Best 2 Parmesan Stuffed Artichokes Recipes

**Indulge in a Culinary Symphony: Parmesan-Stuffed Artichokes - A Taste of Italy**

Prepare to tantalize your taste buds with the exquisite Parmesan-stuffed artichokes, a culinary masterpiece that embodies the vibrant flavors of Italy. This delectable dish features tender artichoke hearts, carefully stuffed with a savory filling of Parmesan cheese, bread crumbs, garlic, and herbs, creating a harmonious blend of textures and flavors. Baked to perfection, these stuffed artichokes emerge from the oven with a golden-brown crust, inviting you to embark on a culinary journey like no other. Accompanied by three tantalizing dipping sauces – a classic melted butter sauce, a zesty lemon-herb sauce, and a creamy garlic aioli – these Parmesan-stuffed artichokes promise an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY

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

Ingredients

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

PARMESAN-STUFFED ARTICHOKES

Parmesan-Stuffed Artichokes image

Because artichokes have been part of my Italian heritage for many years, I'm always looking for new ways to serve them. While they can be a little time consuming to prepare, the flavorful end result is well worth the effort. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
9 baby artichokes
1/4 cup butter
2 green onions, chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
2 medium tomatoes, seeded and chopped
1/2 cup plus 2 tablespoons grated Romano cheese, divided
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine 8 cups water and lemon juice. Remove and discard outer leaves of artichokes. Using a vegetable peeler, peel the stem of an artichoke. Cut off 1/2-in. from the top; cut in half lengthwise. With a spoon, carefully remove fuzzy center and discard. Place in lemon water and repeat with remaining artichokes., Drain artichokes and place in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a large skillet, saute onions and garlic in butter until tender. Remove from the heat; stir in the bread crumbs, tomatoes, 1/2 cup cheese, parsley, salt and pepper., Spoon heaping tablespoonfuls crumb mixture into each artichoke half; sprinkle with remaining cheese. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts :

Tips:

- Choose medium-sized artichokes that are tightly closed and have green, unblemished leaves. - To remove the choke, use a melon baller or spoon to scoop out the fuzzy center. - If you don't have a steamer, you can boil the artichokes in a large pot of water. - Make sure to drain the artichokes upside down on paper towels to remove any excess water. - You can stuff the artichokes ahead of time and refrigerate them for up to 24 hours. - To reheat the artichokes, bake them at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.

Conclusion:

Parmesan-stuffed artichokes are a delicious and elegant appetizer or side dish. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their crispy leaves, tender hearts, and flavorful stuffing, these artichokes are sure to be a hit with your guests. So next time you're looking for a special dish to serve, give these Parmesan-stuffed artichokes a try. You won't be disappointed!