
• Once dry, cut the stems so the artichoke will stand upright.
• Remove the tough outer leaves at the base and cut about 1" straight off the top.
• With kitchen shears, snip off the point of each outer leaf.
• Slightly open the center and outer leaves, preparing for stuffing.
• In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
• Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
• Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
• Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
• Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
• Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
• After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
• Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
• Carefully remove artichoke from pot.
• Let cool slightly.

ITALIAN STUFFED ARTICHOKES

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.