STUFFED ARTICHOKES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 0
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.
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
FRANKIE AND JOHNNY'S STUFFED ARTICHOKE
From an Uptown New Orleans institution: Franky and Johnny's Restaurant, on Arabella Street, one of New Orleans' great neighborhood restaurants.
Provided by Molly53
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice off the pointed ends of each artichoke.
- Rub a lemon on the cut ends to prevent browning.
- Slice off the stem end of each artichoke so that they sit up straight.
- Fry the bacon until crisp; drain.
- Crumble into a bowl, and mix in the next 9 ingredients.
- Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
- Tap each artichoke gently to let any loose stuffing fall off.
- Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
- Add water to a depth of 1-1/2 inches.
- Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
- Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
- Check the water level after about 25 minutes, and add more if necessary.
- Serve hot or warm.
- The stuffed artichokes can be prepared in advance and reheated before serving.
- Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
- Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.
Nutrition Facts : Calories 1178.3, Fat 77.2, SaturatedFat 17.2, Cholesterol 70.6, Sodium 4481.6, Carbohydrate 80.7, Fiber 10, Sugar 7, Protein 42.1
STUFFED ARTICHOKES
Steps:
- Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
- Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
- Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
- In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
- Stuff the artichokes with the paste.
- Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
- Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
- Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
- Serve hot or cold drizzled with olive oil.
- May - Why We Love: Artichokes
ITALIAN STUFFED ARTICHOKES
"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
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 :
STUFFED ARTICHOKE
This is one of our favorite Louisiana treats. This is the basic version of a family recipe, minus the secret ingredients, but it still turns out fantastic.
Provided by HomemadeChef
Categories < 60 Mins
Time 1h
Yield 2 artichokes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all ingredients except artichokes and 1/4 cup olive oil.
- Cut top and bottom from artichoke and rinse.
- Turn artichoke upside down and smash slightly to open leaves.
- Fill each leaf from the outside in by using the top of each leaf.
- Drizzle remaining olive oil over artichokes.
- Steam in covered pot with just enough water to cover the bottom of the pain, but not touching the stuffing mixture.
- Steam for about 45 minutes or until leaf pulls off easily.
- Serve.
- Note: Crabmeat can be cut from recipe or replaced with shrimp, crawfish, lobster or any other seafood.
Nutrition Facts : Calories 389.8, Fat 31.5, SaturatedFat 6.1, Cholesterol 11, Sodium 369.2, Carbohydrate 20, Fiber 5.2, Sugar 1.8, Protein 9.6
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