Stuffed Artichoke Cake Recipes

Steps:

• Remove any discolored leaves from artichokes; trim stems even with base. Cutting straight across, cut 1 inch from tops and discard tops. With kitchen scissors, cut tips off leaves. Rinse artichokes with cold water.
• Place steamer basket in 1/2 inch water in large saucepan or Dutch oven (water should not touch bottom of basket). Place artichokes in steamer basket. Squeeze lemon over artichokes and add lemon halves to basket. Cover tightly; heat to boiling. Reduce heat to low; steam about 30 minutes or until bottoms are tender when pierced with fork. Remove artichokes from basket; cool 15 minutes.
• Heat oven to 400°F. In small skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until tender. In small bowl, stir together onion mixture, butter, bread crumbs, cheese, oregano and basil until well blended.
• Remove center leaves and choke from each artichoke. Spoon filling into center of artichoke and a few of the side leaves. Place on cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes before serving.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Coat the inside of a 1-quart ovenproof bowl and a 2-cup ovenproof measuring cup with cooking spray. Prepare the cake mix as the label directs. Pour 2 cups batter into the measuring cup and the rest into the bowl.
• Bake the cakes until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the bowl and cup, then invert onto a rack to cool completely.
• Make the frosting: Beat the marshmallow cream, butter and confectioners' sugar with a mixer until fluffy, 3 minutes. Tint dark green with green food coloring and a few drops of red. (If the frosting is too thick, beat in 1 tablespoon hot water.)
• Flip the cakes right-side up. Trim the top of the bowl cake to make it level. Cut off a 1 1/2-inch piece from the bottom of the cup-shaped cake, then trim the top to make it level. Reserve all the cake trimmings.
• Put the bowl cake on a baking sheet, trimmed-side up. Spread the top with a layer of frosting, then place the cup-shaped cake on top, wide-end down. Freeze about 20 minutes.
• Melt the green and red candy melts with the shortening in the microwave. Dip the back of 10 plastic spoons in the candy to coat (do not let the candy go over the edge). Place on a separate baking sheet lined with wax paper. Freeze until set, no more than 5 minutes.
• Remove from the freezer. Carefully bend the bowl of the spoon and the handle to release the candy shell. (Don't worry if some break-you can remelt them.) Repeat to make about 80 leaves, remelting the candy as needed.
• Use a paring knife to trim 1 inch from the narrow end of each candy leaf. Save the small trimmed pieces for the top of the cake. (You can make the leaves a day ahead; store in an airtight container at room temperature.)
• Transfer the cake to a serving plate; arrange strips of wax paper around the bottom edge of the cake to keep the plate clean. Cover the cake with a generous layer of frosting to make an artichoke shape.
• Starting at the top center of the cake, arrange the small trimmed candy pieces in concentric circles, cut-edge up; cover the entire top. Place rows of the large candy leaves around the side of the cake to cover completely. Chill to set the frosting.
• Crumble the reserved cake trimmings on a baking sheet. Bake at 350 degrees F, stirring, until toasted; cool. Place the coconut in a resealable bag with 2 drops green food coloring; massage until green. Empty into a bowl and crumble in the cake crumbs.
• Sprinkle the crumb mixture on top of the cake and into the leaves. Refrigerate until ready to serve.