Best 4 Old Italian Style Stuffed Artichokes Recipes
Welcome to the world of culinary delights, where we embark on a journey to discover the art of preparing "Old Italian Style Stuffed Artichokes." This classic Italian dish is a symphony of flavors and textures, a true testament to the richness of Italian cuisine. Join us as we explore the secrets behind this timeless recipe, uncovering the techniques and ingredients that bring this dish to life. From selecting the freshest artichokes to mastering the art of stuffing and cooking, we will guide you through each step of the process, ensuring that you create a dish that is both authentic and delectable. So, gather your ingredients, sharpen your knives, and prepare to embark on a culinary adventure that will transport you to the heart of Italy.
Let's cook with our recipes!
ITALIAN STUFFED ARTICHOKES
This simple but utterly delicious Italian stuffed artichokes is classics that just can't go wrong.
Provided by Italian Recipe Book
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Prepare a bowl of fresh water with ½ lemon juice. Clean and trim artichokes. Remove tough outer leaves. If you have big artichokes like Green Globe, Lyon or Mammole remove the inner fuzzy choke. If you are using medium or small artichokes feel free to leave the choke as is.
- In a bowl mix all dry ingredients together: breadcrumbs, chopped garlic, chopped parsley and mint leaves (optional), cheese and salt. This will be the mixture for stuffing.
- Drizzle each artichoke with extra virgin olive oil mixed with a some lemon juice, making sure you reach between the leaves.Gently loosen the leaves one by one and generously fill in the space between the leaves and in the center with stuffing mixture.
- Arrange stuffed artichokes in a baking casserole half filled with water.If you like you can place them on a bed of lemon slices, this will also prevent artichoke bottom from burning.
- Place in a preheated to 350F oven for 20-30 minutes.
ITALIAN STUFFED ARTICHOKES
This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.
Provided by Andrea L.
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
- Trim off stems so artichokes sit on a flat surface.
- Trim off the pointed tips of each leaf.
- Set aside.
- In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
- Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
- You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
- Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
- Stuff desired amount of leaves and shake off excess mixture.
- Continue this step with remaining artichokes.
- Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
- Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
- Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
- Cool for 10 minutes; serve and Enjoy!
Nutrition Facts : Calories 437.9, Fat 20.7, SaturatedFat 3.5, Cholesterol 2.2, Sodium 556.5, Carbohydrate 53.4, Fiber 9.6, Sugar 4.7, Protein 12.6
ITALIAN STUFFED ARTICHOKES
"I can remember Mom making this special treat at Easter, Thanksgiving and Christmas," writes Emma Magielda from Amsterdam, New York. "We looked forward to it all year!" TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.
Nutrition Facts :
ITALIAN STUFFED ARTICHOKES
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
- Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
- Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
- Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!
Tips:
- Choose the right artichokes: Look for medium-sized artichokes with tightly closed leaves and a heavy feel. Avoid artichokes with brown spots or wilted leaves.
- Prepare the artichokes properly: Cut off the top inch of the artichoke and trim the stem. Use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Stuff the artichokes generously: Use a variety of fillings to stuff the artichokes, such as bread crumbs, Parmesan cheese, garlic, herbs, and meat. Pack the filling tightly into the artichokes.
- Cook the artichokes until tender: Steam or boil the artichokes until the leaves are tender and the artichoke hearts are cooked through. This usually takes about 30 minutes.
- Serve the artichokes warm or at room temperature: Artichokes can be served as an appetizer or a main course. They can be eaten with a dipping sauce, such as lemon butter or mayonnaise.
Conclusion:
Old-Italian-style stuffed artichokes are a delicious and versatile dish that can be enjoyed as an appetizer or a main course. With a variety of fillings to choose from, there is sure to be a recipe that everyone will love. So next time you're looking for a unique and flavorful dish to serve, give stuffed artichokes a try!
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