Indulge in a culinary journey with our delectable Stuffed Artichokes with Shrimp, a dish that tantalizes taste buds with its intricate flavors and textures. This comprehensive guide presents various recipes to suit every palate, from the traditional Italian version to creative takes with seafood and vegetarian fillings. Embark on an exploration of culinary artistry as we guide you through the steps to create these mouthwatering stuffed artichokes, perfect for a special occasion or a delightful weeknight meal. Discover the secrets to selecting the best artichokes, preparing them for stuffing, and creating a flavorful filling that bursts with flavor in every bite.
**Recipes:**
1. **Classic Stuffed Artichokes:** Experience the timeless flavors of this Italian classic, featuring a savory breadcrumb and Parmesan cheese filling.
2. **Seafood Stuffed Artichokes:** Embark on a seafood extravaganza with shrimp, crab, and scallops nestled within tender artichoke leaves.
3. **Spinach and Feta Stuffed Artichokes:** Delight in a vegetarian twist, combining the vibrant flavors of spinach, feta, and herbs for a satisfying and healthy meal.
4. **Sun-Dried Tomato and Goat Cheese Stuffed Artichokes:** Savor the tangy combination of sun-dried tomatoes, goat cheese, and basil, creating a Mediterranean-inspired dish.
5. **Wild Rice and Mushroom Stuffed Artichokes:** Experience a hearty and flavorful combination of wild rice, mushrooms, and aromatic herbs for a satisfying and wholesome meal.
STUFFED ARTICHOKES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 0
Steps:
- Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.
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
SHRIMP-STUFFED ARTICHOKE BOTTOMS
What an easy and elegant appetizer! I use small pre-cooked and peeled frozen shrimp to make things really speedy.
Provided by KathyP53
Categories Brunch
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Drain and arrange artichoke bottoms in a buttered glass pie dish.
- In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 401.4, Fat 25.4, SaturatedFat 15.5, Cholesterol 282.9, Sodium 596.5, Carbohydrate 10.3, Fiber 3.1, Sugar 0.4, Protein 29.2
SHRIMP STUFFED ARTICHOKE
In New Orleans a stuffed artichoke is a tradition. Garlic, cheese, olive oil, and bread crumbs, all stuffed in and around the leaves make for some really good bites to eat with cocktails. Add shrimp, crab or crawfish to send it over the top! In this recipe the leaves are removed and then topped with the delicious stuffing.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
- Cover and cook on high for 7-9 minutes, or until tender.
- Drain and let cool.
- Remove and refrigerate leaves.
- Chop heart and tender center of stem; refrigerate if prepared ahead.
- Heat together olive oil and butter in a very large skillet.
- Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.
- Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
- Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
- Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
- Serve on pretty platter.
SHRIMP STUFFED ARTICHOKES
from Best of the Best California Cookbook, 2000, Quail Ridge Press. Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks
Provided by ngibsonn
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim artichokes.
- Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
- Turn them bottom up, place on paper towels and chill thoroughly.
- Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
- With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
- The artichoke should retain its shape with a hole in the center for the filling.
- Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
- Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
- Season with salt and pepper to taste, and additional lemon juice if necessary.
- Fill the artichokes with the mixture and serve.
Tips:
- Choose the right artichokes: Look for artichokes that are heavy for their size, have tightly closed leaves, and have a bright green color.
- Prepare the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Stuff the artichokes: You can stuff artichokes with a variety of fillings, such as shrimp, crab, breadcrumbs, cheese, and vegetables.
- Cook the artichokes: Artichokes can be cooked in a variety of ways, such as steaming, boiling, or baking. The cooking time will vary depending on the method you choose.
- Serve the artichokes: Artichokes can be served as an appetizer, main course, or side dish. They can be served with a variety of dipping sauces, such as melted butter, olive oil, or mayonnaise.
Conclusion:
Stuffed artichokes are a delicious and versatile dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. Artichokes are also low in calories and fat. If you are looking for a healthy and flavorful dish to add to your next meal, stuffed artichokes are a great option.
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