Best 3 Stuffed Artichokes Italian Recipes
**Discover the Delectable Flavors of Stuffed Artichokes: A Culinary Journey Through Italian Cuisine**
Embark on a delightful culinary adventure with our specially curated collection of stuffed artichoke recipes, a testament to the rich and vibrant flavors of Italian cuisine. These culinary gems, often served as an appetizer or side dish, showcase the versatility and unique taste of artichokes, expertly combined with an array of fillings and cooking techniques. From traditional Italian recipes passed down through generations to modern interpretations with a twist, our comprehensive guide offers a diverse range of options to tantalize your taste buds.
Prepare to be captivated by the classic Stuffed Artichokes Italian Style, where tender artichoke hearts are filled with a savory mixture of breadcrumbs, Parmesan cheese, garlic, and herbs, then baked to perfection. Experience a burst of Mediterranean flavors with the Greek Stuffed Artichokes, featuring a filling of rice, pine nuts, currants, and fresh herbs, all nestled within the artichoke's embrace. For a vegetarian delight, try the Spinach and Feta Stuffed Artichokes, where the delicate flavors of spinach and tangy feta cheese harmoniously blend with the artichoke's natural sweetness.
Seafood enthusiasts will relish the Shrimp Stuffed Artichokes, where succulent shrimp and artichokes unite in a delightful symphony of flavors. If you prefer a meaty filling, the Sausage and Ricotta Stuffed Artichokes offer a hearty and satisfying option, with savory sausage and creamy ricotta cheese taking center stage. And for those seeking a unique twist, the Artichoke and Crab Stuffed Mushrooms provide an unexpected yet harmonious combination of flavors, with crab meat and artichoke hearts nestled within tender mushrooms.
With step-by-step instructions, detailed ingredient lists, and helpful cooking tips, our stuffed artichoke recipes guarantee success in your culinary endeavors. Whether you're a seasoned chef or just starting your culinary journey, these recipes are designed to guide you effortlessly through the process of creating these delectable dishes. So, gather your ingredients, prepare your taste buds, and let's delve into the world of stuffed artichokes, where each bite promises a delectable journey through the heart of Italian cuisine.
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 closed leaves and a deep green color. Avoid artichokes that are too large or have brown or wilted leaves.
- Prepare the artichokes properly: Cut off the top inch of the artichokes and remove the tough outer leaves. Use kitchen shears to trim the sharp points off the remaining leaves.
- Stuff the artichokes: There are many different ways to stuff artichokes. Some popular fillings include breadcrumbs, Parmesan cheese, garlic, herbs, and cooked meats. Be creative and experiment with different flavors.
- Cook the artichokes: You can cook stuffed artichokes by steaming, boiling, or baking them. Steaming is the preferred method as it helps to preserve the artichokes' delicate flavor and texture.
- Serve the artichokes: Stuffed artichokes can be served as an appetizer or main course. They are often served with a dipping sauce, such as melted butter, lemon juice, or hollandaise sauce.
Conclusion:
Stuffed artichokes are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to use up leftover ingredients and they can be tailored to suit any taste. Whether you are serving them as an appetizer or main course, stuffed artichokes are sure to be a hit with your guests.
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