Stovetop Stuffed Artichokes Recipes

STUFFED ARTICHOKES

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 ARTICHOKE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
• Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
• Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.

CLASSIC STUFFED ARTICHOKES

Steps:

• 1. Prepare a large bowl or pan for artichoke soak. Put water and about 1 TB. lemon juice in bowl or pan. Set aside. It should be able to hold 4 artichokes. I use a LARGE salad bowl.
• 2. Cut off thick stems of artichoke so it can stand on its own (also cut off ragged bottom of stem). Trim hard outer layer of stem off and throw away. Chop your stem in fine pieces and put aside. Cut off top of artichoke and trim off the edges of the leaves (the prickly parts) with kitchen shears. With artichoke on plate, open artichoke up gently by sticking your thumbs in the middle of each layer and push out a bit. Do this gently as not to break the leaves. It will resemble a flower. After each artichoke is prepared, drop it in the lemon water so it won't brown.
• 3. Mix Bread crumbs, garlic, Parmesan cheese, artichoke stem pieces, parsley, salt and pepper in a large cake mixing bowl. Add oil (more or less what I posted) to mixture until the mixture starts to hold together a bit (like streusel topping) and ball up a little when you squeeze it. I do this part with clean hands to FEEL the consistency. When this is done - retrieve an artichoke from lemon water and shake excess water off before stuffing it.
• 4. Set one artichoke in bowl with bread crumb mixture and start stuffing the filling between each leaf, starting on the outside, working your way toward the middle. Stuff the meatiest leaves, the last ¼ towards the middle doesn't really need the stuffing. After all the artichokes are stuffed, you can put any extra stuffing on top to fill in the cracks and make it even. Place the artichokes in a very wide deep cooking pot. You want the artichokes to JUST fit in the pan, crowded (they hold up better this way) and able to cover with a pot lid. Fill skillet or pot with water 1 to 2 inches up the side of the artichoke. Drizzle tops of artichokes with good olive oil. Partially cover the pan with lid leaving ½ or 1 inch open to let some steam out and bring to boil, then turn heat down to low and simmer. The artichokes will take at least 1 hour to cook and up to 2 hours depending on the size of the artichokes. Keep a small pitcher of water close by to refill the water if it gets too low. If you don't, the water will steam out and burn the artichokes.
• 5. It will be ready when you are able to easily pull a leaf from the center out and the artichoke is very tender. I serve with melted butter and lemon slices or a mixture of:1/2 c. Sour Cream, 1 TB Horseradish, ½ teas. Lemon Pepper, and 1 TB. Lemon juice. Don't forget the HEART...it's the best part!

STUFFED ARTICHOKES

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.

STUFFED ARTICHOKES

Steps:

• 1. FIRST IN MED SIZE BOWL COMBINE BREAD CRUMBS, PARM CHEESES, GARLIC, PARSLEY, SnP, OLIVE OIL...SET ASIDE :)
• 2. NOW ITS TIME TO PREP ARTICHOKES...WITH A SERRATED KNIFE TRIM OFF TOPS OF ARTICHOKES ABOUT 1/2 AN INCH N SLICE BOTTOMS TO MAKE FLAT N SIT UP. RUB TOP WITH LEMON TO PREVENT BROWNN.
• 3. NOW PEEL OFF OUTER LEAVES N PULL OUT VERY INNER PIECE N PRESS DOWN ONTOP OF ARTICHOKE TO OPEN LEAVES A BIT :)
• 4. OKAY ITS TIME TO DO THE STUFFN...WITH A SPOON START TO FILL CENTER N WORK UR WAY TO OUTTER LEAVES...SEPERATE LEAVES N FILL IN WITH BREAD CRUMB MIXTURE...U WILL C UR ARTICHOKE DOUBLN IN SIZE MMMMM :)
• 5. PUT STUFFD ARTICHOKES INTO A DEEP LARGE PAN W/LID...B4 COVERN PAN. ADD A CUP OF WATER ...JUST TILL BOTTOM OF ARTICHOKES (a half an inch) R IN WATER. COVER PAN N SIMMER FOR 45 MINUTES....TAKE LARGE SLOTTED SPOON N REMOVE ARTICHOKES N ENJOY :)