Easy Stuffed Artichokes Recipes

STUFFED ARTICHOKES

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.

THE ULTIMATE STUFFED ARTICHOKE RECIPE

Steps:

• Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
• Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
• Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
• Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf - it should come off fairly easily. Set them aside to cool.
• While the artichokes are steaming, preheat the oven to 375°F.
• Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
• Place the artichokes, sitting on their bases, in a baking dish.
• Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
• Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
• I like serving these whole for sharing.

STUFFED ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• Add the breadcrumbs, parsley, garlic, anchovy, chile flakes and 1/2 teaspoon salt to a large bowl. Finely grate the zest of 1 lemon into the bowl. Squeeze the juice of the lemon in a small bowl with the oil, then drizzle the lemon juice mixture into the breadcrumb mixture and mix with a fork until well combined and the mixture resembles wet sand. Stir in the Parmesan and set aside until ready to use.
• Fill a large bowl with ice water. Squeeze in the juice of 1 lemon and drop in the lemon halves. Working with 1 artichoke at a time, cut off all but 1/2-inch of the stem. Use a serrated knife to slice about 1 inch off of the top. Use kitchen shears to trim the point off each leaf, removing 1/4 to 1/2 inch. Use your fingers to gently pull open the center leaves of the artichoke then use a spoon to scoop out and discard the fuzzy choke in the middle. (Note that removing the choke takes some effort and will make eating the final product much more enjoyable.) Submerge the cleaned artichoke in the lemon water to prevent browning and repeat with the remaining artichokes.
• Working with one artichoke at a time, remove from the water and use a clean kitchen towel to pat dry. Gently pull apart the leaves on each layer and stuff with the breadcrumbs over the bowl to avoid a mess, pressing lightly as you stuff (you will use about 2/3 cup stuffing per artichoke). Gently set the stuffed artichoke in a 9-by-9-inch casserole dish (do not use glass) or a large cast-iron skillet, standing it up on the flat stem if possible, or gently resting on the side if not. Note that you will want the artichokes to be snug in the dish to remain upright during baking. Repeat with the remaining artichokes and breadcrumbs.
• Pour the wine and 1/2 cup water into the bottom of the pan. Slice the remaining lemon into rounds and nestle them into the liquid. Tightly cover the dish with foil and bake until the artichokes leaves are tender and can be easily pulled off, 60 to 75 minutes. Remove the dish from the oven and increase the temperature to 500 degrees F.
• Remove the foil and return the dish to the oven. Bake until the breadcrumbs are golden brown and crisp, 5 to 8 minutes. Remove the artichokes from the dish with tongs and place onto a serving plate. Serve with the cooking liquid lemon slices.

EASY STUFFED ARTICHOKES

Steps:

• Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice., Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard., Preheat oven to 350°. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon zest, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing. , Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned.

STUFFED ARTICHOKES

Steps:

• Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

BEST GRILLED ARTICHOKE RECIPE

Steps:

• Prepare the grill for direct and high heat.
• Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
• Place the seasoned artichoke halves on the grill, cut-side-down.
• Cover and grill for 5-10 minutes until they're cooked through.
• Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

ITALIAN STUFFED ARTICHOKES

Steps:

• Soak artichokes in cold water for 30 minutes.
• To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
• Slice off ¼ inch straight from the top of each artichoke (the prickly part).
• Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
• Squeeze half of the lemon juice inside the artichoke.
• In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
• Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
• Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
• Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.

ITALIAN STUFFED ARTICHOKES

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.

BAKED STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees.
• Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
• Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
• Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
• Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.

STUFFED ARTICHOKES

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.