Best 7 Stovetop Stuffed Artichokes Recipes

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If you are looking for a delicious and flavorful dish to impress your friends and family, look no further than stovetop stuffed artichokes. This classic Italian dish is made with tender artichokes stuffed with a savory mixture of breadcrumbs, herbs, cheese, and meat or seafood. The artichokes are then braised in a flavorful broth until they are tender and the stuffing is cooked through. Serve them with a side of crusty bread or a simple salad for a complete meal. Stuffed artichokes are a great way to enjoy this unique and delicious vegetable. With a little planning and effort, you can create a dish that is sure to be a hit with everyone at the table.

Let's cook with our recipes!

STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

6 large globe artichokes
3 ounces fresh bread crumbs
1 onion, finely chopped
4 ounces Parmesan, freshly grated
4 tablespoons parsley, chopped
2 cloves garlic, finely chopped
2 tomatoes, peeled, seeded and chopped
1 tablespoon capers, cut in half
2 ounces black olives, stoned and chopped
Salt
Black pepper, freshly ground
Olive oil
1/4 pint (1/2 cup) white wine

Steps:

  • Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.
  • Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.
  • Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.

STUFFED ARTICHOKES



Stuffed Artichokes image

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 7

1 lemon, halved
6 whole artichokes
3/4 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 small garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

  • Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
  • In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
  • Serve each artichoke hot, on an individual plate.

ITALIAN STUFFED ARTICHOKES



Italian Stuffed Artichokes image

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

4 medium fresh artichokes
2 -3 cups Italian style breadcrumbs
2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons romano cheese
1 tablespoon dried parsley
1 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1 -2 tablespoon extra virgin olive oil (for drizzling)

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

STUFFED ARTICHOKES



Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Steps:

  • Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  • In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  • Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  • Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g

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.

ITALIAN STUFFED ARTICHOKES



Italian Stuffed Artichokes image

"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

4 large artichokes
2 teaspoons lemon juice
2 cups soft Italian bread crumbs, toasted
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon grated lemon zest
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil

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 :

STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Robert Farrar Capon

Categories     side dish

Time 50m

Yield 6 servings

Number Of Ingredients 9

6 fresh artichokes
2 cups soft crumbs made from day-old Italian bread
1 cup crumbled Parmesan or Romano cheese
1/2 cup chopped parsley
3 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon pepper
6 cloves garlic, cut in half
1/3 cup olive oil, or as desired

Steps:

  • Using a sharp, heavy knife, cut off the upper part of each artichoke at a point 1 to 1 1/2 inches from the top. Using a pair of scissors, cut off the tops of the remaining outside leaves. Cut off the stem, making a flat base. Using a sharp spoon, dig out the center petals and the choke.
  • Mix the next six ingredients in a large bowl to form the stuffing. One at a time, stuff the artichokes, standing each artichoke in the bowl of seasoned crumb-stuffing, spreading the petals apart with your fingers and forcing in as much of the crumb mixture as it will hold.
  • Arrange the artichokes in the bottom of a large, deep pot. Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil over the tops of the artichokes and simmer, covered, until tender, about 30 minutes. Serve hot or lukewarm, passing some of the cooking liquid at the table for dipping.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 1 gram

Tips:

  • Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no brown spots.
  • Trim the artichokes: Cut off the stem and about 1 inch of the top of the artichoke. Use kitchen shears to trim the sharp tips off the leaves.
  • Cook the artichokes: You can cook artichokes in a variety of ways, but the most common method is to boil them. To boil artichokes, place them in a large pot of boiling water and cook for 15-20 minutes, or until they are tender. You can also steam artichokes or cook them in the oven.
  • Prepare the stuffing: While the artichokes are cooking, prepare the stuffing. There are many different types of stuffing that you can use, but some popular options include bread crumbs, Parmesan cheese, garlic, and herbs.
  • Stuff the artichokes: Once the artichokes are cooked, remove them from the pot and let them cool slightly. Then, carefully spread the leaves apart and stuff the center of each artichoke with the stuffing.
  • Bake the artichokes: Place the stuffed artichokes in a baking dish and bake them in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until the stuffing is heated through.

Conclusion:

Stuffed artichokes are a delicious and elegant dish that can be enjoyed as an appetizer or main course. They are also a good source of fiber, vitamins, and minerals. With a little planning and effort, you can easily make stuffed artichokes at home. So next time you are looking for a new and exciting dish to try, give stuffed artichokes a try. You won't be disappointed!

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