Best Artichokes Stuffed With Herbed Cream Cheese And Bay Shrimp Recipes

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STUFFED ARTICHOKES WITH SHRIMP



Stuffed Artichokes with Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 large artichokes
1 lemon, juiced
2 tablespoons olive oil
Salt
4 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon mustard
1 pound shrimp, boiled and peeled
1/4 teaspoon paprika
Pinch saffron
1/2 pound cherry tomatoes

Steps:

  • Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
  • Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
  • To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
  • Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
  • To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

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

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

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 WITH ARTICHOKES



Shrimp With Artichokes image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 9

8 small or 5 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley
3 large cloves garlic, chopped
2 tablespoons flour
Salt and freshly ground black pepper
16 jumbo shrimp, peeled and de-veined
1/2 cup dry white wine

Steps:

  • If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
  • Drain the artichoke pieces.
  • Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
  • When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
  • Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams

GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY



Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

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

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

ARTICHOKES STUFFED WITH HERBED CREAM CHEESE AND BAY SHRIMP



Artichokes Stuffed With Herbed Cream Cheese and Bay Shrimp image

Ray's Boathouse, Seattle, Washington. Chef Charles Ramseyer uses a pastry bag to pipe the herbed cream cheese into the steamed artichokes, which you can do as well if you want a fancier finish to the filling, though a plain old spoon works well too. The artichokes can be stuffed up to 2 hours in advance and refrigerated until ready to serve. To eat, use the leaves to scoop up some of the cream cheese filling, scraping the tender flesh from the base of the leaf as you draw it between your teeth. From The Best Northwest Places Cookbook (Volume 2) by Cynthia Nims.

Provided by lazyme

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 artichokes
2 lemons, cut in half
4 ounces cooked bay shrimp
8 ounces cream cheese, at room temperature
3/4 cup mayonnaise, preferably homemade (good quality)
1/2 cup grated parmesan cheese
1 shallot, minced
1/4 cup minced celery leaves
1 tablespoon fresh lemon juice
1 tablespoon minced tarragon
2 teaspoons minced basil
1 teaspoon Worcestershire sauce
1 teaspoon celery salt

Steps:

  • FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
  • Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
  • Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
  • CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
  • Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
  • Rub all cut surfaces with one of the lemon halves.
  • Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
  • Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
  • Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
  • Drain the artichokes and set them upside down on paper towels to drain and cool.
  • WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
  • Spoon the herbed cream cheese into the artichokes, smoothing the top.
  • Top each artichoke with some of the shrimp and serve right away.

Nutrition Facts : Calories 534.9, Fat 39, SaturatedFat 17, Cholesterol 128.2, Sodium 856.8, Carbohydrate 34.3, Fiber 9.7, Sugar 3.4, Protein 20.6

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When it comes to appetizers, artichokes stuffed with herbed cream cheese and bay shrimp recipes are an instant crowd-pleaser. These small bites of deliciousness are a perfect blend of tangy, savory, and refreshing flavors that make them a must-try for any gathering or party.

The Artichoke: A Nutritious and Versatile Vegetable

Artichokes have been enjoyed for centuries for their savory taste and nutritious benefits. They are rich in fiber, vitamin C, and antioxidants, making them an excellent choice for a healthy diet. Apart from being nutritious, artichokes are also incredibly versatile. They can be sautéed, roasted, grilled, or simply served raw in salads or dips. However, one of the most popular ways to enjoy artichokes is by stuffing them with different fillings, like herbed cream cheese and bay shrimp.

The Filling: Herbed Cream Cheese and Bay Shrimp

Herbed cream cheese and bay shrimp are the perfect filling to complement the nutty and slightly sweet flavor of artichokes. The cream cheese's smooth and tangy texture brings out the artichoke's delicate taste while the bay shrimp adds a refreshing hint of seafood. The herbed cream cheese used in this recipe is typically made by adding fresh herbs, like chives, basil, parsley, and dill, to the cream cheese. This mixture results in a creamy and herbaceous filling that pairs perfectly with bay shrimp.

