STUFFED ARTICHOKES
Her grandfather's artichokes were the definition of Christmas for Rach when she was a little girl.
Provided by Rachael Ray
Number Of Ingredients 16
Steps:
- Fill a pot large enough to fit the artichokes with water
- Rub the trimmed artichokes with lemon halves then squeeze lemons into the water
- Add artichokes and bring to a boil
- Cook the artichokes until leaves are tender and you can just peel one away from base
- Cold-shock the artichokes and drain upside down
- Remove the center leaves and use a grapefruit spoon or a soup spoon to scrape out the choke from center
- Heat a large skillet over medium heat with EVOO
- Melt butter into oil and add anchovies, breaking them up until they melt away
- Add garlic and red and black pepper, stir a minute or so, then add breadcrumbs
- Let them absorb the oil and butter then toast until deep golden and fragrant
- Cool
- Preheat oven to 425°F
- Combine cheese and parsley and mint and mix in cooled breadcrumbs
- Add 1/8-inch chicken stock or water to a casserole dish
- Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center
- Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes
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
THE ULTIMATE STUFFED ARTICHOKE RECIPE
This Ultimate Stuffed Artichoke Recipe is packed with incredible, aromatic flavors and is out of this world. Serve it for a scrumptious vegetarian first or main course. And it's great for sharing too!*Serves about 6 as a starter, & 2 to 4 as a main course.
Provided by Valentina K. Wein
Categories Appetizer
Time 1h35m
Number Of Ingredients 10
Steps:
- Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
- Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
- Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
- Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf - it should come off fairly easily. Set them aside to cool.
- While the artichokes are steaming, preheat the oven to 375°F.
- Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
- Place the artichokes, sitting on their bases, in a baking dish.
- Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
- Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
- I like serving these whole for sharing.
Nutrition Facts : Calories 456 kcal, ServingSize 1 serving
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.
SHRIMP STUFFED ARTICHOKE
In New Orleans a stuffed artichoke is a tradition. Garlic, cheese, olive oil, and bread crumbs, all stuffed in and around the leaves make for some really good bites to eat with cocktails. Add shrimp, crab or crawfish to send it over the top! In this recipe the leaves are removed and then topped with the delicious stuffing.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
- Cover and cook on high for 7-9 minutes, or until tender.
- Drain and let cool.
- Remove and refrigerate leaves.
- Chop heart and tender center of stem; refrigerate if prepared ahead.
- Heat together olive oil and butter in a very large skillet.
- Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.
- Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
- Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
- Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
- Serve on pretty platter.
STUFFED ARTICHOKES WITH SHRIMP
Steps:
- Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
- Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
- To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
- Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
- To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.
More about "stuffed artichokes with shrimp food"
STUFFED ARTICHOKES RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, ItalianTotal Time 1 hrServings 4
ARTICHOKE BOTTOMS WITH SHRIMP, LEMON BUTTER, AND HERBED ...
From finecooking.com
4/5 (3)Estimated Reading Time 2 minsCategory First CourseCalories 340 per serving
SHRIMP-STUFFED ARTICHOKES à LA JULIA CHILD — THREE MANY COOKS
From threemanycooks.com
Servings 6Estimated Reading Time 2 mins
SHRIMP SALAD-STUFFED ARTICHOKES - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
Author Nancy MeeksEstimated Reading Time 1 min
SHRIMP-STUFFED ARTICHOKES WITH LEMON MAYONNAISE RECIPE ...
From eatsmarter.com
Servings 6Total Time 50 mins
SHRIMP STUFFED ARTICHOKES - THE FRANGLOSAXON COOKS
From franglosaxon.com
Cuisine Italian, CreoleCategory AppetizerServings 4Estimated Reading Time 3 mins
10 BEST STUFFED CHICKEN WITH SHRIMP RECIPES | YUMMLY
From yummly.com
SHRIMP & BACON STUFFED ARTICHOKES - KELLAN'S KITCHEN ...
From kellanskitchen.com
SHRIMP & ARTICHOKE STUFFED MUSHROOMS - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (1)Total Time 40 minsCategory AppetizerCalories 52 per serving
- Cut off and discard the very end – any “woody" part – of the mushroom stems. Finely mince the remaining lengths of stems.
- In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion. Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.
STUFFED ARTICHOKES WITH THAI SHRIMP SALAD - FOODIECRUSH
From foodiecrush.com
5/5 (1)Estimated Reading Time 7 mins
- Cut the stems off of the artichokes at the base of the globe. To trim the artichokes, use a serrated knife to cut off the top 1/3 of the artichoke leaves. Then, using kitchen scissors, cut off the sharp part of the leaves, about the top quarter of the leaf. Rub lemon juice on the cut part of the artichokes so they don't discolor.
