Tuscan Style Artichokes Recipes

ITALIAN STUFFED ARTICHOKES

Italian Stuffed Artichokes image

"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

Ingredients

4 large artichokes
2 teaspoons lemon juice
2 cups soft Italian bread crumbs, toasted
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon grated lemon zest
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil

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 :

TUSCAN-STYLE ARTICHOKES

Tuscan-Style Artichokes image

This recipe is from "Weber's Art of the Grill: Recipes for Outdoor Living". Braising the artichokes first in olive oil, wine and herbs ensure they will be tender and flavorful.

Provided by Chef TraceyMae

Categories Lunch/Snacks

Time 35m

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 medium artichokes, 8-10 ounces each
1 -2 tablespoon lemon juice
1/2 cup olive oil
3 tablespoons white wine vinegar
1/4 cup dry white wine
3 large garlic cloves, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Steps:

Preheat oven to 450 degrees.
Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke.
In a large saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan on a burner and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total.
The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.
Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4-5 minutes.
Serve warm.

Nutrition Facts : Calories 302.3, Fat 27.2, SaturatedFat 3.8, Sodium 310.7, Carbohydrate 12, Fiber 5.4, Sugar 0.3, Protein 3.4

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