Best 3 Italian Stuffed Artichokes Recipes
**Unveiling the Delights of Italian Stuffed Artichokes: A Culinary Journey into Flavor and Tradition**
Embark on a culinary adventure with Italian stuffed artichokes, a classic dish that tantalizes taste buds and captures the essence of Italian cuisine. These delectable treats are crafted with fresh artichokes, carefully stuffed with a savory filling of breadcrumbs, herbs, cheese, and aromatic spices. Baked to perfection, the artichokes transform into tender vessels bursting with a symphony of flavors. This article presents a collection of diverse recipes, each offering unique interpretations of this beloved dish. From traditional Italian recipes passed down through generations to innovative twists that add a touch of modernity, these recipes will guide you in creating an unforgettable culinary masterpiece.
**Recipes Included:**
* **Classic Italian Stuffed Artichokes:**
This recipe embodies the timeless tradition of Italian stuffed artichokes. Fresh artichokes are meticulously stuffed with a flavorful combination of breadcrumbs, Parmigiano-Reggiano cheese, garlic, parsley, and a hint of lemon zest. Baked until tender, these artichokes deliver a delightful balance of flavors and textures.
* **Spinach and Feta Stuffed Artichokes:**
This recipe adds a vibrant twist to the classic dish by incorporating spinach and feta cheese into the stuffing. The spinach infuses a fresh, earthy flavor, while the feta cheese adds a tangy, creamy element. A sprinkling of pine nuts adds a touch of nutty crunch, creating a harmonious blend of flavors.
* **Sun-Dried Tomato and Pesto Stuffed Artichokes:**
This recipe captures the vibrant flavors of sun-dried tomatoes and aromatic pesto. Sun-dried tomatoes add a sweet and tangy touch, while the pesto brings in a burst of basil, pine nuts, and Parmesan cheese. These ingredients create a flavorful filling that pairs perfectly with the tender artichokes.
* **Crab and Shrimp Stuffed Artichokes:**
Seafood lovers will delight in this recipe, which combines the delicate flavors of crab and shrimp with artichokes. A luscious filling of crab meat, shrimp, breadcrumbs, mayonnaise, and a blend of herbs elevates this dish to a seafood lover's paradise.
* **Artichoke and Sausage Stuffed Shells:**
This recipe takes a creative approach by combining artichoke and sausage stuffing with pasta shells. Artichokes and sausage are sautéed together with a blend of spices, then stuffed into pasta shells and baked in a rich tomato sauce. The result is a hearty and satisfying dish that brings together the best of both worlds.
ITALIAN STUFFED ARTICHOKES
"I can remember Mom making this special treat at Easter, Thanksgiving and Christmas," writes Emma Magielda from Amsterdam, New York. "We looked forward to it all year!" TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily. , Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard. , In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.
Nutrition Facts :
ITALIAN STUFFED ARTICHOKES
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
- Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
- Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
- Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!
ITALIAN BABY STUFFED ARTICHOKES
An Italian recipe passed on from my mom and always delicious, these stuffed artichokes are sure to please!
Provided by Dizdezi
Categories Artichoke
Time 1h15m
Yield 9 artichokes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.
Nutrition Facts : Calories 508.9, Fat 39.8, SaturatedFat 6.8, Cholesterol 7.5, Sodium 616.2, Carbohydrate 31.9, Fiber 8.9, Sugar 3.2, Protein 11.1
Tips:
- Choose the right artichokes: Look for medium-sized artichokes with tightly packed leaves and a deep green color. Avoid artichokes that are too large or have brown spots or wilted leaves.
- Prepare the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Cook the artichokes until tender: You can cook artichokes in a variety of ways, but the most common methods are boiling, steaming, or roasting. Cook the artichokes until the leaves are tender and can be easily pulled away from the base.
- Stuff the artichokes with your favorite filling: There are many different fillings that you can use to stuff artichokes, such as breadcrumbs, cheese, meat, or vegetables. Get creative and experiment with different flavors.
- Serve the artichokes hot or cold: Stuffed artichokes can be served hot or cold. If you are serving them hot, drizzle them with melted butter or olive oil. If you are serving them cold, you can make a dipping sauce to go with them.
Conclusion:
Stuffed artichokes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own personal taste. So next time you are looking for a new and exciting recipe to try, give stuffed artichokes a try.
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