TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
- Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
- To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
- To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
- Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
- Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
- Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
- In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
- Preheat the oven to 350 degrees F.
- Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
- Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
GENOVESE-STYLE ARTICHOKES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.
- Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
BAKED ARTICHOKES WITH GORGONZOLA AND HERBS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
- Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
- Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
ARTICHOKE GRATINATA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
STUFFED ARTICHOKES
Provided by Giada De Laurentiis
Categories side-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
- Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
- Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.
STUFFED ARTICHOKES - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." This makes a large number of servings and is great for parties.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Fill a large pot (a stock pot works well) with cold water; roll the 2 lemons on the counter with your palm to"loosen" juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves and the smashed garlic.
- Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base.
- Cut artichokes in quarters and remove the choke and small purple leaves.
- Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool.
- In a large bowl, combine the lemon juice, parsley, basil, mint, minced garlic, lemon peel, capers, cubed bread, and tomatoes, tossing to coat; season to taste with salt and pepper.
- Get two large serving platters and arrange the cooked and cooled artichokes cut-side-up.
- Place a spoonful of the tomato stuffing in the middle of each artichoke quarter, drizzle with olive oil, garnish with the parsley sprigs, and serve.
Nutrition Facts : Calories 157.8, Fat 5.1, SaturatedFat 0.8, Sodium 301.8, Carbohydrate 25.6, Fiber 7.8, Sugar 4.6, Protein 6.2
ARTICHOKE GRATIN - GIADA DE LAURENTIIS
Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.
Provided by DoubleAs Mom
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
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