- Fill a large stock pot with water and add the artichokes, mustard seed, peppercorns and kosher salt. Boil for about 35-45 minutes or until bottom stem can be pierced easily with a fork and the leaves pull easily from the artichoke. Depending on the size of your artichokes the cooking time will vary.
- While the artichokes are cooking, prepare the shrimp salad. Rinse the salad shrimps and pick through for any shells. Place in a medium size bowl and add the green onions and cilantro. Stir to combine. In a small bowl, combine the seasoned rice vinegar, vegetable oil, fish sauce, lime juice, sugar and crushed red pepper flakes and stir until sugar is dissolved. Pour over the shrimp, stir and refrigerate until the artichokes are done cooking.
- Once the artichokes are tender, use tongs to pull from the hot water and place upside down on a platter to drain. The leaves will have some of the mustard and peppercorn seeds stuck in between them, and that's okay.
RECIPE: SHRIMP STUFFED ARTICHOKES - RECIPELINK.COM
From recipelink.com
Category Main Dishes-Fish, ShellfishTitle RecipeFrom Betsy at Recipelink.com, 04-09-2003
CHEESY ITALIAN STUFFED ARTICHOKES WITH SHRIMP - JETT'S KITCHEN
From jettskitchen.com
Cuisine ItalianEstimated Reading Time 5 minsCategory Appetizer, Main CourseTotal Time 55 mins
SHRIMP-STUFFED ROASTED ARTICHOKE - FROM THE FAMILY TABLE
From fromthefamilytable.com
Estimated Reading Time 2 mins
SHRIMP AND ARTICHOKE STUFFED MUSHROOMS RECIPE | MUSHROOM ...
From pinterest.com
Estimated Reading Time 4 mins
SHRIMP STUFFED ARTICHOKES WITH INDIAN SPICES - SPICEROOTS
From spiceroots.com
Reviews 12Estimated Reading Time 3 minsServings 4Total Time 1 hr 15 mins
SHRIMP AND ARTICHOKE-STUFFED FISH | RECIPES WIKI | FANDOM
From recipes.fandom.com
IFOOD.TV
From ifood.tv
SHRIMP STUFFED ARTICHOKE RECIPES
From tfrecipes.com
STUFFED ARTICHOKES WITH SHRIMP | EMERILS.COM
From emerils.com
STUFFED ARTICHOKES - SAVEUR
From saveur.com
RIGAZZI'S ARTICHOKES ARE STUFFED, THEN FRIED | FOOD AND ...
From stltoday.com
RECIPE: ARTICHOKES STUFFED WITH SHRIMP - RECIPELINK.COM
From recipelink.com
ARTICHOKES STUFFED WITH SHRIMP ON BAKESPACE.COM
From bakespace.com
SHRIMP AND CRAB STUFFED ARTICHOKES – COCONUT & LIME
From coconutandlime.com
ASTRAY RECIPES: ARTICHOKE STUFFED WITH SHRIMP
From astray.com
JOHN BESH'S STUFFED ARTICHOKES WITH CRABMEAT AND SHRIMP ...
From louisiana.kitchenandculture.com
SHRIMP-STUFFED ARTICHOKES - FOODS AND DIET
From foodsanddiet.com
NEW ORLEANS RECIPES STUFFED SHRIMP, DIRTY RICE, REMOULADE ...
From chef-menus.com
ARTICHOKE STUFFED WITH SHRIMP - BIGOVEN.COM
From bigoven.com
ARTICHOKES AND SHRIMPS: THE TASTY MEAL VERY EASY TO PREPARE
From video.cookist.com
STUFFED ARTICHOKES WITH SHRIMP RECIPE
From crecipe.com
STUFFED ARTICHOKES WITH SHRIMP, AVOCADO AND TOMATO - NINO ...
From ninosalvaggio.com
STUFFED ARTICHOKES WITH SHRIMP RECIPES
From tfrecipes.com
STUFFED ARTICHOKES WITH SHRIMP – RECIPES NETWORK
From recipenet.org
BAKED STUFFED ARTICHOKES RECIPE - SHRIMP RECIPES
From shrimpfoodrecipes.blogspot.com
SHRIMP STUFFED ARTICHOKE - PLAIN.RECIPES
From plain.recipes
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