Best 2 New Orleans Stuffed Artichokes Recipes
In the heart of Louisiana, where vibrant flavors dance on every plate, the New Orleans Stuffed Artichokes stand as a testament to the city's culinary prowess. These delectable morsels, crafted with the utmost care and precision, showcase the perfect union of savory and succulent ingredients. As you embark on this culinary journey, you'll discover a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more.
Deep-fried until golden brown, these artichokes unveil a tender heart brimming with a flavorful stuffing. The aromatic blend of shrimp, crab meat, bell peppers, and onions sautéed in a rich butter sauce creates a savory filling that perfectly complements the artichoke's delicate flavor. Served with a zesty remoulade sauce, these stuffed artichokes offer a delightful contrast of creamy and tangy notes, elevating the overall experience.
Our curated collection of recipes provides a step-by-step guide to crafting these culinary masterpieces in your own kitchen. Whether you're a seasoned chef or a novice cook, our detailed instructions and helpful tips will ensure your stuffed artichokes turn out perfectly. Immerse yourself in the vibrant flavors of New Orleans and create a dish that will transport your taste buds to the bustling streets of the Big Easy.
STUFFED ARTICHOKES
Provided by Emeril Lagasse
Categories appetizer
Time 1h15m
Yield 6 appetizer servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
- Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.
- Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.
- Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.
- To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.
- Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.
- Drain the artichokes upside down in a colander.
- When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart. Gently pull the leaves outward from the center until the leaves open slightly.
- Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.
- Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.
- Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.
- Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. Serve with additional lemon wedges.
STUFFED ARTICHOKES
Steps:
- Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open. Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each artichoke, sprinkle it with lemon juice and set aside.
- In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture. Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.
- Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more olive oil and lemon juice. Serve hot, warm or at room temperature.
Tips:
- Choose fresh artichokes: Look for artichokes with tightly closed leaves and no blemishes.
- Trim the artichokes: Cut off the top 1/3 of the artichoke and remove the tough outer leaves.
- Stuff the artichokes: Fill the center of the artichoke with your desired stuffing.
- Steam the artichokes: Place the artichokes in a steamer basket over boiling water and steam for 30-45 minutes, or until tender.
- Serve the artichokes: Drizzle the artichokes with melted butter or olive oil and sprinkle with salt and pepper.
Conclusion:
New Orleans stuffed artichokes are a delicious and elegant dish that is perfect for any occasion. With their crispy leaves, savory stuffing, and tender hearts, these artichokes are sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give New Orleans stuffed artichokes a try!
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