HOW TO MAKE STUFFED ARTICHOKES RECIPES

ITALIAN STUFFED ARTICHOKES RECIPE: HOW TO MAKE IT

Italian Stuffed Artichokes Recipe: How to Make It image

“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

Total Time 01 hours 05 minutes

Prep Time 50 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 large artichokes
2 teaspoons lemon juice
2 cups soft Italian bread crumbs, toasted
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon grated lemon zest
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ITALIAN STUFFED ARTICHOKES - THE LEMON BOWL®

Italian Stuffed Artichokes - The Lemon Bowl® image

These Italian stuffed artichokes are made with simple, pantry ingredients and result in the most comforting, crowd-pleasing side dish.

Provided by Liz DellaCroce

Categories Side Dish

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 8

Ingredients

6 whole artichokes
2 cups Italian bread crumbs
1/2 cup parmesan cheese (grated)
1/4 cup parsley (minced)
4 cloves garlic (minced)
salt and pepper to taste
1/4 cup lemon juice
6 tablespoons extra virgin olive oil

Steps:

Soak artichokes in cold water for 30 minutes.
To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
Slice off ¼ inch straight from the top of each artichoke (the prickly part).
Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
Squeeze half of the lemon juice inside the artichoke.
In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.

Nutrition Facts : ServingSize 1 artichoke, Calories 401 kcal, CarbohydrateContent 45.4 g, ProteinContent 20.1 g, FatContent 18.4 g, SaturatedFatContent 3.9 g, CholesterolContent 13 mg, SodiumContent 1301 mg, FiberContent 10.2 g, SugarContent 2.9 g, UnsaturatedFatContent 14.5 g

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