Best 6 Rice Stuffed Artichokes With Lemon Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Rice stuffed artichokes with lemon sauce is an exquisite and classy dish that will impress your guests and family. With its perfect blend of savory and tangy flavors, this recipe is sure to become a favorite. The artichokes are filled with a mixture of rice, herbs, and spices, and then baked in a rich lemon sauce. The result is a tender and flavorful dish that is sure to tantalize your taste buds.

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

RICE STUFFED ARTICHOKES WITH LEMON SAUCE



Rice Stuffed Artichokes with Lemon Sauce image

I adapted another stuffed artichoke (one that uses bread crumbs) by Giada De Laurentiis to make this recipe. Although there is an alternate microwave method included in this adopted recipe, I recommend using Giada's stovetop method.

Provided by Julesong

Categories     Microwave

Yield 2 serving(s)

Number Of Ingredients 13

2 medium artichokes
4 tablespoons freshly squeezed lemon juice (the juice of 1 lemon)
water
1/2 cup shredded carrot
1/4 cup chopped green onion
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon ground dried sage
1 1/2 cups cooked long grain rice
1/2 cup chicken broth
2 teaspoons lemon juice
3/4 teaspoon cornstarch
1 dash white pepper
1 large egg yolk, beaten

Steps:

  • Fill a large pot (a stock pot works well) with cold water; roll the lemon on the counter with your palm to "loosen" juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves.
  • Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base.
  • Cut artichokes in quarters and remove the choke and small purple leaves.
  • Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool.
  • (Microwave method: cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing.)
  • In a skillet over medium heat, melt the butter; saute the green onion and carrot for 5 to 7 minutes, until vegetables begin to brown.
  • Stir in the ground sage, coating the vegetables well.
  • Add the cooked rice and stir well, and saute for an additional 5 minutes; remove from heat.
  • Preheat oven to 350 degrees F.
  • Place artichoke quarters in a lightly buttered baking dish.
  • Spoon rice stuffing onto each artichoke, sprinkle with Parmesan cheese.
  • Bake at 350 degrees F for 10 minutes, until the Parmesan browns a little.
  • Meanwhile, prepare the sauce: in a saucepan stir together the chicken broth, 2 teaspoons lemon juice, cornstarch, and white pepper. Heat over medium temperature for about 5 minutes or until thickened and bubbly.
  • In another bowl, whisk HALF of the hot sauce mixture into the egg yolk, combine well; then return the yolk mixture into the remaining sauce mixture and simmer for about 2 to 3 minutes to desired consistency. Check sauce for any possibly needed additional salt and pepper.
  • Transfer stuffed artichokes to a warm serving platter.
  • Pour sauce around the artichokes.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE



Whole Artichokes with Lemon-Thyme Dipping Sauce image

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.

Provided by Paula Kittelson

Categories     Side Dish

Time 1h15m

Yield 2

Number Of Ingredients 10

2 whole artichokes
Juice of 1 medium lemon
Salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons agave nectar
2 tablespoons finely chopped shallot
2 teaspoons thyme leaves
Salt and pepper to taste

Steps:

  • Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
  • Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
  • Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
  • Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
  • To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

Nutrition Facts : ServingSize 1 Serving

SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE



Sauteed Artichokes in Lemon Garlic Sauce image

Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!

Provided by canarygirl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 can quartered artichoke heart, drained
2 cloves garlic, mashed
1/2 lemon, juice of
salt and pepper
1/2 cup finely chopped parsley
1/2-1 cup white wine
1 tablespoon olive oil

Steps:

  • Heat oil in a sauteé pan over medium high heat.
  • Add garlic and artichokes and season with salt and pepper.
  • Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
  • Simmer about 10 minutes.
  • Serve hot.

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

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.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

STEAMED ARTICHOKES WITH LEMON SAUCE



Steamed Artichokes with Lemon Sauce image

"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

6 medium fresh artichokes
1-1/2 cups mayonnaise
4-1/2 teaspoons lemon juice
3/4 teaspoon seasoned salt or salt-free seasoning blend
3 drops hot pepper sauce

Steps:

  • Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC



Stuffed Artichokes With Lemon Zest, Rosemary and Garlic image

Provided by Melissa Clark

Categories     dinner, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 1/2 lemons, zested, then halved
4 large globe artichokes (about 12 ounces each before trimming)
2 1/4 cups plain bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup chopped fresh parsley, plus 4 whole sprigs
1 tablespoon finely chopped fresh rosemary
8 garlic cloves, smashed and peeled
2 carrots, peeled
1 1/2 tablespoons chopped capers
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 small onion, thinly sliced
1/3 cup extra virgin olive oil, for drizzling
1/2 cup dry white wine

Steps:

  • Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
  • Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
  • To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
  • In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
  • Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
  • Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams

Tips:

  • Prep the artichokes properly: Trim the stem and outer leaves, and scoop out the fuzzy choke from the center. This will help ensure even cooking and a better texture.
  • Use fresh, flavorful ingredients: The quality of your ingredients will greatly impact the final dish. Choose fresh, ripe artichokes, flavorful rice, and a tangy lemon sauce.
  • Don't overcook the rice: The rice should be cooked through but still have a slight bite to it. Overcooked rice will become mushy and ruin the texture of the dish.
  • Season the rice stuffing generously: Use a combination of herbs, spices, and salt and pepper to flavor the rice stuffing. This will add depth and complexity to the dish.
  • Don't be afraid to experiment: Feel free to customize the recipe to your liking. Try using different types of rice, vegetables, or herbs. You can also adjust the amount of lemon juice or white wine in the sauce to suit your taste.

Conclusion:

Rice-stuffed artichokes with lemon sauce is a delicious and elegant dish that is perfect for special occasions. It is relatively easy to make, but it does require some time and attention to detail. With careful preparation and cooking, you can create a dish that will impress your guests and leave them wanting more.

Related Topics