Italian Stuffed Artichokes Food

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!

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.

STUFFED ARTICHOKES

Steps:

• Cook's Note: Before starting this recipe be aware that there is a lot of waste involved in artichokes. It's ok. Just accept it and move on.
• Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water.
• Cut off the pointy tops of the artichokes. Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard.
• Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy "choke" in the center of the artichokes. When clean reserve them in the lemon water. Remove the tough outer skin on the stems and reserve them in the lemon water as well.
• In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that 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 standing up in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes. Add the lemon halves to the pan also. Drizzle generously with olive oil and season with salt.
• Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until the base of the artichokes are tender when poked with a fork.
• Serve hot or room temperature drizzled with generous amount of olive oil.

STUFFED ARTICHOKES WITH CAPERS AND PECORINO CHEESE

Steps:

• Preheat oven to 400°F. Heat 3 tablespoons oil in medium skillet over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 3 ingredients; stir 2 minutes. Transfer to bowl; cool. Stir in breadcrumbs, 1/4 cup cheese, and capers. Season stuffing with salt and pepper.
• Spoon 2 scant tablespoons bread stuffing into center of each prepared artichoke. Starting with bottom leaves of artichokes, gently pull each leaf outward from center and spoon in 1/2 to 1 teaspoon stuffing. Arrange artichokes in 13x9x2- inch glass baking dish. Drizzle with remaining 2 tablespoons oil; sprinkle with 1/4 cup cheese. Pour wine and broth into dish. Cover tightly with foil; bake until artichokes are tender when base is pierced with small sharp knife, about 1 hour. Spoon some cooking liquid over artichokes to moisten and serve.

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.

ITALIAN STUFFED ARTICHOKES

Steps:

• 1. Toast breadcrumbs. Add breadcrumbs to an unheated, nonstick pan. Turn heat to medium. Toast, stirring frequently when bread begins to color, for about 6-8 minutes or until lightly browned. Transfer to bowl to cool.
• 2. Clean artichokes. Cut off stems of artichokes. Trim bottoms of stems and peel off rough outer layer. Rub with a cut lemon. Peel off first and second bottom rows of artichoke leaves. Rub exposed area with a cut lemon. Trim top ½ inch of remaining leaves with a scissor. When you get close to center, use knife to cut off remaining tips straight across all at once.
• 3. Mix stuffing. Add cheese, garlic, parsley and lemon zest to bowl with cooled breadcrumbs, and stir to combine. Stir in 4 tablespoons of oil. Season with salt to taste.
• 4. Stuff artichokes. Using a small spoon, stuff each outer leaf of artichoke with filling. There is no need to stuff thin, inner leaves.
• 5. Steam artichokes. Add stuffed artichokes to a pot with high sides that they will fit into very snug. Season stems with salt and add to bottom of pot. Fill with 1 ½ inches of water. Season water with a few pinches of salt. Drizzle the top of the artichokes with remaining tablespoon of oil. Cover with lid and bring to a gentle boil. Reduce to a simmer and steam 50-60 minutes or until artichokes are tender and leaves pull off easily. Add additional water, as needed, to maintain 1 inch of water on the bottom of the pot.
• 6. Preheat oven and roast artichokes. After artichokes are cooking about 30 minutes, preheat oven to 450°F. When artichokes are cooked through, remove lid and place on center rack of oven. Roast for 8-12 minutes or until browned on top.
• 7. Serve. Transfer artichokes and stems to serving plates. Serve with lemon wedges if desired. Enjoy.

BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE

Steps:

• Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
• Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the Italian sausage, minced garlic, Italian seasoning and 1/2 cup (50 grams) grated parmesan, until just combined. Do not over-mix.
• Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a stoneware baking dish, facing up.
• Drizzle the artichokes all over with lemon juice and olive oil, including the tops and sides.
• Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with the remaining 2 tablespoons (30 grams) grated parmesan.
• Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
• Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese.

