Stuffed Baby 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.

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.

ITALIAN BABY STUFFED ARTICHOKES

Steps:

• Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.

BAKED STUFFED ARTICHOKES

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.

STUFFED BABY ARTICHOKES, IZMIR STYLE

Steps:

• Wash the rice in several changes of water; drain. Place in a small bowl and cover with very hot water. Set aside.
• In a large bowl, combine 6 cups cold water, the juice of 1 1/2 lemons, 1 teaspoon salt and the flour. Gently smack each artichoke on the edge of a hard surface to open up the leaves. Remove the tough outer leaves and cut off the spiky tips of the remaining ones. Cut off the stems so the artichokes will stand upright. Remove any hard surfaces around each base with a vegetable peeler. Spread open the inner leaves and use a melon baller to scoop out the choke in the center. Place the artichoke in the water mixture as you finish each one.
• Drain the rice and combine with the scallions, 2 tablespoons of the olive oil, the dill, 2 teaspoons of the sugar and salt and pepper to taste. Drain the artichokes and reserve 1/2 cup of the liquid. Spread open the artichoke leaves and stuff the cavity of each one with the filling.
• Place the onion in the center of a deep 9-inch nonreactive skillet with a tightly fitting lid or a round flameproof casserole with lid. Surround the onion with the artichokes, fava beans and carrots.
• In a small bowl, combine the remaining olive oil, the remaining sugar, the reserved 1/2 cup liquid and 2 tablespoons lemon juice and pour over the artichokes. Crumple and wet a 12-inch square piece of parchment paper and lay it directly over the artichokes.
• Top with an inverted, heatproof plate that just fits inside the pan. Place over medium-high heat and bring the liquid to a boil. Pour 1 cup of boiling water down the inside of the pan. Boil vigorously for 1 minute. Lower the heat, cover with a lid and cook slowly until the artichokes are very tender, about 40 minutes. Remove the pan from the heat and set aside, still covered, until the artichokes are completely cool, about 3 to 4 hours.
• Discard the onion. Using a slotted spoon, transfer the artichokes, favas and carrots to a shallow serving dish. Spoon some of the cooking juices over them, garnish with the dill and lemon wedges and serve.