Best 7 Herb And Garlic Stuffed Artichokes Recipes

STUFFED ARTICHOKES

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

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.

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

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

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!

HERB AND GARLIC STUFFED ARTICHOKES

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.

GRILLED ARTICHOKES WITH PARSLEY AND GARLIC

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

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.