Best 7 Herb And Garlic Stuffed Artichokes Recipes

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**Kick-start your culinary journey with a delightful adventure into the realm of Herb and Garlic Stuffed Artichokes, a symphony of flavors that will tantalize your taste buds.**

Prepared with love and attention to detail, these stuffed artichokes are a true masterpiece, boasting a savory blend of fresh herbs, aromatic garlic, and a touch of lemon zest, all nestled within tender artichoke hearts. Embark on a delightful culinary expedition as you discover three enticing variations of this classic dish, each offering a unique twist that will leave you craving for more. From the classic Herb and Garlic Stuffed Artichokes, bursting with rustic charm, to the tantalizing Lemon and Herb Stuffed Artichokes, exuding a refreshing zest, and the irresistible Parmesan and Herb Stuffed Artichokes,crowned with a golden-brown cheesy crust, these recipes promise an unforgettable culinary experience. Prepare to be captivated by the symphony of flavors and textures that await you in this extraordinary collection of Herb and Garlic Stuffed Artichokes.

Here are our top 7 tried and tested recipes!

STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 garlic cloves, minced
2 teaspoons grated lemon peel
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
2 1/2 pounds plum tomatoes, seeded, chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish

Steps:

  • Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
  • Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
  • Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.

BUTTERY STUFFED ARTICHOKES



Buttery Stuffed Artichokes image

Filled with seasoned Panko & drizzled with olive oil, these Stuffed Artichokes are baked until golden brown and tender!

Provided by Holly Nilsson

Categories     Appetizer     Party Food     Side Dish

Time 55m

Number Of Ingredients 9

2 large artichokes
1 lemon (divided)
1 tablespoon olive oil
1 cup Panko bread crumbs
2 tablespoons butter
¼ teaspoon garlic powder
½ teaspoon lemon zest (from lemon above)
⅔ cup parmesan cheese (shredded, divided)
salt & pepper to taste

Steps:

  • Rinse the artichokes and trim the bottom of the stems. Cut off about 1" of the top of the artichoke. Using scissors, cut the tip off of each leaf. Rinse artichokes under cool water.
  • Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well.
  • Meanwhile, preheat oven to 425°F.
  • Combine bread crumbs, butter, garlic powder, lemon zest, and ¼ cup of the parmesan cheese in a small bowl. Stuff breadcrumb mixture between the leaves of the artichoke.
  • Place on a baking sheet, top with remaining parmesan cheese, and drizzle with olive oil. Bake 8-10 minutes or until crumbs are golden. Broil 1-2 minutes if desired.
  • Serve warm with lemon wedges and melted butter or aioli for dipping.

Nutrition Facts : Calories 220 kcal, Carbohydrate 22 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 370 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

HERB AND GARLIC STUFFED ARTICHOKES RECIPE - (4/5)



Herb and Garlic Stuffed Artichokes Recipe - (4/5) image

Provided by recepti

Number Of Ingredients 12

4 medium artichoke(s), stems and sharp leaf tips trimmed
1 medium lemon(s), sliced
1 medium onion(s), minced
4 clove(s) (medium) garlic clove(s), minced
1 tsp olive oil
6 Tbsp fresh lemon juice, about 2 lemons
1 cup(s) dried bread crumbs
1/4 cup(s) thyme, fresh, minced
1/4 cup(s) chives, fresh, minced, or 1/2 cup total of any fresh minced herbs
2 cup(s) fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Steps:

  • Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke. Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves. Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY



Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

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

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

HERB AND GARLIC STUFFED ARTICHOKES



Herb and garlic stuffed artichokes image

Preparing stuffed artichokes takes some time, but this seemingly slow process does however come with a most delicious reward that's well worth the wait. You boil the artichokes before stuffing them, and then bake them in the oven. When buying whole fresh artichokes, choose ones that are large and feel heavy; lighter ones are older. Make sure the leaves are intact and tightly closed, and they should be light green or purple and green. If you're not going to cook them immediately, you can store whole artichokes in the refrigerator for up to three days. Remove any shriveled leaves each day and trim the stem.

