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
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
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!
LOBSTER ARTICHOKE DIP RECIPE - (3.4/5)
Provided by chuckwho
Number Of Ingredients 9
Steps:
- Place all the ingredients into a baking dish and mix. Bake in a 425 degree fahrenheit oven for 15 - 20 minutes. Serve warm!
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
STUFFED LOBSTER
Provided by Alton Brown
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Place lobsters in pan and chill in freezer for 15 to 20 minutes.
- Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.
- Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.
- Move claws to pan and roast for 4 minutes.
- Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
- Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.
- Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.
- *Smooth river rocks are available from your local landscape company
LOBSTER STUFFED ARTICHOKE
Make and share this Lobster Stuffed Artichoke recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Part 1: Cut off the top 1/2 inch of artichokes, trim the stem and snip the leaf tips.
- Combine the ingredients from part 1 in a large saucepan, add the artichokes and enough water to cover, weigh them down with a few plates.
- Bring to a boil and continue to boil until a knife can easily penetrate the stems.
- Drain and cool.
- Part 2: Combine the mayo and lemon juice, dill, shallots, white pepper, and mix well.
- Add the lobster or seafood combo and stir to coat.
- Take the cooled artichokes and cut in half length wise.
- Remove the"choke.
- "brush the artichoke on all sides with olive oil and place on a preheated grill or under the broiler.
- Cook until warmed through but don't burn!
- Remove and fill the cavity with the filling.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 259.1, Fat 2, SaturatedFat 0.5, Cholesterol 288.8, Sodium 2277.9, Carbohydrate 18.9, Fiber 8.8, Sugar 1.7, Protein 43.1
More about "lobster stuffed artichoke food"
BEST EVER HOT LOBSTER ARTICHOKE DIP - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 28Category Appetizers, DipsCuisine AmericanTotal Time 30 mins
LOBSTER STUFFED ARTICHOKES WITH CHARDONNAY BUTTER …
From dashofsavory.com
Estimated Reading Time 2 minsTotal Time 1 hr 30 mins
LOBSTER AND LEEK STUFFED ARTICHOKES RECIPE ON FOOD52
From food52.com
STUFFED ARTICHOKE RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
HERB-STUFFED ARTICHOKES | RICARDO
From ricardocuisine.com
STUFFED ARTICHOKES | PAULA DEEN
From pauladeen.com
STUFFED ARTICHOKE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
YOUR LOCAL FOOD DEALER ON TWITTER: "TODAYS DELIVERY: GARLIC BUTTER ...
From twitter.com
ARTICHOKE RECIPES - PBS FOOD ARCHIVE FOR
From pbs.org
ARTICHOKE-STUFFED PORK LOIN WITH LEMONY ROASTED ROOT VEGETABLES
From canadianliving.com
WHOLE STUFFED MAINE LOBSTER WITH HERBY ARTICHOKE PANCETTA BREAD …
From lobsterfrommaine.com
FOOD52 - FOOD COMMUNITY, RECIPES, KITCHEN & HOME PRODUCTS, AND …
From food52.com
LOBSTER ARTICHOKE DIP – ALL SPICED OUT
From allspicedout.com
CREAMY RED LOBSTER ARTICHOKE DIP COPYCAT RECIPE - THEFOODXP
From thefoodxp.com
BAKED STUFFED ARTICHOKES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LOBSTER CARPACCIO & STUFFED ARTICHOKES – DIMA AL SHARIF
From dimasharif.com
STARTERS AT RED LOBSTER | RED LOBSTER SEAFOOD RESTAURANTS
From redlobster.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love