Best 4 New Orleans Stuffed Artichokes Recipes

NEW ORLEANS STUFFED ARTICHOKES

Steps:

• Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
• Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
• In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
• Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
• Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.

STUFFED ARTICHOKES WITH SHRIMP

Steps:

• Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
• Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
• To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
• Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
• To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

FRANKIE AND JOHNNY'S STUFFED ARTICHOKE

Steps:

• Slice off the pointed ends of each artichoke.
• Rub a lemon on the cut ends to prevent browning.
• Slice off the stem end of each artichoke so that they sit up straight.
• Fry the bacon until crisp; drain.
• Crumble into a bowl, and mix in the next 9 ingredients.
• Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
• Tap each artichoke gently to let any loose stuffing fall off.
• Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
• Add water to a depth of 1-1/2 inches.
• Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
• Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
• Check the water level after about 25 minutes, and add more if necessary.
• Serve hot or warm.
• The stuffed artichokes can be prepared in advance and reheated before serving.
• Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
• Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.

STUFFED ARTICHOKES

Steps:

• Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open. Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each artichoke, sprinkle it with lemon juice and set aside.
• In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture. Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.
• Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more olive oil and lemon juice. Serve hot, warm or at room temperature.