STUFFED ARTICHOKES ITALIAN STYLE RECIPES

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ITALIAN STUFFED ARTICHOKES RECIPE - FOOD.COM



Italian Stuffed Artichokes Recipe - Food.com image

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.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 8

4 medium fresh artichokes
2 -3 cups Italian style breadcrumbs
2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons romano cheese
1 tablespoon dried parsley
1 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1 -2 tablespoon extra virgin olive oil (for drizzling)

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, FatContent 20.7, SaturatedFatContent 3.5, CholesterolContent 2.2, SodiumContent 556.5, CarbohydrateContent 53.4, FiberContent 9.6, SugarContent 4.7, ProteinContent 12.6

STUFFED ARTICHOKES RECIPE | KITCHN



Stuffed Artichokes Recipe | Kitchn image

Amp up your appetizer game with this classic Italian dish.

Provided by Perry Santanachote

Categories     Dinner    Appetizer

Total Time 6300S

Prep Time 900S

Cook Time 5400S

Yield 4

Number Of Ingredients 11

1 large lemon
2 large artichokes (10 to 12 ounces each)
2 large cloves garlic
2 cups panko breadcrumbs
3 ounces Parmesan cheese (about 1 1/2 firmly packed cups grated on a Microplane or 1 cup store-bought grated)
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
3/4 cup olive oil
2 teaspoons anchovy paste
1 bay leaf

Steps:

  • Finely grate the zest of 1 large lemon into a large bowl. Fill a large pot with enough water to submerge 2 large artichokes. (If you have a steamer pot, use the base of that one.) Cut the lemon in half, squeeze the juice into the water, and drop the juiced lemon halves into the water.
  • Slice the stems off of 2 large artichokes, peel them, and add to the lemon water. Slice off and discard 1 inch off the artichoke tops with a serrated knife. Use kitchen shears to snip off the thorny tips from the petals. Gently fan open the petals of each artichoke, working from the outside in until you reach the fuzzy chokes in the center. Scrape out the choke with a spoon and place the artichokes upside down in the lemon water to prevent them from darkening.
  • Mince 2 large garlic cloves and finely grate 3 ounces Parmesan cheese (about 1 1/2 packed cups) if needed. Add both to the lemon zest bowl. Add 2 cups panko breadcrumbs, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes. Stir until combined.
  • Pour 3/4 cup olive oil into a glass measuring cup and whisk in 2 teaspoons anchovy paste. Add the dressing to the breadcrumb mixture and mix well to combine.
  • Remove the artichokes from the water and shake off any excess water. Place right-side up on a work surface. Working with 1 artichoke at a time, stuff the breading into the center well and between every petal.
  • Add 1 bay leaf to the pot of lemon water and bring it to boil over meidum-high heat. Place the stuffed artichokes and stems in a steamer tray or basket and place in the pot, making sure the water does not touch the bottom of the tray. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes. To test, tug on a petal and if it doesn’t pull away easily, steam for 10 more minutes and try again.
  • Use tongs to transfer the artichokes to a platter. If you want some browning, place the stuffed artichokes on a baking sheet and broil in the oven until golden-brown, 2 to 3 minutes.

Nutrition Facts : SaturatedFatContent 9.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.3 g, SugarContent 2.3 g, ServingSize Serves 4, ProteinContent 13.5 g, FatContent 47.4 g, Calories 591 cal, SodiumContent 630.3 mg, FiberContent 5.1 g, CholesterolContent 0 mg

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