Best 2 Parmesan Stuffed Artichokes Recipes

Prepare to embark on a culinary journey as we delve into the delectable world of parmesan stuffed artichokes. This classic dish combines the rich, nutty flavor of parmesan cheese with the tender, succulent heart of artichokes, creating a symphony of flavors that will tantalize your taste buds. Whether you're hosting a special dinner party or simply seeking a delightful weeknight meal, this comprehensive guide will equip you with the knowledge and techniques to craft this culinary masterpiece. Let's dive in and explore the best recipes for parmesan stuffed artichokes, ensuring that every bite is an unforgettable experience.

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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

PARMESAN-STUFFED ARTICHOKES

Parmesan-Stuffed Artichokes image

Because artichokes have been part of my Italian heritage for many years, I'm always looking for new ways to serve them. While they can be a little time consuming to prepare, the flavorful end result is well worth the effort. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
9 baby artichokes
1/4 cup butter
2 green onions, chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
2 medium tomatoes, seeded and chopped
1/2 cup plus 2 tablespoons grated Romano cheese, divided
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine 8 cups water and lemon juice. Remove and discard outer leaves of artichokes. Using a vegetable peeler, peel the stem of an artichoke. Cut off 1/2-in. from the top; cut in half lengthwise. With a spoon, carefully remove fuzzy center and discard. Place in lemon water and repeat with remaining artichokes., Drain artichokes and place in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a large skillet, saute onions and garlic in butter until tender. Remove from the heat; stir in the bread crumbs, tomatoes, 1/2 cup cheese, parsley, salt and pepper., Spoon heaping tablespoonfuls crumb mixture into each artichoke half; sprinkle with remaining cheese. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts :

Tips:

Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
Trim the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a sharp knife to trim away the tough outer leaves, leaving only the tender inner leaves.
Soak the artichokes in acidulated water: This will help to prevent the artichokes from browning. To make acidulated water, simply add 1 tablespoon of lemon juice or vinegar to a bowl of cold water.
Cook the artichokes until they are tender: You can boil, steam, or braise the artichokes. Boiling is the fastest method, but steaming or braising will give the artichokes a more tender texture.
Stuff the artichokes with your favorite filling: There are many different ways to stuff artichokes. Some popular fillings include bread crumbs, cheese, meat, and vegetables.
Bake or grill the stuffed artichokes: Baking or grilling will help to brown the artichokes and give them a crispy texture.

Conclusion:

Parmesan stuffed artichokes are a delicious and elegant appetizer or side dish. They are perfect for special occasions, but they are also easy enough to make for a weeknight meal. With a little planning, you can have a delicious and impressive dish on the table in no time.