STUFFED ARTICHOKE HEARTS
Provided by Sandra Lee
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pull out the center of the artichoke with your fingers to form a cup, and then slice a bit off the bottom to make a flat surface so the cups sit upright. Repeat with remaining artichokes. The artichoke centers can be used in a salad or omelet.
- In a large bowl, toss together the scallions, cabbage, and carrots. Add the dressing, taste, and adjust the seasoning with more salt and pepper, if necessary. Fill the artichoke cups with the slaw, garnish with sesame seeds, and serve.
STUFFED ARTICHOKE HEARTS
These Stuffed Artichoke Hearts take all the work out of actually stuffing an artichoke. Canned artichoke hearts are arranged in a dish and topped with a "stuffing" of breadcrumbs, parmesan cheese, and garlic.
Provided by Platings and Pairings
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts.
- Heat olive oil and butter in medium skillet over medium heat. Once butter has melted, add anchovies and garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter.
- Add breadcrumbs and toast over medium high heat until golden brown. Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper.
- Pour the bread crumb mixture over the artichoke hearts.
- Bake for 10 - 15 minutes. Serve warm.
Nutrition Facts : Calories 142 kcal, Carbohydrate 14 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STUFFED ARTICHOKE HEARTS
These are rich and so delicious. I dare anyone to eat just one!
Provided by Jacki_In_Simi
Categories Appetizers and Snacks Cheese
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
- Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
- Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
- Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g
BAKED STUFFED ARTICHOKE HEARTS
This recipe is essentially for stuffed artichokes, without the mess, in a bite size! A quick and easy side dish or appetizer, this recipe can be baked in the oven, or even put out on the grill (in an aluminum pan), and is great for company! As a plus, the goat cheese topping can be made ahead of time. Note: The serving size is for this recipe as a side dish.
Provided by Dwynnie
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Spray a 9 x 13 dish with cooking spray.
- Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together.
- Mix 1/4 cup breadcrumbs and parmesan cheese together.
- Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice.
- Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top.
- Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown).
- On the grill, use indirect medium heat to bake the dish.
Nutrition Facts : Calories 230.3, Fat 10.1, SaturatedFat 6.5, Cholesterol 25.4, Sodium 747.3, Carbohydrate 25.4, Fiber 8.5, Sugar 2.9, Protein 13.4
STUFFED ARTICHOKE HEARTS
An elegant appetizer that is so easy! This is a "fork and knife" type appetizer that makes a great first course for a sit-down dinner. This can be prepared in advance and refrigerated until ready to bake.
Provided by Ginny Sue
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- If necessary, slice off the bottom of each artichoke heart so that it sits upright.
- In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
- Stuff hearts with cream cheese mixture, mounding slightly on top.
- Roll stuffed hearts in melted butter and then in Parmesan cheese.
- Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.
Nutrition Facts : Calories 135.5, Fat 10.1, SaturatedFat 6.3, Cholesterol 29.4, Sodium 352, Carbohydrate 8.2, Fiber 3.6, Sugar 0.8, Protein 5.1
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 BABY ARTICHOKES
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Grate 1/2 teaspoon lemon zest and set aside. Quarter the lemon and squeeze the juice into a medium bowl of water; add the squeezed lemon quarters. One at a time, cut off the top one-quarter of each artichoke; pull off the tough outer leaves (there will be several layers). Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Halve the artichokes lengthwise and add to the lemon water.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat dry and place cut-side down in the skillet; add the lemon quarters. Add the 2 smashed garlic cloves and a generous pinch of salt. Cook until the artichokes soften slightly, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium low and cook until the artichokes are tender, 10 to 15 minutes. Uncover and remove from the heat.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and the grated garlic and cook, stirring constantly, about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
- Transfer the artichokes cut-side up to a platter and season lightly with salt. Top with the breadcrumb mixture and drizzle lightly with olive oil. Serve warm or 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
Provided by Emeril Lagasse
Categories appetizer
Time 1h15m
Yield 6 appetizer servings
Number Of Ingredients 13
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.
STUFFED ARTICHOKES
This is a really great appetizer. You can prepare the whole thing in advance, cover and refrigerate, until it's time to bake and serve.
Provided by Mirj2338
Categories Vegetable
Time 2h
Yield 24 stuffed artichokes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine all the ingredients except for the artichoke bottoms and the beef broth.
- Divide and mound the meat mixture on the artichoke bottoms, about 4 tablespoons each.
- In a well greased baking pan, place the filled artichokes, filled side up, in one layer.
- Pour the broth over the whole thing.
- Bake, lightly covered with foil, for 1 1/2 hours.
- Uncover and bake another 10-15 minutes, until browned.
- Serve hot.
Nutrition Facts : Calories 157.5, Fat 4.5, SaturatedFat 1.8, Cholesterol 40.1, Sodium 358.5, Carbohydrate 18.6, Fiber 9.1, Sugar 2.4, Protein 14.1
STUFFED ARTICHOKES
Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 7
Steps:
- Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
- In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
- Serve each artichoke hot, on an individual plate.
SHRIMP STUFFED ARTICHOKES
from Best of the Best California Cookbook, 2000, Quail Ridge Press. Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks
Provided by ngibsonn
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim artichokes.
- Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
- Turn them bottom up, place on paper towels and chill thoroughly.
- Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
- With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
- The artichoke should retain its shape with a hole in the center for the filling.
- Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
- Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
- Season with salt and pepper to taste, and additional lemon juice if necessary.
- Fill the artichokes with the mixture and serve.
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
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
I MAKE THESE DELICIOUS ARTICHOKES FOR ALMOST EVERY HOLIDAY....N WEN MY FAMILY ASKS FOR THEM...TAKES A BIT OF TIME TO PREPARE BUT THE END RESULT IS WORTH IT, THESE BABIES COME OUT HUGE SO U CAN ALWAYS CUT THEM IN HALF FOR EACH PERSON...EXPECT SAD MOANS ;) I USUALLY JUST EYEBALL AMOUNTS ...SO MY AMOUNTS POSTD R PURELY AN...
Provided by Lora DiGs
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. FIRST IN MED SIZE BOWL COMBINE BREAD CRUMBS, PARM CHEESES, GARLIC, PARSLEY, SnP, OLIVE OIL...SET ASIDE :)
- 2. NOW ITS TIME TO PREP ARTICHOKES...WITH A SERRATED KNIFE TRIM OFF TOPS OF ARTICHOKES ABOUT 1/2 AN INCH N SLICE BOTTOMS TO MAKE FLAT N SIT UP. RUB TOP WITH LEMON TO PREVENT BROWNN.
- 3. NOW PEEL OFF OUTER LEAVES N PULL OUT VERY INNER PIECE N PRESS DOWN ONTOP OF ARTICHOKE TO OPEN LEAVES A BIT :)
- 4. OKAY ITS TIME TO DO THE STUFFN...WITH A SPOON START TO FILL CENTER N WORK UR WAY TO OUTTER LEAVES...SEPERATE LEAVES N FILL IN WITH BREAD CRUMB MIXTURE...U WILL C UR ARTICHOKE DOUBLN IN SIZE MMMMM :)
- 5. PUT STUFFD ARTICHOKES INTO A DEEP LARGE PAN W/LID...B4 COVERN PAN. ADD A CUP OF WATER ...JUST TILL BOTTOM OF ARTICHOKES (a half an inch) R IN WATER. COVER PAN N SIMMER FOR 45 MINUTES....TAKE LARGE SLOTTED SPOON N REMOVE ARTICHOKES N ENJOY :)
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