Italian Baby Stuffed Artichokes Recipes

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ITALIAN STUFFED ARTICHOKES

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 10



Italian Stuffed Artichokes image

Steps:

  • Preheat oven to 375 degrees F.
  • Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
  • Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
  • Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
  • Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!

4 artichokes, washed and dried
Zest and juice of 2 lemons
2 cups pulverized butter crackers
1 cup grated Pecorino-Romano
1/4 cup olive oil, plus more for drizzling
1/4 cup chopped fresh parsley
1 tablespoon dried Italian seasoning
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
About 1 cup chicken stock

ITALIAN STUFFED ARTICHOKES

"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

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11



Italian Stuffed Artichokes image

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 :

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

ITALIAN STUFFED ARTICHOKES

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.

Provided by Andrea L.

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8



Italian Stuffed Artichokes image

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, Fat 20.7, SaturatedFat 3.5, Cholesterol 2.2, Sodium 556.5, Carbohydrate 53.4, Fiber 9.6, Sugar 4.7, Protein 12.6

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)

STUFFED BABY ARTICHOKES

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 8



Stuffed Baby Artichokes image

Steps:

  • Grate 1/2 teaspoon lemon zest and set aside. Quarter the lemon and squeeze the juice into a medium bowl of water; add the squeezed lemon quarters. One at a time, cut off the top one-quarter of each artichoke; pull off the tough outer leaves (there will be several layers). Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Halve the artichokes lengthwise and add to the lemon water.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat dry and place cut-side down in the skillet; add the lemon quarters. Add the 2 smashed garlic cloves and a generous pinch of salt. Cook until the artichokes soften slightly, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium low and cook until the artichokes are tender, 10 to 15 minutes. Uncover and remove from the heat.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and the grated garlic and cook, stirring constantly, about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
  • Transfer the artichokes cut-side up to a platter and season lightly with salt. Top with the breadcrumb mixture and drizzle lightly with olive oil. Serve warm or at room temperature.

1 lemon
8 baby artichokes (1 1/4 to 1 1/2 pounds)
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic (2 smashed, 1 grated)
Kosher salt
1/2 cup dry white wine
1/3 cup panko breadcrumbs
1 tablespoon chopped fresh parsley

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