Slow Cooker Stuffed Artichokes Recipe 385 Recipes

ITALIAN STUFFED ARTICHOKES

Steps:

• Soak artichokes in cold water for 30 minutes.
• To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
• Slice off ¼ inch straight from the top of each artichoke (the prickly part).
• Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
• Squeeze half of the lemon juice inside the artichoke.
• In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
• Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
• Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
• Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.

SLOW-COOKER STUFFED ARTICHOKES

Steps:

• Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture.
• Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the leaves are tender.

SLOW COOKER STUFFED ARTICHOKES RECIPE - (3.8/5)

Steps:

• 1. Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture until. 2. Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the leaves are tender.

SLOW COOKER STUFFED ARTICHOKES

Steps:

• 1. Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture until. 2. Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the leaves are tender.

THE BEST STUFFED ARTICHOKES

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.