ITALIAN STUFFED ARTICHOKES

Steps:

• Soak artichokes in cold water for 30 minutes.
• To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
• Slice off ¼ inch straight from the top of each artichoke (the prickly part).
• Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
• Squeeze half of the lemon juice inside the artichoke.
• In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
• Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
• Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
• Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.

ITALIAN STUFFED ARTICHOKES

Steps:

• Prepare a bowl of fresh water with ½ lemon juice. Clean and trim artichokes. Remove tough outer leaves. If you have big artichokes like Green Globe, Lyon or Mammole remove the inner fuzzy choke. If you are using medium or small artichokes feel free to leave the choke as is.
• In a bowl mix all dry ingredients together: breadcrumbs, chopped garlic, chopped parsley and mint leaves (optional), cheese and salt. This will be the mixture for stuffing.
• Drizzle each artichoke with extra virgin olive oil mixed with a some lemon juice, making sure you reach between the leaves.Gently loosen the leaves one by one and generously fill in the space between the leaves and in the center with stuffing mixture.
• Arrange stuffed artichokes in a baking casserole half filled with water.If you like you can place them on a bed of lemon slices, this will also prevent artichoke bottom from burning.
• Place in a preheated to 350F oven for 20-30 minutes.

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!

SLOW COOKER STUFFED ARTICHOKES WITH TURKEY

Steps:

• Place a large skillet over medium-high heat. When the skillet is hot, add 1 teaspoon oil and swirl to coat. Add ground turkey, Italian seasoning, garlic powder, fennel seeds, salt, black pepper, and red pepper flakes.
• Using a spatula or large spoon, break the meat up into small pieces while stirring the spices into the meat.
• Cook 7-8 minutes or until the meat is cooked through and no longer pink, stirring occasionally. Transfer the meat to a medium bowl and set aside.
• Return the skillet to the stove over medium-high heat. Add the remaining 1 teaspoon of oil along with the bell peppers and onion. Cook 5 minutes, until the vegetables just start to soften, stirring occasionally. Add the garlic and cook 30 seconds or until the garlic is fragrant, stirring continuously.
• Transfer the vegetables to the bowl with the meat and allow them to cool 5 minutes before adding all of the mozzarella cheese and ¼ cup parmesan cheese. Use a wooden spoon or your hands to mix well.
• Prepare the artichokes: Trim the stems from the artichokes so that they sit flat and remove any loose or dry leaves from the base of the artichoke.
• Lay the artichoke on its side and with a large, sharp knife cut 1 - 1 ½ inch off of the top to reveal the smaller inner leaves. Use kitchen shears or scissors to snip off the sharp leaf tips.
• Spread the leaves apart so that you can reach into the center of the artichoke and pull out the small inner leaves and create a space for the filling.
• Using a spoon, scoop out the fuzzy choke and discard. Rub the cut surfaces of each artichoke with a lemon wedge to prevent oxidation and bitterness. Repeat with the remaining artichokes.
• Stuff the center of each artichoke (and the first few rows of leaves nearest the center if your artichokes are on the smaller side) with the meat-vegetable filling. It's okay if you can't get it all in there, any extra filling can be added to the slow cooker later.
• To the bottom of a 6-quart (or larger) slow cooker, add crushed tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
• Place the artichokes, filling side up, into the sauce in the slow cooker. Any remaining filling that didn't fit into the artichokes can be stirred into the tomato mixture or simply mounded on top of each artichoke.
• Top each artichoke with remaining Parmesan cheese (1 tablespoon each). Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours or until a leaf pulls out easily.
• Serve stuffed artichokes with sauce and optional pasta and/or toppings if desired.

ITALIAN BABY STUFFED ARTICHOKES

Steps:

• Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.

