ITALIAN BREADCRUMB ARTICHOKES
It took several generations to get this just so. To eliminate much of the work use a food processor, finely processing the cheese and vegetables 'separately' in this order, scraping bowl after each: cheese, garlic, parsley, green onions, celery, then bell pepper. The completed artichoke can be tightly wrapped and frozen uncooked. MY PHOTO IS UNCOOKED.
Provided by gailanng
Categories Onions
Time 2h
Yield 6 artichokes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the artichokes and allow to dry upside down to drain.
- Once dry, cut the stems so the artichoke will stand upright.
- Remove the tough outer leaves at the base and cut about 1" straight off the top.
- With kitchen shears, snip off the point of each outer leaf.
- Slightly open the center and outer leaves, preparing for stuffing.
- In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
- Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
- Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
- Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
- Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
- Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
- After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
- Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
- Carefully remove artichoke from pot.
- Let cool slightly.
Nutrition Facts : Calories 1176.9, Fat 50, SaturatedFat 27.9, Cholesterol 134.4, Sodium 4459, Carbohydrate 103.8, Fiber 14.6, Sugar 10.8, Protein 80
BAKED ARTICHOKES WITH BREADCRUMBS
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
- Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
- Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
- Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.
Nutrition Facts : Calories 119 g, Fat 8 g
ARTICHOKES WITH NDUJA BREADCRUMB TOPPING
Adding nduja to the crumb topping creates a unique spicy flavor to every bite.
Provided by Deborah Mele
Categories Vegetables - Artichokes
Time 45m
Number Of Ingredients 11
Steps:
- Place the artichokes in a pot and cover with water.
- Slice the lemon in half and add to the pot.
- Cook the artichokes over medium heat until just knife tender, about 10 to 15 minutes.
- Drain.
- Mix together the vinaigrette ingredients in a bowl, add the artichokes, and toss to coat.
- Arrange the chokes on a platter.
- In a frying pan, heat the olive oil over medium heat.
- Add the garlic and cook just until fragrant, about 1 minute.
- Add the breadcrumbs, nduja, and parsley, and cook, stirring continuously until the crumbs begin to crisp and are evenly mixed with the nduja, about 7 to 8 minutes.
- Season with salt and pepper, then sprinkle the crumbs over the artichokes.
Nutrition Facts : Calories 475 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 23 grams fat, Fiber 16 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 halves, Sodium 584 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
BAKED FISH WITH ARTICHOKE CRUMB TOPPING
Make and share this Baked Fish With Artichoke Crumb Topping recipe from Food.com.
Provided by Chef Bobby Hill
Categories Savory
Time 35m
Yield 4 fish filets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Place butter in a medium, microwave-safe dish and microwave on high until melted, about 1 minute.
- Grate zest from lemon; add to butter bowl.
- Drain and finely chop artichoke hearts; stir into butter.
- Finely crush stuffing mix with your hands as you add it to the butter bowl.
- Lightly coat a baking sheet with olive oil. Place fish on pan.
- Spoon crumb topping onto fish. Bake until fish is flaky (13 to 15 minutes for the frozen, boxed fillets).
ARTICHOKE BREAD
French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
Provided by cmccreight
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
- Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
- Bake in preheated oven until topping is hot and bubbling, about 20 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g
BAKED ARTICHOKE SIDE WITH CRUMB TOPPING
A quick and easy side for when artichokes are not in season. The crumb topping of nuts, cheese and Italian seasonings gives these artichokes a whole new twist.
Provided by Debbwl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Coat 9 inch glass pie plate with cooking spray.
- Drain and rinse artichoke hearts, then pat dry with paper towels. Place artichokes in pie plate.
- In a small bowl mix remaining ingredients.
- Sprinkle the mixture over the artichokes. Bake for 15 to 20 minutes till hot and lightly golden.
Nutrition Facts : Calories 234.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 3.3, Sodium 272.1, Carbohydrate 26.8, Fiber 12, Sugar 2.6, Protein 9.9
NONNA'S ARTICHOKES
This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks
Time 1h25m
Yield 2
Number Of Ingredients 10
Steps:
- Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
- Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
- Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
- Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.
Nutrition Facts : Calories 805 calories, Carbohydrate 66.1 g, Cholesterol 30.9 mg, Fat 31.6 g, Fiber 10.9 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 2548.8 mg, Sugar 6.3 g
ORECCHIETTE WITH 'NDUJA, SHRIMP AND TOMATOES
'Nduja, a chile-spiked, cured pork sausage, lends bold flavor and heat to this arrabiata-style sauce. If you can't find 'nduja at your local supermarket, feel free to swap in your favorite fresh chorizo or pork sausage and a flurry of red-pepper flakes. Be sure to pick a pasta that can hold this hefty sauce. The deep pockets in orecchiette will do nicely, capturing flavor in every bite. The trick here is to allow the pasta to finish cooking right in the garlicky sauce, which is thickened by the starchy pasta cooking water. A topping of lemony bread crumbs adds texture and brightness.
Provided by Yewande Komolafe
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high. Cook the pasta, reserving 1 1/2 cups pasta cooking water and draining the pasta about 2 minutes before al dente.
- In the bowl of a food processor fitted with a blade attachment, pulse the torn bread until coarsely chopped. Skip this step if you are using panko.
- In a large skillet, heat 2 tablespoons oil over medium. Add the bread crumbs, and toast until golden-brown, about 3 minutes. Transfer to a bowl to cool. Add the lemon zest and parsley, season with salt and toss to coat.
- Using a paper towel, wipe out the skillet and heat the remaining 3 tablespoons oil over medium heat. Cook the shallots until softened, about 1 minute. Add the garlic and cook until fragrant and golden-brown around the edges, about 2 minutes.
- Crumble in the 'nduja and cook, using a spatula to break it up into smaller pieces, until the oil is bright red from the chiles in the pork, about 3 minutes.
- Add the tomatoes and their juices, tearing the tomatoes into smaller chunks with your hands as you add them to the skillet. Reduce the heat to medium low and simmer the sauce, scraping the bottom of the pan occasionally, until slightly reduced, about 6 minutes.
- Stir in the shrimp, broccoli rabe, pasta and 1/2 cup of the reserved pasta cooking water. Cook, stirring occasionally, until the pasta is al dente, about 3 minutes, adding more pasta cooking water as needed.
- Stir in the lemon juice and season to taste with salt. Top the pasta with the seasoned bread crumbs and a pinch of red-pepper flakes, if using.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 22 grams, Carbohydrate 81 grams, Fat 31 grams, Fiber 7 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1123 milligrams, Sugar 8 grams, TransFat 0 grams
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