Stuffed Artichokes Giada De Laurentiis Recipes

Stuffed Artichokes - Giada De Laurentiis image

Provided by Julesong

Categories Vegetable

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 lemons
3 cloves garlic, smashed
6 large artichokes
3 tablespoons fresh lemon juice (1 lemon, juiced)
1/3 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil leaf
1/4 cup chopped fresh mint leaves
2 cloves garlic, minced
2 teaspoons grated lemons, rind of
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed,cut into 1/2 inch cubes
2 1/2 lbs plum tomatoes, seeded,chopped
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil
12 sprigs fresh Italian parsley, for garnish

Steps:

Fill a large pot (a stock pot works well) with cold water; roll the 2 lemons 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 and the smashed garlic.
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.
In a large bowl, combine the lemon juice, parsley, basil, mint, minced garlic, lemon peel, capers, cubed bread, and tomatoes, tossing to coat; season to taste with salt and pepper.
Get two large serving platters and arrange the cooked and cooled artichokes cut-side-up.
Place a spoonful of the tomato stuffing in the middle of each artichoke quarter, drizzle with olive oil, garnish with the parsley sprigs, and serve.

Nutrition Facts : Calories 157.8, Fat 5.1, SaturatedFat 0.8, Sodium 301.8, Carbohydrate 25.6, Fiber 7.8, Sugar 4.6, Protein 6.2

Stuffed Artichokes image

Provided by Giada De Laurentiis

Categories appetizer

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 garlic cloves, minced
2 teaspoons grated lemon peel
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
2 1/2 pounds plum tomatoes, seeded, chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish

Steps:

Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.