ITALIAN STUFFED ARTICHOKES

Steps:

• MAKE IT FAST On the Instant Pot, select Sauté, adjust heat to Medium/Normal and add oil. Add sausage, onions and Italian seasoning and cook, breaking up meat with a spatula, until no longer pink, about 4 minutes. Add bread crumbs and cook, stirring until fragrant, 1 minute. Pour mixture into a bowl and let cool for 10 minutes. Stir in cheese and basil and mix, breaking up any big pieces of sausage. Rinse out pot and return to appliance. Using a serrated knife, cut off top quarter of artichokes and trim stems off to within 1 inch of their base. Rub cut surfaces with lemon. Separate leaves to open up the artichokes and make it easier to stuff filling between leaves. Push stuffing down between the leaves, dividing evenly among artichokes. Place a trivet in the pot and add water. Cut up the lemon used to rub the artichokes and add to pot. Place artichokes on trivet, stem side down. Set release valve to seal, select Pressure and set to More/High; adjust time to 15 minutes. Meanwhile, blend red peppers and balsamic in a blender until smooth. Season with salt and pepper. On the Instant Pot, let pressure come down naturally for 10 minutes and then quick-release any remaining pressure. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. If the artichokes need more time, lock lid back on and cook on high pressure for 1 to 3 minutes more. Quick-release pressure. Using tongs, carefully transfer artichokes to serving plates and serve with red pepper sauce. MAKE IT SLOW Using the sauté function in a 4½- to 7-quart slow cooker (or in a skillet on medium), heat oil. Add sausage, onions and Italian seasoning and cook, breaking up meat with a spatula, until no longer pink, about 4 minutes. Add bread crumbs and cook, stirring frequently, until fragrant, 1 minute. Transfer to a bowl and let cool for 10 minutes. Stir in cheese and basil and mix, breaking up any big pieces of sausage. Rinse pot and return to appliance. Follow Step 2 of Make It Fast instructions to prepare artichokes. Pour water into slow cooker. Place artichokes directly in slow cooker, stem side down. Chop up lemon used for rubbing and add to slow cooker. Cover and cook on low for 6 to 7 hours. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. Follow Step 4 of "Make It Fast" instructions to make sauce. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

STUFFED ARTICHOKES

Steps:

• Preheat oven to 400f and set the rack to the middle level.
• Remove and shave the artichoke stem with a vegetable peeler. Trim the bottoms of the artichokes with a paring knife and cut off the top 1/3 of the artichoke. Using kitchen scissors trim any pointy leaves. Finally, scoop out the fuzzy interior of the artichoke heart but leave the bottom intact. After cutting each artichoke add immediately to a large pot of water with 2 tablespoons of lemon juice.
• Next, combine all of the seasoned breadcrumb ingredients. Taste test and add salt and pepper to taste. Make sure to use enough salt.
• Before stuffing the artichoke spread the leaves apart. You can even place them upside down and try to flatten them to spread the leaves out.
• Begin stuffing the middle of the artichokes, then work your way to the outside. Try to get a bit of the stuffing into each layer of leaves. Don't overpack the artichokes. It's best to Place each filled artichoke into a large baking dish. Also, place the cleaned stems into the dish.
• Place the sauce ingredients into the baking dish and stir together. If you have any extra seasoned breadcrumbs sprinkle them into the sauce (use only up to 3 tablespoons of extra breadcrumbs).
• Drizzle 1 tablespoon of extra virgin olive onto each artichoke and spoon a few tablespoons of sauce onto each artichoke to moisten the breadcrumbs. Cover the dish very tightly with foil and bake for 50 minutes.
• After 45 minutes remove the foil and continue to bake until tender (about 20-30 minutes longer). Test for doneness by pulling a leaf off. If it removes fairly easily the artichokes are finished cooking. If you like, you can broil the artichokes for the last 60-90 seconds to add more color to the breadcrumbs but watch very carefully!
• *Optional* - You should have enough sauce in the baking dish, but if you want more simply remove the artichokes and pour the sauce into a saucepot. Add 1 cup of water and 1 cup of wine and bring to a boil for 2-3 minutes. Season with salt, pepper, and lemon juice and once satisfied with the taste turn off the heat and whisk in another 2 tablespoons of butter.
• Serve the stuffed artichokes in a shallow bowl along with a ladle of the sauce. Spoon the sauce on top of the artichokes or dip the leaves right into it. Enjoy!