STUFFED ARTICHOKE BOTTOMS
These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.
Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKES WITH GARLIC, CHIVES AND CHEESE
Provided by Florence Fabricant
Categories side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Stir lemon juice into a large pot of water. Remove outer leaves from artichokes. Cut each artichoke in half vertically, then use a paring knife to remove inner core, with all purple leaves and fuzz. Pull off remaining leaves except for a couple of soft inner layers. Pare base and stems down to the flesh. Drop each artichoke into pot of water as it is trimmed. Bring to a boil, reduce to a simmer and cook 15 to 18 minutes, until tender. Drain artichokes and place on paper towel to cool.
- Melt butter in a small saucepan over medium-low heat. Add garlic and chives. Cook, stirring occasionally, until butter and garlic begin to brown, 5 to 8 minutes. Remove from heat.
- Heat the broiler. Place artichokes, cut side up, in a shallow baking dish that can go to the table. Season with salt and place under broiler. When edges start to brown, spoon bread crumbs over artichokes, then garlic butter, then cheese. Place back under broiler for about a minute, until cheese softens but has not melted.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 2 grams, TransFat 1 gram
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Mix it all together and eat up!
ARTICHOKE CHEESE DIP
Provided by Food Network
Categories appetizer
Time 55m
Yield 10 servings as a dip
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.
GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA
Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h45m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
- Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
- Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
- Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
ARTICHOKES BAKED WITH GOAT CHEESE
Provided by Florence Fabricant
Categories weekday, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
- Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
- Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 269 milligrams, Sugar 1 gram
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20 EASY ARTICHOKE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Jun 24, 2021Category Recipe Roundup
- Spinach Artichoke Dip. Let’s go ahead and start with the one that just about everyone knows – spinach artichoke dip. There are plenty of recipes for it, but this one is my favorite.
- Mediterranean Roasted Artichoke Recipe. I know a few people who aren’t fans of this Mediterranean roasted artichoke recipe because they don’t like how it looks.
- Artichoke Soup. This creamy soup looks nice and tastes even better. It’s creamy, garlic-y, and takes only half an hour to make. You can also make it vegan-friendly simply by leaving out a few of the garnishes.
- Italian Stuffed Artichokes. These may look like oversized meatballs, but they aren’t. They’re stuffed artichokes, and if you’re a veggie lover like me, you might like them even better.
- Spinach Artichoke Pizza. If you’re a fan of extra cheesy pizza, you’ll love this one. It tastes a little like spinach artichoke dip, only it’s even cheesier and spread across a warm, crispy pizza crust.
- Spinach Artichoke Grilled Cheese. This is one of my favorite ways to take the classic grilled cheese sandwich to the next level. With two different cheeses, spinach, artichoke hearts, garlic, red pepper flakes, and more, this is one of the tastiest grilled cheese varieties you’ll ever eat.
- Italian Marinated Artichoke Salad. You can make this unique salad in 10 minutes, or even less if you don’t make the homemade dressing (but you should).
- Spinach Artichoke Pasta. This 20-minute pasta is creamy, cheesy, and just a tiny bit salty (in the best way). It’s vegetarian-friendly but surprisingly filling, thanks to the artichokes and baby spinach.
- Lemon Butter Pasta with Artichokes and Capers. This pasta is also naturally vegetarian-friendly. It’s equally tasty, but it has a lighter, more citrusy taste.
- Spinach Artichoke Tarts. If you think of tarts as strawberry or cherry pastries dusted with powdered sugar – as I did for my entire childhood – then this might sound a little weird.
ROASTED ARTICHOKES RECIPE (EASY!) | WHOLESOME YUM
From wholesomeyum.com
4.8/5 (18)Calories 102 per servingCategory Main Course
- Lay the artichoke sideways and trim 1 inch (2.54 cm) off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use kitchen shears to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.
- Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
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