Best 3 Stuffed Artichokes Italian Recipes
Transport your taste buds to the sun-kissed shores of Italy with our culinary exploration of stuffed artichokes, a delicacy that embodies the essence of Italian cuisine. Discover the timeless flavors and aromas of this exquisite dish, where tender artichoke hearts are transformed into culinary masterpieces. In this article, we will guide you through the art of preparing stuffed artichokes, introducing you to traditional and modern variations that will elevate your next meal to a memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
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!
ITALIAN BABY STUFFED ARTICHOKES
An Italian recipe passed on from my mom and always delicious, these stuffed artichokes are sure to please!
Provided by Dizdezi
Categories Artichoke
Time 1h15m
Yield 9 artichokes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.
Nutrition Facts : Calories 508.9, Fat 39.8, SaturatedFat 6.8, Cholesterol 7.5, Sodium 616.2, Carbohydrate 31.9, Fiber 8.9, Sugar 3.2, Protein 11.1
Tips:
- Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
- Prepare the artichokes properly: Trim the stem and the top third of the leaves. Then, spread the leaves apart and remove the fuzzy choke from the center.
- Stuff the artichokes generously: Use a variety of fillings to create flavorful and satisfying artichokes. Some popular options include bread crumbs, Parmesan cheese, garlic, herbs, and meats.
- Cook the artichokes until tender: The artichokes are done cooking when a knife can easily pierce the base of the leaves.
- Serve the artichokes warm: Artichokes are best enjoyed when they are served warm. You can drizzle them with olive oil, lemon juice, or your favorite sauce.
Conclusion:
Stuffed artichokes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a variety of stuffing options and cooking methods, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a unique and flavorful dish, give stuffed artichokes a try!
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