STUFFED ARTICHOKES
Steps:
- Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.
- Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.
- Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.
ITALIAN STUFFED ARTICHOKES
This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.
Provided by Andrea L.
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 437.9, Fat 20.7, SaturatedFat 3.5, Cholesterol 2.2, Sodium 556.5, Carbohydrate 53.4, Fiber 9.6, Sugar 4.7, Protein 12.6
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.
STUFFED ARTICHOKES
A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 1h25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g
ITALIAN STUFFED ARTICHOKES
"I can remember Mom making this special treat at Easter, Thanksgiving and Christmas," writes Emma Magielda from Amsterdam, New York. "We looked forward to it all year!" TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
RICE STUFFED ARTICHOKES WITH LEMON SAUCE
I adapted another stuffed artichoke (one that uses bread crumbs) by Giada De Laurentiis to make this recipe. Although there is an alternate microwave method included in this adopted recipe, I recommend using Giada's stovetop method.
Provided by Julesong
Categories Microwave
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Fill a large pot (a stock pot works well) with cold water; roll the lemon on the counter with your palm to "loosen" juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves.
- Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base.
- Cut artichokes in quarters and remove the choke and small purple leaves.
- Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool.
- (Microwave method: cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing.)
- In a skillet over medium heat, melt the butter; saute the green onion and carrot for 5 to 7 minutes, until vegetables begin to brown.
- Stir in the ground sage, coating the vegetables well.
- Add the cooked rice and stir well, and saute for an additional 5 minutes; remove from heat.
- Preheat oven to 350 degrees F.
- Place artichoke quarters in a lightly buttered baking dish.
- Spoon rice stuffing onto each artichoke, sprinkle with Parmesan cheese.
- Bake at 350 degrees F for 10 minutes, until the Parmesan browns a little.
- Meanwhile, prepare the sauce: in a saucepan stir together the chicken broth, 2 teaspoons lemon juice, cornstarch, and white pepper. Heat over medium temperature for about 5 minutes or until thickened and bubbly.
- In another bowl, whisk HALF of the hot sauce mixture into the egg yolk, combine well; then return the yolk mixture into the remaining sauce mixture and simmer for about 2 to 3 minutes to desired consistency. Check sauce for any possibly needed additional salt and pepper.
- Transfer stuffed artichokes to a warm serving platter.
- Pour sauce around the artichokes.
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BEST ITALIAN STUFFED ARTICHOKES - HEALTHY WORLD CUISINE
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4.7/5 (3)Total Time 1 hrCategory Appetizers/ Snacks, SidesCalories 210 per serving
- Make the stuffing: In a medium bowl combine toasted bread crumbs, Sicilian spice blend, fresh minced garlic, extra virgin olive oil, parmesan cheese, minced parsley and salt and pepper to taste. (You can also use the pre-mixed Italian toasted bread crumbs and skip the Sicilian Spice Blend) Set Aside.
- Wash the artichokes. Cut the stem off the bottom of your artichokes so that it will sit level on the table. Set stems aside. Rub the bottom of your artichoke with the halved lemon and sprinkle on the lemon juice to prevent oxidation.
- Remove the bottom 2-3 rows of artichoke leaves with your hands. They should snap of easily. Next use a sharp pair of culinary scissors and trim off the pointed edge of the leaves (about ¼ inch). The purpose is that this can be picky when you eat it, so you want to remove them. Rub lemon all over artichokes to prevent oxidation.
- Then set your artichoke on its side and use a sharp knife to trim off the top leaves about 1 inch off the top. Leave the choke inside. Do not remove. Peel the artichoke stems. Rub lemon all over artichokes and stems to prevent oxidation.
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