Best 3 Garlic Parmesan Stuffed Artichokes Recipe By Tasty Recipes

Garlic Parmesan Stuffed Artichokes: A Culinary Symphony of Flavors

Feast your senses on a delightful journey with Garlic Parmesan Stuffed Artichokes, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender artichoke hearts, expertly hollowed and stuffed with a savory mixture of garlic, Parmesan cheese, bread crumbs, and herbs. The artichokes are then roasted to perfection, creating a symphony of flavors that dance on your palate. Accompanying this main attraction are three tantalizing recipes: a zesty Lemon-Caper Sauce, a creamy Garlic Aioli, and a flavorful Marinara Sauce. Each sauce adds a unique dimension to the artichokes, allowing you to customize your culinary experience. Prepare to embark on a culinary adventure that will leave you craving more.

Here are our top 3 tried and tested recipes!

EASY BAKED ARTICHOKE RECIPE BY TASTY

Easy Baked Artichoke Recipe by Tasty image

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

Ingredients

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

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

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

Ingredients

2 artichokes
1 lemon, juiced
salt, to taste
¼ cup butter
3 tablespoons garlic
1 lemon, juiced
2 cups bread crumbs
½ teaspoon salt
¼ teaspoon pepper
¼ cup fresh parsley
grated parmesan cheese, for topping
mayonnaise, or butter, for dipping

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

STUFFED ARTICHOKES

Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

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.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g

Tips:

To make sure your artichokes are cooked evenly, try to choose artichokes that are all about the same size.
If you don't have a steamer basket, you can also boil the artichokes in a large pot of salted water. Just make sure to cover the pot and reduce the heat to medium-low once the water comes to a boil.
You can use any type of bread crumbs for the stuffing, but panko bread crumbs will give you a nice crispy texture.
If you don't have any fresh parsley, you can use dried parsley instead. Just use about 1/2 teaspoon of dried parsley for every tablespoon of fresh parsley called for in the recipe.
Feel free to get creative with your stuffing! You can add other ingredients, such as chopped sun-dried tomatoes, olives, or pine nuts.

Conclusion:

Garlic Parmesan stuffed artichokes are a delicious and easy-to-make appetizer or side dish. They're perfect for any occasion, from a casual get-together to a fancy dinner party. Plus, they're a great way to get your daily dose of vegetables. So next time you're looking for a new recipe to try, give these stuffed artichokes a try. You won't be disappointed!