Italian Stuffed Artichokes Recipes

ITALIAN STUFFED ARTICHOKES

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!

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.

ITALIAN STUFFED ARTICHOKES

Steps:

• Prepare a bowl of fresh water with ½ lemon juice. Clean and trim artichokes. Remove tough outer leaves. If you have big artichokes like Green Globe, Lyon or Mammole remove the inner fuzzy choke. If you are using medium or small artichokes feel free to leave the choke as is.
• In a bowl mix all dry ingredients together: breadcrumbs, chopped garlic, chopped parsley and mint leaves (optional), cheese and salt. This will be the mixture for stuffing.
• Drizzle each artichoke with extra virgin olive oil mixed with a some lemon juice, making sure you reach between the leaves.Gently loosen the leaves one by one and generously fill in the space between the leaves and in the center with stuffing mixture.
• Arrange stuffed artichokes in a baking casserole half filled with water.If you like you can place them on a bed of lemon slices, this will also prevent artichoke bottom from burning.
• Place in a preheated to 350F oven for 20-30 minutes.

ITALIAN STUFFED ARTICHOKES RECIPE

Steps:

• Rinse artichokes well and tug leaves to loosen slightly for stuffing.
• Trim off stems so artichokes will sit upright.
• Trim off the pointed tips of each leaf using a knife or scissors.
• Place prepared artichokes in a baking dish.
• In a large bowl combine bread crumbs, cheese, parsley, minced garlic, salt, and pepper
• Add the oil until the crumb mixture is moistened enough to stick together.
• Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Fill each artichoke until you are out of stuffing.
• Fill the bottom of the baking 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 come off easily when pulled.
• Serve while hot!

BAKED ITALIAN STUFFED ARTICHOKES RECIPE WITH SAUSAGE

Steps:

• Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
• Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the Italian sausage, minced garlic, Italian seasoning and 1/2 cup (50 grams) grated parmesan, until just combined. Do not over-mix.
• Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a stoneware baking dish, facing up.
• Drizzle the artichokes all over with lemon juice and olive oil, including the tops and sides.
• Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with the remaining 2 tablespoons (30 grams) grated parmesan.
• Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
• Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese.

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:

• 1. Toast breadcrumbs. Add breadcrumbs to an unheated, nonstick pan. Turn heat to medium. Toast, stirring frequently when bread begins to color, for about 6-8 minutes or until lightly browned. Transfer to bowl to cool.
• 2. Clean artichokes. Cut off stems of artichokes. Trim bottoms of stems and peel off rough outer layer. Rub with a cut lemon. Peel off first and second bottom rows of artichoke leaves. Rub exposed area with a cut lemon. Trim top ½ inch of remaining leaves with a scissor. When you get close to center, use knife to cut off remaining tips straight across all at once.
• 3. Mix stuffing. Add cheese, garlic, parsley and lemon zest to bowl with cooled breadcrumbs, and stir to combine. Stir in 4 tablespoons of oil. Season with salt to taste.
• 4. Stuff artichokes. Using a small spoon, stuff each outer leaf of artichoke with filling. There is no need to stuff thin, inner leaves.
• 5. Steam artichokes. Add stuffed artichokes to a pot with high sides that they will fit into very snug. Season stems with salt and add to bottom of pot. Fill with 1 ½ inches of water. Season water with a few pinches of salt. Drizzle the top of the artichokes with remaining tablespoon of oil. Cover with lid and bring to a gentle boil. Reduce to a simmer and steam 50-60 minutes or until artichokes are tender and leaves pull off easily. Add additional water, as needed, to maintain 1 inch of water on the bottom of the pot.
• 6. Preheat oven and roast artichokes. After artichokes are cooking about 30 minutes, preheat oven to 450°F. When artichokes are cooked through, remove lid and place on center rack of oven. Roast for 8-12 minutes or until browned on top.
• 7. Serve. Transfer artichokes and stems to serving plates. Serve with lemon wedges if desired. Enjoy.

NONNA'S ARTICHOKES

Steps:

• Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
• Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
• Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
• Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

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.

ITALIAN STUFFED ARTICHOKES

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!