Best 4 Herb And Garlic Stuffed Artichokes Recipes

Herb and garlic stuffed artichokes are a delectable dish that combines the unique flavors of herbs, garlic, and artichokes to create a tantalizing culinary experience. Whether you're a seasoned cook or just starting to explore the world of cooking, this article will guide you through the process of preparing this mouthwatering dish. From selecting the right artichokes to creating a flavorful stuffing, we'll provide you with all the necessary steps to create a herb and garlic stuffed artichoke dish that will impress your family and friends. So, let's embark on this culinary journey and discover the secrets of cooking this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

HERB AND GARLIC STUFFED ARTICHOKES

Herb and garlic stuffed artichokes image

Preparing stuffed artichokes takes some time, but this seemingly slow process does however come with a most delicious reward that's well worth the wait. You boil the artichokes before stuffing them, and then bake them in the oven. When buying whole fresh artichokes, choose ones that are large and feel heavy; lighter ones are older. Make sure the leaves are intact and tightly closed, and they should be light green or purple and green. If you're not going to cook them immediately, you can store whole artichokes in the refrigerator for up to three days. Remove any shriveled leaves each day and trim the stem.

Categories Appetizers,Dinner

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 medium Uncooked artichoke(s) stems and sharp leaf tips trimmed
1 medium Lemon(s) sliced
1 medium Uncooked onion(s) minced
4 medium clove(s) Garlic clove(s) minced
1 tsp Olive oil
6 Tbsp Fresh lemon juice about 2 lemons
1 cup(s) Dried plain breadcrumbs
0.25 cup(s) Fresh thyme minced
0.25 cup(s) Chives fresh, minced, or 1/2 cup total of any fresh minced herbs
2 cup(s) Fat free chicken broth
0.125 tsp Table salt or to taste
0.125 tsp Black pepper or to taste

Steps:

Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke.
Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves.
Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

Nutrition Facts : Calories 81 kcal

HERB AND GARLIC STUFFED ARTICHOKES RECIPE - (4/5)

Herb and Garlic Stuffed Artichokes Recipe - (4/5) image

Provided by recepti

Number Of Ingredients 12

Ingredients

4 medium artichoke(s), stems and sharp leaf tips trimmed
1 medium lemon(s), sliced
1 medium onion(s), minced
4 clove(s) (medium) garlic clove(s), minced
1 tsp olive oil
6 Tbsp fresh lemon juice, about 2 lemons
1 cup(s) dried bread crumbs
1/4 cup(s) thyme, fresh, minced
1/4 cup(s) chives, fresh, minced, or 1/2 cup total of any fresh minced herbs
2 cup(s) fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Steps:

Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke. Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves. Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

HERB-AND-GARLIC STUFFED ARTICHOKES

Herb-and-Garlic Stuffed Artichokes image

Though preparing artichokes is a mystery to many, our stuffed version walks you through the recipe step-by-step. You'll love the garlic-infused flavour that results!

Categories Lunch

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 medium Uncooked artichoke(s) stems and sharp leaf tips trimmed
1 medium Lemon(s) sliced
1 medium Uncooked onion(s) minced
4 clove(s), large Garlic clove(s) minced
1 tsp(s) Olive oil
6 tbsp(s) Fresh lemon juice about 2 lemons
1 cup(s) Dried plain breadcrumbs
0.25 cup(s) Fresh thyme minced
2 cup(s) Fat free chicken broth
0.125 tsp(s) Table salt or to taste
0.25 cup(s) Chives fresh, minced, or 1/2 cup total of any fresh minced herbs
0.125 pinch Black pepper or to taste

Steps:

Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke.
Preheat oven to 375 ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves.
Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly.
Yields 1 stuffed artichoke per serving.

Nutrition Facts : Calories 80 kcal

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise

Provided by Alix Traeger

Categories Appetizers

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 artichokes
1 lemon, juiced
salt, to taste
¼ cup butter
3 tablespoons garlic
1 lemon, juiced
2 cups bread crumbs
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh parsley
grated parmesan cheese, for topping
mayonnaise, or butter, for dipping

Steps:

Preheat the oven to 350°F (180°C).
Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
Squeeze the juice of one small lemon on top.
In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
Bake for 15-20 minutes or until golden brown.
Serve with dipping sauce of choice.
Enjoy!

Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams

Tips:

Choose the Right Artichokes: Select medium-sized artichokes with compact leaves that are not too tightly closed. Avoid any with brown spots or blemishes.
Trim the Artichokes Properly: Remove the tough outer leaves and cut the top 1/4 of the artichoke, exposing the fuzzy choke. Use a spoon to scoop out the choke completely.
Prepare the Stuffing Mixture: For a flavorful stuffing, combine breadcrumbs, Parmesan cheese, herbs, garlic, and lemon zest. You can also add cooked meats, vegetables, or nuts for extra texture and flavor.
Stuff the Artichokes Generously: Open up the artichoke leaves and spoon the stuffing mixture into the center, pressing it down firmly. Make sure to fill each artichoke generously.
Use a Steaming Method: Steaming is the best way to cook stuffed artichokes as it helps retain their shape and flavor. Place the artichokes in a steamer basket over boiling water and steam for 30-45 minutes, or until the leaves are tender and the artichoke hearts are cooked through.
Add Extra Flavor: For a richer taste, drizzle the artichokes with melted butter, olive oil, or a flavorful vinaigrette before serving.

Conclusion:

Herb and Garlic Stuffed Artichokes are a delightful and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. With their tender leaves, flavorful stuffing, and tantalizing aroma, they are sure to impress your guests. Whether you choose to steam, boil, or bake them, these stuffed artichokes are a culinary delight that will leave you craving for more. So next time you're looking for a unique and satisfying dish to try, give Herb and Garlic Stuffed Artichokes a try – you won't be disappointed!