The Recipe: Steps to Make Artichokes Stuffed with Herbed Cream Cheese and Bay Shrimp

Ingredients
  • 2 large artichokes
  • 1 cup of bay shrimp
  • 8 oz. of cream cheese (room temperature)
  • 2 tablespoons of fresh herbs (finely chopped)
  • 1 tablespoon of lemon juice
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Prepare the artichokes by cutting the top inch off and the stem at the bottom. Use kitchen scissors to snip off the artichoke tips and remove the outer leaves until you reach the tender inner leaves.
  3. Boil the artichokes in a pot of salted water for 15-20 minutes or until tender. Drain and let cool.
  4. In a mixing bowl, add cream cheese, fresh herbs, salt, pepper, and lemon juice. Mix until all ingredients are evenly distributed.
  5. Add the bay shrimp to the cream cheese mixture and gently stir until combined.
  6. Spoon the filling into the center of each artichoke, spreading some of it in between the leaves.
  7. Drizzle a little olive oil on top of each artichoke and season with salt and pepper.
  8. Place the artichokes in a baking dish and bake for 20-25 minutes or until the filling is golden brown.
  9. Let the artichokes cool for a few minutes before serving.

Conclusion

Artichokes stuffed with herbed cream cheese and bay shrimp recipes are a scrumptious treat that is both nutritious and versatile. This appetizer is perfect for a small gathering or a big party, as they are easy to make and easy to eat. The filling of herbed cream cheese and bay shrimp is a delicious contrast in flavors that makes these artichokes an instant hit. So, next time you're looking for a fun and tasty appetizer, consider this recipe, and you won't be disappointed.
Artichokes stuffed with herbed cream cheese and bay shrimp is a popular dish that never fails to impress guests at any dinner party. The combination of artichokes, cream cheese, and shrimp creates a unique flavor that is both savory and tangy. In this article, we will explore valuable tips on how to create a perfect artichoke stuffed with herbed cream cheese and bay shrimp recipe that will leave your guests asking for more.

Choosing the Right Artichokes

The first step in making a great artichoke stuffed with herbed cream cheese and bay shrimp recipe is selecting the right artichokes. When choosing artichokes, look for the ones that have tightly packed, firm leaves with no signs of wilting or discoloration. Avoid artichokes that feel light for their size or have leaves that appear too stiff, as these are likely overmatured and may have developed a bitter taste.
Preparing the Artichokes
Once you have selected the perfect artichokes, it's time to prepare them for stuffing. Begin by removing any loose or dry outer leaves, then trim the stems so they are sitting flat on the surface. Next, cut off the top inch of the artichoke's pointed tips using a sharp kitchen knife. Finally, use kitchen scissors to trim off the prickly tips of the remaining leaves from around the edges of the artichokes.

Preparing the Herbed Cream Cheese Filling

To create the perfect herbed cream cheese filling, you need to ensure that the cream cheese is at room temperature to make the mixing process easier. In a mixing bowl, combine cream cheese with herbs such as parsley, chives, or dill, to create a flavorful herb mixture. You may also add minced garlic or lemon juice to the mix for additional flavor.
Add Bay Shrimp
To add an exciting twist to your herbed cream cheese mixture, add bay shrimp to the mix. These small shrimp are sweeter and have a more delicate texture than other types of shrimp, making them perfect for this recipe. Mix the bay shrimp with the herbed cream cheese filling until everything is well incorporated.

Filling the Artichokes

With the herbed cream cheese mixture ready, it's time to stuff your artichokes. Using a spoon, carefully fill the spaces between the leaves with the cream cheese mixture. Do not overstuff the artichokes; you want to ensure that each leaf has a little filling on it. Once you have filled the artichokes, place them in a pot with simmering water.
Cooking the Artichokes
To cook the artichokes, cover the pot with a lid and allow them to simmer for about 30 minutes, or until the artichokes are tender enough to pull the leaves off with ease. Once the artichokes are cooked, remove them from the pot and let them cool for several minutes before serving.

Serving the Artichokes

When serving artichokes stuffed with herbed cream cheese and bay shrimp, present them with the stem side facing up. You may want to add some lemon wedges or chopped fresh herbs on top of each artichoke to enhance the flavor further.
Pairing Suggestions
Artichokes stuffed with herbed cream cheese and bay shrimp pair perfectly with light and crisp white wines such as Sauvignon Blanc or Pinot Gris. Additionally, you can serve the dish with a side salad or crispy bread for a more complete meal.

Conclusion

In conclusion, making artichokes stuffed with herbed cream cheese and bay shrimp is an easy and delicious way to impress your guests. Ensure that you choose the perfect artichokes, prepare them correctly, and mix the herbed cream cheese filling with bay shrimp. Finally, cook the artichokes, let them cool, and serve them with complementary sides and a crisp white wine. With these valuable tips, you can create a perfect artichoke stuffed with herbed cream cheese and bay shrimp recipe that your friends and family will talk about for years to come.

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