Baked Stuffed Artichokes Recipes

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STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 0

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.

STUFFED ARTICHOKES



Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

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, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g

BAKED STUFFED ARTICHOKES



Baked Stuffed Artichokes image

Provided by Moira Hodgson

Categories     dinner, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

8 artichokes
Juice of 2 large lemons
3/4 cup olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 cups fresh white bread crumbs
4 teaspoons red wine vinegar (preferably Balsamic)
1 tablespoon fresh mint leafs, chopped
3 tablespoons parsley leaves, chopped
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
  • Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
  • Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
  • Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 18 grams, Carbohydrate 27 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 287 milligrams, Sugar 3 grams

BAKED STUFFED ARTICHOKES



Baked Stuffed Artichokes image

Make and share this Baked Stuffed Artichokes recipe from Food.com.

Provided by Tina in Ohio

Categories     Low Protein

Yield 4 serving(s)

Number Of Ingredients 13

4 whole artichokes
2 tablespoons lemon juice, fresh
1 tablespoon salt
1 cup cracker crumb
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon oregano
1/4 teaspoon black pepper, freshly ground
2 tablespoons olive oil
1 cup water, boiling
1 teaspoon chicken bouillon
1/2 cup butter (real)
2 teaspoons lemon juice, fresh

Steps:

  • Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
  • Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
  • Drain artichokes upside-down on paper towels.
  • Preheat oven to 375 F.
  • In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
  • Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
  • Place in an 8 x 8 x 2-inch baking dish.
  • In a measuring cup combine water and bouillon; pour into bottom of baking dish.
  • Bake artichokes for 20 minutes or until heated through.
  • In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
  • Remove from heat; add lemon juice. Place artichokes on individual serving plates.
  • Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.

Nutrition Facts : Calories 596.2, Fat 48.5, SaturatedFat 18.1, Cholesterol 61, Sodium 2079.2, Carbohydrate 37.8, Fiber 7.8, Sugar 1.6, Protein 7.2

STUFFED ARTICHOKES



Stuffed Artichokes image

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 7

1 lemon, halved
6 whole artichokes
3/4 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 small garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

  • Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
  • In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
  • Serve each artichoke hot, on an individual plate.

BAKED STUFFED ARTICHOKES



Baked Stuffed Artichokes image

Provided by Florence Fabricant

Categories     dinner, appetizer, main course

Time 1h10m

Yield 4 main dish servings or 6 to 8 first-course servings

Number Of Ingredients 17

3 tablespoons olive oil
1 cup finely chopped onion
1 large clove garlic, minced
3 tablespoons pine nuts
1 1/2 pounds ground beef, lamb or veal
1 tablespoon minced fresh dill
1 teaspoon oregano
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1/4 cup sweet vermouth
3 tablespoons tomato paste
1/4 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
Pinch of nutmeg
4 large artichokes or 6 to 8 medium to small artichokes, cooked as in basic recipe and at room temperature

Steps:

  • Heat two tablespoons of the olive oil in a large skillet. Add the onion and saute until tender. Add the garlic and pine nuts and saute for another minute or so. Stir in the meat, breaking it up with a fork. Cook it, stirring until it has lost its redness.
  • Add the dill, oregano, cumin and salt and pepper to taste. Stir in the vermouth and tomato paste and cook for five minutes. Remove from heat, stir in three tablespoons of the cheese and set aside.
  • For the sauce, melt the butter in a heavy saucepan. Stir in the flour and cook for several minutes. Add the milk, stirring constantly with a whisk, and continue to cook over medium heat until the sauce is thick and smooth. Season with nutmeg and salt to taste.
  • Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Each artichoke should have a fairly large center cavity.
  • Preheat oven to 400 degrees. Brush the outside of the artichokes with the remaining olive oil and arrange them in an oiled baking dish. Spoon a little of the sauce into each artichoke and then fill each almost to the top with the meat mixture.
  • Spoon the rest of the sauce on to the top of each artichoke and sprinkle each with remaining cheese. Bake until the topping is lightly brown, about 45 minutes.

Nutrition Facts : @context http, Calories 867, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 62 grams, Fiber 11 grams, Protein 43 grams, SaturatedFat 23 grams, Sodium 1243 milligrams, Sugar 10 grams, TransFat 2 grams

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

ITALIAN STUFFED ARTICHOKES



Italian Stuffed Artichokes 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

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

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 :

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