Deep Fried Baby Artichokes Stuffed With Pepper Jack Cheese Recipes

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

FRIED BABY ARTICHOKES



Fried Baby Artichokes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

10 baby artichokes
Olive oil
6 cloves fresh garlic, peeled
1 bunch fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
  • Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
  • Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

DEEP FRIED BABY ARTICHOKES



Deep Fried Baby Artichokes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 6 appetizer servings

Number Of Ingredients 4

2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt

Steps:

  • Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
  • Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.

ITALIAN BABY STUFFED ARTICHOKES



Italian Baby Stuffed Artichokes image

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

9 baby artichokes
1/2 cup lemon juice
1 cup Italian seasoned breadcrumbs
1/2 cup grated pecorino romano cheese
1/2 cup grated parmesan cheese
8 garlic cloves, minced
1 cup olive oil, divided

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

DEEP-FRIED BABY ARTICHOKES



Deep-Fried Baby Artichokes image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

8 (2 oz) baby artichokes, or two large artichokes, quartered
flour for dredging
2 large eggs, beaten lightly
3 cups fresh bread crumbs
Combination olive oil and vegetable oil for deep frying

Steps:

  • Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.

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

PAN-FRIED BABY ARTICHOKES WITH GREMOLATA



Pan-Fried Baby Artichokes With Gremolata image

Here is an appetizer course to beat the band. Baby artichokes dipped in seasoned flour, fried and served with a gremolata of parsley, garlic, lemon zest, orange zest and capers. Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you're feeling extravagant, or a frugal combination of olive and vegetable oils.

Provided by David Tanis

Categories     quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 baby artichokes (about 11/2 pounds)
2 cups buttermilk
1 cup all-purpose flour
Pinch cayenne
Salt and pepper
Olive oil or vegetable oil, for frying
1/2 cup chopped parsley
1 small garlic clove, finely chopped
1 teaspoon finely chopped or grated lemon zest
1 teaspoon finely chopped or grated orange zest
1 tablespoon roughly chopped capers
Lemon wedges

Steps:

  • Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke, then cut in half lengthwise. Put artichoke halves in a bowl and cover with buttermilk. Leave to soak for 5 to 10 minutes.
  • Mix together flour, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Drain artichokes, dip in seasoned flour to coat and put on a plate in one layer.
  • Pour 1/2 inch oil in a wide skillet and place over medium-high heat. When oil is wavy, carefully slip in artichokes one at a time, taking care not to crowd the pan. (Fry in batches if necessary.) Let fry gently until one side is well browned, about 2 minutes, then turn over and brown other side. Drain on paper towels. Sprinkle with salt.
  • Make the gremolata: Combine parsley, garlic, lemon zest, orange zest and capers. Put fried artichokes on a platter and sprinkle generously with the mixture. Serve immediately, with lemon wedges.

STUFFED BABY ARTICHOKES



Stuffed Baby Artichokes image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 lemon
8 baby artichokes (1 1/4 to 1 1/2 pounds)
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic (2 smashed, 1 grated)
Kosher salt
1/2 cup dry white wine
1/3 cup panko breadcrumbs
1 tablespoon chopped fresh parsley

Steps:

  • Grate 1/2 teaspoon lemon zest and set aside. Quarter the lemon and squeeze the juice into a medium bowl of water; add the squeezed lemon quarters. One at a time, cut off the top one-quarter of each artichoke; pull off the tough outer leaves (there will be several layers). Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Halve the artichokes lengthwise and add to the lemon water.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat dry and place cut-side down in the skillet; add the lemon quarters. Add the 2 smashed garlic cloves and a generous pinch of salt. Cook until the artichokes soften slightly, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium low and cook until the artichokes are tender, 10 to 15 minutes. Uncover and remove from the heat.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and the grated garlic and cook, stirring constantly, about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
  • Transfer the artichokes cut-side up to a platter and season lightly with salt. Top with the breadcrumb mixture and drizzle lightly with olive oil. Serve warm or at room temperature.

DEEP-FRIED BABY ARTICHOKES STUFFED WITH PEPPER JACK CHEESE



Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese image

Categories     Cheese     Fry     Cocktail Party     Vegetarian     Artichoke     Winter     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 16

For trimming and cooking artichokes
1 lemon, halved, plus 1 tablespoon fresh lemon juice
12 baby artichokes (1 to 1 1/2 lb)
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 tablespoon salt
For stuffing and frying artichokes
About 1 1/2 qt vegetable oil
For deep-frying
3 oz pepper Jack cheese, grated (3/4 cup)
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a melon-ball cutter and a deep-fat thermometer

Steps:

