Best 3 Lidias Stuffed Artichoke Recipes
**Lidia's Stuffed Artichoke: A Mediterranean Delight**
Embark on a culinary journey to the heart of the Mediterranean with Lidia's Stuffed Artichoke, a delectable dish that captures the essence of Italian cuisine. This recipe elevates the humble artichoke into a masterpiece, combining savory fillings, aromatic herbs, and tangy cheeses. Discover the secrets to preparing Lidia's Stuffed Artichoke, a dish that promises to impress your taste buds and transport you to the sunny shores of Italy.
Our comprehensive guide includes step-by-step instructions, ensuring that even novice cooks can create this mouthwatering dish with ease. Learn how to select the perfect artichokes, prepare them for stuffing, and craft a flavorful filling that bursts with Mediterranean flavors. We'll also guide you through the baking process, ensuring that your artichokes emerge from the oven tender and succulent, ready to be savored.
In addition to the classic Lidia's Stuffed Artichoke recipe, we've included variations to suit every palate. Explore the tangy delight of Lemon-Stuffed Artichokes, where bright citrus notes dance on your tongue. For those who crave a touch of spice, our Spicy Stuffed Artichokes pack a flavorful punch. And for a vegetarian twist, our Spinach and Feta Stuffed Artichokes offer a delightful balance of flavors and textures.
Whether you're planning a special dinner party or simply seeking a delicious and healthy meal, Lidia's Stuffed Artichoke is the perfect choice. Join us on this culinary adventure and discover the art of preparing this timeless Italian dish.
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!
LIDIA'S ITALY CHICKEN WITH ARTICHOKES
I was watching The Today Show the other day and they had Lidia on preparing this recipe. I was so excited because I had some artichoke and didn't know what to do with them so I made this. YUM!!!!! My boyfriend absolutely loved this. He said it was one of my bests! :) I served it with baked carrots in butter, parsley and garlic salt. Which he also loved. This is defiantly a crowd pleaser.
Provided by all4him
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the artichokes and cut them into halves or wedges, about 1-1/2 inches wide and soak them in water with juice from the lemon.
- Salt the chicken. In a heavy bottom pan brown chicken in oil, but do not cook all of the way through. Remove and place on a dish.
- When the chicken is done put garlic in pan and cook for about two minutes, until sizzling.
- Take the artichoke out of the water and place in pan with the garlic. Stir well and season with 1/2 teaspoon of salt and red pepper flakes.
- Cook for about 5 minutes tossing often. When the artichokes start to turn color add wine and cook until nearly evaporated, about 3 minutes.
- Pour in tomatoes and 3 cups of water. Cover pan, bring to a boil and reduce for a steady simmer for about 15 minutes.
- Return chicken pieces and any liquid on platter to the pan submerging them into the sauce. Cover and return to a simmer again for 40 minutes.
- Check about a quarter way through to make sure there is enough liquid so as not to burn.
- Remove lid and allow sauce to thicken up, simmering for about 15 minutes.
Nutrition Facts : Calories 572.6, Fat 35, SaturatedFat 9, Cholesterol 138, Sodium 1026.2, Carbohydrate 20.9, Fiber 8.7, Sugar 3.9, Protein 39.5
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
Tips:
- Choose large, firm artichokes with tightly closed leaves.
- Trim the artichokes by removing the tough outer leaves and cutting off the top 1 inch of the artichoke.
- Use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Stuff the artichokes with a mixture of bread crumbs, Parmesan cheese, garlic, parsley, and olive oil.
- Drizzle the artichokes with olive oil and bake them in a preheated oven until they are tender and the leaves are slightly browned.
- Serve the artichokes warm with a dipping sauce, such as melted butter, olive oil, or lemon juice.
Conclusion:
Lidia's stuffed artichoke recipe is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The artichokes are stuffed with a flavorful mixture of bread crumbs, Parmesan cheese, garlic, parsley, and olive oil, and then baked until they are tender and the leaves are slightly browned. The artichokes can be served warm with a dipping sauce, such as melted butter, olive oil, or lemon juice. This recipe is sure to please everyone at your table.
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