STUFFED ARTICHOKES RECIPE | ALLRECIPES
A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 11.6 g, CholesterolContent 5.2 mg, FatContent 13.2 g, FiberContent 4.8 g, ProteinContent 4 g, SaturatedFatContent 2.8 g, SodiumContent 149.4 mg, SugarContent 0.6 g
STUFFED ARTICHOKES RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Total Time 1 hours 20 minutes
Cook Time 1 hours 20 minutes
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.
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ITALIAN STUFFED ARTICHOKES RECIPE: HOW TO MAKE IT
“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.
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Appetizers
Cuisine Europe, Italian
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Appetizers
Cuisine Europe, Italian
Calories per serving
- 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.
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