Stuffed Artichokes With Italian Breadcrumbs 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 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.

STUFFED ARTICHOKES

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

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.

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 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 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.