Stuffed Artichokes Recipe 455

Steps:

• Preheat the oven to 375 degrees F.
• Add the breadcrumbs, parsley, garlic, anchovy, chile flakes and 1/2 teaspoon salt to a large bowl. Finely grate the zest of 1 lemon into the bowl. Squeeze the juice of the lemon in a small bowl with the oil, then drizzle the lemon juice mixture into the breadcrumb mixture and mix with a fork until well combined and the mixture resembles wet sand. Stir in the Parmesan and set aside until ready to use.
• Fill a large bowl with ice water. Squeeze in the juice of 1 lemon and drop in the lemon halves. Working with 1 artichoke at a time, cut off all but 1/2-inch of the stem. Use a serrated knife to slice about 1 inch off of the top. Use kitchen shears to trim the point off each leaf, removing 1/4 to 1/2 inch. Use your fingers to gently pull open the center leaves of the artichoke then use a spoon to scoop out and discard the fuzzy choke in the middle. (Note that removing the choke takes some effort and will make eating the final product much more enjoyable.) Submerge the cleaned artichoke in the lemon water to prevent browning and repeat with the remaining artichokes.
• Working with one artichoke at a time, remove from the water and use a clean kitchen towel to pat dry. Gently pull apart the leaves on each layer and stuff with the breadcrumbs over the bowl to avoid a mess, pressing lightly as you stuff (you will use about 2/3 cup stuffing per artichoke). Gently set the stuffed artichoke in a 9-by-9-inch casserole dish (do not use glass) or a large cast-iron skillet, standing it up on the flat stem if possible, or gently resting on the side if not. Note that you will want the artichokes to be snug in the dish to remain upright during baking. Repeat with the remaining artichokes and breadcrumbs.
• Pour the wine and 1/2 cup water into the bottom of the pan. Slice the remaining lemon into rounds and nestle them into the liquid. Tightly cover the dish with foil and bake until the artichokes leaves are tender and can be easily pulled off, 60 to 75 minutes. Remove the dish from the oven and increase the temperature to 500 degrees F.
• Remove the foil and return the dish to the oven. Bake until the breadcrumbs are golden brown and crisp, 5 to 8 minutes. Remove the artichokes from the dish with tongs and place onto a serving plate. Serve with the cooking liquid lemon slices.

Steps:

• Preheat oven to 350 degrees. Zest one lemon; set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes; working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes.
• In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture.
• Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side.

Steps:

• 1. Prepare a large bowl or pan for artichoke soak. Put water and about 1 TB. lemon juice in bowl or pan. Set aside. It should be able to hold 4 artichokes. I use a LARGE salad bowl.
• 2. Cut off thick stems of artichoke so it can stand on its own (also cut off ragged bottom of stem). Trim hard outer layer of stem off and throw away. Chop your stem in fine pieces and put aside. Cut off top of artichoke and trim off the edges of the leaves (the prickly parts) with kitchen shears. With artichoke on plate, open artichoke up gently by sticking your thumbs in the middle of each layer and push out a bit. Do this gently as not to break the leaves. It will resemble a flower. After each artichoke is prepared, drop it in the lemon water so it won't brown.
• 3. Mix Bread crumbs, garlic, Parmesan cheese, artichoke stem pieces, parsley, salt and pepper in a large cake mixing bowl. Add oil (more or less what I posted) to mixture until the mixture starts to hold together a bit (like streusel topping) and ball up a little when you squeeze it. I do this part with clean hands to FEEL the consistency. When this is done - retrieve an artichoke from lemon water and shake excess water off before stuffing it.
• 4. Set one artichoke in bowl with bread crumb mixture and start stuffing the filling between each leaf, starting on the outside, working your way toward the middle. Stuff the meatiest leaves, the last ¼ towards the middle doesn't really need the stuffing. After all the artichokes are stuffed, you can put any extra stuffing on top to fill in the cracks and make it even. Place the artichokes in a very wide deep cooking pot. You want the artichokes to JUST fit in the pan, crowded (they hold up better this way) and able to cover with a pot lid. Fill skillet or pot with water 1 to 2 inches up the side of the artichoke. Drizzle tops of artichokes with good olive oil. Partially cover the pan with lid leaving ½ or 1 inch open to let some steam out and bring to boil, then turn heat down to low and simmer. The artichokes will take at least 1 hour to cook and up to 2 hours depending on the size of the artichokes. Keep a small pitcher of water close by to refill the water if it gets too low. If you don't, the water will steam out and burn the artichokes.
• 5. It will be ready when you are able to easily pull a leaf from the center out and the artichoke is very tender. I serve with melted butter and lemon slices or a mixture of:1/2 c. Sour Cream, 1 TB Horseradish, ½ teas. Lemon Pepper, and 1 TB. Lemon juice. Don't forget the HEART...it's the best part!

Steps:

• Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
• In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
• Serve each artichoke hot, on an individual plate.

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

Steps:

• Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open. Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each artichoke, sprinkle it with lemon juice and set aside.
• In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture. Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.
• Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more olive oil and lemon juice. Serve hot, warm or at room temperature.

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.