  • Trim and cook artichokes:
  • Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
  • Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
  • Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with other lemon half. Drop artichoke into acidulated water.
  • Trim remaining artichokes in same manner.
  • Put 2 quarts water in a 4-quart pot and whisk in flour. Whisk in oil, salt, and remaining tablespoon lemon juice and bring to a simmer.
  • Add trimmed artichokes and simmer, partially covered, until just tender when pierced with a knife, 8 to 12 minutes. Drain in a colander, then invert onto paper towels to drain thoroughly. Pat dry.
  • When artichokes are cool enough to handle, pull out all pointed inner leaves and scoop out fuzzy choke with melon-ball cutter.
  • Stuff and fry artichokes:
  • Heat 2 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 350°F.
  • While oil is heating, stuff each artichoke with 2 packed teaspoons cheese, pressing leaves around cheese.
  • Put eggs and bread crumbs in separate shallow bowls and divide salt and pepper between them, stirring them in. Dip each artichoke in egg, turning to coat and letting excess drip off, then in crumbs, turning to coat. Transfer to a tray.
  • Fry artichokes in 2 batches (returning oil to 350°F between batches) until golden brown, about 2 minutes. Transfer artichokes as fried to paper towels to drain, then cut in half.

More about "deep fried baby artichokes stuffed with pepper jack cheese recipes"

DEEP-FRIED BABY ARTICHOKES - WILLIAMS SONOMA
Place in a bowl and add buttermilk to coat. Pour the oil to a depth of 2 inches (5 cm) in a deep, heavy fry pan and heat to 375°F (190°C) on a deep-frying thermometer. Line a baking sheet with paper towels and set it next to the …
From williams-sonoma.com


SIMPLE STUFFED ARTICHOKES RECIPE - NYT COOKING
4 days ago Stand the artichokes in a large pot and sprinkle the garlic pieces around the bottom. Add water to a depth of 1 inch and salt to taste. Drizzle the olive oil over the tops of the artichokes, and simmer, covered, for 30 minutes, …
From cooking.nytimes.com


AIR FRIED STUFFED BABY ARTICHOKES - OCEAN MIST FARMS
Transfer to a large bowl. Add the olive oil to the bowl. Season with salt and pepper. Toss to coat. Spread 1/2 tbsp (7.15 g) spinach mixture over each artichoke. Sprinkle a 1/2 teaspoon (2.5 g) of grated Parmesan on top of each. Arrange the stuffed baby artichokes in …
From oceanmist.com


STUFFED BABY ARTICHOKES - OCEANMIST.COM
Place a vegetable steamer basket and stand your stuffed artichokes upright in the basket. Top each one with a drizzle of extra virgin olive oil, cover the pot and bring the water to a boil. …
From oceanmist.com


DEEP FRIED BABY ARTICHOKES STUFFED WITH PEPPER JACK CHEESE …
Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat …
From tfrecipes.com


DEEP-FRIED BABY ARTICHOKES STUFFED WITH PEPPER JACK CHEESE
For trimming and cooking artichokes: 1 lemon, halved, plus 1 tablespoon fresh lemon juice: 12 baby artichokes (1 to 1 1/2 lb) 1 tablespoon all-purpose flour
From food-recipe.info


STUFFING IT UP BABY ARTICHOKE - FOOD52
May 6, 2011 Take stuffed baby artichokes and drip head first into butter milk then roll in bread crumb mixture and set aside. Heat 3 cups of 100% canola oil in a large skillet (350 degrees F). Put baby artichokes into oil and fry each side …
From food52.com


CHEESY FRIED ARTICHOKE HEARTS WITH MARINARA DIPPING SAUCE
Stuff each with pepper jack cheese. In a mixing bowl, beat the egg with grated Parmigiano, salt and pepper. Place the flour and the breadcrumbs in 2 separate small shallow bowls. Dip each …
From delallo.com


DEEP FRIED BABY ARTICHOKES RECIPES
Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep …
From tfrecipes.com


STUFFED BABY ARTICHOKES AND THE ARTICHOKE ROUND-UP!
Apr 17, 2021 Preheat oven to 400℉. In a small bowl, combine the breadcrumbs, cheese, chopped anchovies, chopped parsley and minced garlic cloves. Season with salt and pepper. Then add a little olive oil to create a loose moist mixture. …
From ouritaliantable.com


CRISPY FRIZZLED ARTICHOKES - SMITTEN KITCHEN
Jun 2, 2015 Roast full-sized artichokes for 20 to 25 minutes, then flip, and roast for another 15 to 20, also until crisp and browned. If grilling artichokes: In a large bowl, toss drained artichokes with a glug or so of olive oil, enough that they …
From smittenkitchen.com


DEEP FRIED BABY ARTICHOKES RECIPE - COOKING CHANNEL
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the …
From cookingchanneltv.com


DEEP FRIED ARTICHOKE HEARTS RECIPE - APPETIZER ADDICTION
Apr 10, 2024 Instructions. Drain the artichoke hearts and place them onto a few sheets of paper kitchen towel for a few minutes. Meanwhile: Prepare 3 bowls (or plastic containers). Put flour + Parmesan + salt + pepper in 1; egg in the …
From appetizeraddiction.com


Related Search