Best 8 Rachael Ray Stuffed Artichoke Recipes

RACH'S SPINACH-ARTICHOKE-STUFFED BAKED POTATOES > BAKED POTATOES

Steps:

• Preheat oven to 425˚F
• Bake potatoes about 45 to 50 minutes, then cool to handle
• Heat a skillet over medium heat with EVOO, 3 turns of the pan, add shallots and garlic and swirl a minute or 2, add spinach and heat through, add salt and pepper and nutmeg, lemon zest and juice, add artichokes and combine, then add Boursin cheese or cream cheese and melt, stir in sour cream and ¼ cup Parmesan and remove from heat
• Halve the potatoes lengthwise, scoop the center of flesh into a bowl, carefully protecting the skins and about ¼ inch of potato flesh
• Add spinach and artichokes to potato flesh in bowl, combine and refill potato shells or skins
• Top stuffed potatoes with mozzarella and remaining Parm, and bake to browned and cheese is melted

GRANDPA'S ARTICHOKES (BAKED STUFFED ARTICHOKES)

Steps:

• Fill a bowl with water and a little ice and the juice and juiced shell of the lemon
• Trim the artichoke stems but leave them intact
• Pull off the dark outer leaves until you reach the pale leaves
• Instead of snipping off the pointy ends, leave them on for a "star" effect
• As you finish trimming each artichoke, transfer it to the cold lemon water to keep it from browning
• Set up a steamer
• Rub the cut surfaces of the artichokes with a cut lemon half
• Steam the artichokes until they're nice and tender, and the leaves can be pulled off easily, about 30 minutes
• Then cool them upside down so they can drain while they're cooling
• Carefully pull out the center leaves and scrape out the choke (all the little fibers at the center), leaving the artichoke intact
• Preheat the oven to 400°F
• In a skillet, heat the EVOO over medium heat
• Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up
• Reduce the heat a bit, uncover and stir until the anchovies melt into the oil
• Add the garlic and stir for a minute more to combine then add the breadcrumbs
• Work the oil and garlic into the breadcrumbs and toast to deep golden brown
• Add lots of pepper and remove the pan from the heat
• Let cool then stir in the parsley and Parm
• Arrange the artichokes in a baking dish
• Add enough water to barely coat the bottom of the dish
• Spoon the breadcrumb stuffing into the spaces between the artichoke leaves
• When the artichoke is fully stuffed, it will look like a giant star
• Loosely cover the dish with foil and put into the oven until the artichokes are heated through
• Uncover and drizzle the artichokes with EVOO then bake, uncovered, to re-crisp the crumbs
• Serve from the baking dish, with bowls alongside for the discarded leaves

STUFFED ARTICHOKES

Steps:

• Fill a pot large enough to fit the artichokes with water
• Rub the trimmed artichokes with lemon halves then squeeze lemons into the water
• Add artichokes and bring to a boil
• Cook the artichokes until leaves are tender and you can just peel one away from base
• Cold-shock the artichokes and drain upside down
• Remove the center leaves and use a grapefruit spoon or a soup spoon to scrape out the choke from center
• Heat a large skillet over medium heat with EVOO
• Melt butter into oil and add anchovies, breaking them up until they melt away
• Add garlic and red and black pepper, stir a minute or so, then add breadcrumbs
• Let them absorb the oil and butter then toast until deep golden and fragrant
• Cool
• Preheat oven to 425°F
• Combine cheese and parsley and mint and mix in cooled breadcrumbs
• Add 1/8-inch chicken stock or water to a casserole dish
• Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center
• Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes

SPINACH AND ARTICHOKE STUFFED PORTOBELLOS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

EMMANUEL'S BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

A STUFFED PICNIC: TUNA AND ARTICHOKE STUFFED TOMATOES, RED PEPPER, FETA AND CHICK PEA STUFFED ZUCCHINI, NUT AND BROWN SUGAR STUFFED MACINTOSH APPLES

Steps:

• Preheat oven to 425 degrees F.
• Trim a thin slice off of the bottom of each apple. Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide. Hollow out the apples with a small paring knife, carving out a cavity for the filling. Rub the tops and cavities with wedges of lemon to retard browning.
• Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples. Place apples in a shallow baking dish and add 1/4-inch of water to the dish. Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft. Remove from oven. Serve warm or room temperature.
• For stuffed tomatoes, mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.
• For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces.

SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD

Steps:

• Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
• Preheat grill to medium-high and oven to 425 degrees F.
• Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
• Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
• Remove mushroom caps from grill.
• To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
• Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
• Serve 2 caps with a pile of salad alongside, if desired, per person.