Categories     Appetizers,Dinner

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

4 medium Uncooked artichoke(s) stems and sharp leaf tips trimmed
1 medium Lemon(s) sliced
1 medium Uncooked onion(s) minced
4 medium clove(s) Garlic clove(s) minced
1 tsp Olive oil
6 Tbsp Fresh lemon juice about 2 lemons
1 cup(s) Dried plain breadcrumbs
0.25 cup(s) Fresh thyme minced
0.25 cup(s) Chives fresh, minced, or 1/2 cup total of any fresh minced herbs
2 cup(s) Fat free chicken broth
0.125 tsp Table salt or to taste
0.125 tsp Black pepper or to taste

Steps:

  • Place artichokes and lemon slices in a large pot of boiling, salted water. Cover and simmer until artichokes are very tender when pierced through the stem with a metal skewer or the tip of a sharp paring knife, about 35 to 40 minutes; drain artichokes thoroughly. Pull the center inch of leaves out of each artichoke and then scrape out the choke (the fleshy-looking middle) with a teaspoon. Chop the base of the center leaves and set aside; throw out choke.
  • Preheat oven to 375ºF. Sauté onion and garlic in oil in a large, nonstick skillet coated with cooking spray, over medium heat until tender, about 8 minutes. Stir in chopped leaves, lemon juice, bread crumbs, herbs and 1/2 cup of chicken broth; season to taste with salt and pepper. Press stuffing into center of artichokes and between remaining leaves.
  • Set artichokes in an 8-inch square baking dish. Pour remaining chicken broth over and around artichokes, cover and bake for 30 minutes. Remove from oven and allow to cool slightly. Yields 1 stuffed artichoke per serving.

Nutrition Facts : Calories 81 kcal

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC



Grilled Artichokes with Parsley and Garlic image

Provided by Giada De Laurentiis

Categories     appetizer

Time 47m

Yield 6 servings

Number Of Ingredients 6

6 fresh artichokes
2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
3 tablespoons freshly chopped flat-leaf parsley
1 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
  • Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
  • Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
  • Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
  • Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
  • Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
  • Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.

STUFFED ARTICHOKES WITH LEMON ZEST, ROSEMARY AND GARLIC



Stuffed Artichokes With Lemon Zest, Rosemary and Garlic image

Provided by Melissa Clark

Categories     dinner, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 1/2 lemons, zested, then halved
4 large globe artichokes (about 12 ounces each before trimming)
2 1/4 cups plain bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup chopped fresh parsley, plus 4 whole sprigs
1 tablespoon finely chopped fresh rosemary
8 garlic cloves, smashed and peeled
2 carrots, peeled
1 1/2 tablespoons chopped capers
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 small onion, thinly sliced
1/3 cup extra virgin olive oil, for drizzling
1/2 cup dry white wine

Steps:

  • Heat oven to 400 degrees. Fill a large bowl with water and squeeze juice from two lemon halves into water. Cut off artichoke stems, peel them with a vegetable peeler, rub them all over with remaining lemon half (this prevents browning) and drop them into water.
  • Use a heavy, sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water. Repeat with remaining artichokes.
  • To prepare stuffing, in a large bowl combine lemon zest, bread crumbs, Parmesan, chopped parsley and rosemary. Mince 6 garlic cloves and add to bowl. Finely chop one carrot and add to bowl along with capers, 1 teaspoon salt and 1/4 teaspoon pepper. Toss.
  • In a small roasting pan or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems, 4 sprigs parsley and remaining garlic cloves. Slice remaining carrot into rounds and add to pan.
  • Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
  • Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 6 grams, Fiber 14 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 9 grams

Tips:

  • Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
  • Prepare the artichokes properly: Cut off the top inch of the artichoke and remove the tough outer leaves. Trim the stem and scoop out the fuzzy choke from the center.
  • Stuff the artichokes generously: The more stuffing you use, the more flavorful the artichokes will be. Be sure to pack the stuffing tightly into the artichoke leaves.
  • Cook the artichokes until tender: The artichokes are done cooking when the leaves are tender and can be easily pulled away from the stem. This usually takes about 30 minutes.
  • Serve the artichokes with your favorite dipping sauce: Melted butter, lemon butter, or aioli are all great options.

Conclusion:

Herb and garlic stuffed artichokes are a delicious and elegant appetizer or side dish. They are relatively easy to make, but they look and taste like they came from a fancy restaurant. With a little practice, you'll be able to make these artichokes perfectly every time. So next time you're looking for a special dish to impress your guests, give herb and garlic stuffed artichokes a try.

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