Best Baked Artichokes Recipes

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Steps:

• Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
• Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

BAKED ORZO WITH ARTICHOKES AND PEAS

Steps:

• Make the béchamel and set aside.
• Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
• Place in the oven and bake 30 minutes, until lightly colored on top.

BAKED ARTICHOKES WITH GORGONZOLA AND HERBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
• Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
• Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

BAKED ARTICHOKES WITH BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
• Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
• Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
• Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.

BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE

Steps:

• In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
• Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
• Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
• In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
• Top the baked artichoke with the fried artichoke slices and tarragon serve.

BAKED STUFFED ARTICHOKES

Steps:

• Preheat oven to 350 degrees.
• Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
• Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
• Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
• Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM

Steps:

• Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
• Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
• Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
• Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
• To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
• To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.

BAKED EGGS WITH ARTICHOKES AND PARMESAN

Steps:

• Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES

Steps:

• Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.

BAKED STUFFED ARTICHOKES

Steps:

• Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
• Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
• Drain artichokes upside-down on paper towels.
• Preheat oven to 375 F.
• In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
• Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
• Place in an 8 x 8 x 2-inch baking dish.
• In a measuring cup combine water and bouillon; pour into bottom of baking dish.
• Bake artichokes for 20 minutes or until heated through.
• In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
• Remove from heat; add lemon juice. Place artichokes on individual serving plates.
• Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.

BRIE-STUFFED BAKED ARTICHOKES

Steps:

• Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander.
• Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate.
• In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the Parmesan cheese. Season with pepper.
• Set oven control to low broil, and position rack close to bottom of oven.
• Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
• In medium bowl, mix remaining 1/4 cup Parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes.
• Broil 3 to 5 minutes, watching carefully, until golden.

"NO FUSS" EASY BAKED ARTICHOKES

Steps:

• Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
• Spread artichoke petals open as far as possible without snapping.
• Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
• Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
• Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
• Remove from oven and remove wrapping.

BAKED ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray.
• Mix bread crumbs, Parmesan cheese, and parsley together in a bowl. Stir olive oil, lemon juice, lemon zest, and garlic together in a separate bowl.
• Spread artichoke hearts into bottom of prepared baking dish. Pour olive oil mixture over artichokes and stir to coat. Spread bread crumb mixture over the artichokes.
• Bake in preheated oven until hot in the center and the bread crumb layer is golden brown, 15 to 20 minutes.

BAKED PARMESAN PORK CHOPS WITH ARTICHOKES

Steps:

• Preheat oven to 450 degrees.
• Season chops with Italian seasoning and salt evenly on both sides.
• Spray an oven-safe dish with the cooking spray.
• Place chops in dish, cover, and bake for 15 minutes.
• Remove from oven and evenly cover each chop with the Parmesan cheese. Place 2 heart halves on each chop.
• Bake for an additional 10 minutes or until cheese is melted.

ARTICHOKES BAKED WITH GOAT CHEESE

Steps:

• Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
• Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
• Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.

CHEESY BAKED ARTICHOKES

Steps:

• Preheat the oven to 375°F Coat a 9" glass pie plate with cooking spray.
• Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice.
• In a small bowl, combine the pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle the mixture evenly over the artichokes.
• Bake for 15 minutes, or until the topping is golden.

BAKED ARTICHOKES WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees.
• Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
• With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
• Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
• Coat the baking dish with olive oil.
• Rub the paste all over the artichoke halves and inside the leaves.
• Place each artichoke half top side down in a baking dish.
• Pour the stock in the dish and cover with a lid or tin foil.
• Bake for 45-50 minutes or until soft and tender.
• Be sure to let cool for a few minutes before digging in!

BAKED ARTICHOKES STUFFED WITH ANCHOVIES AND GARLIC

Steps:

• Place bread in medium bowl. Pour warm water over; soak 5 minutes. Drain, then squeeze bread dry. Return bread to same bowl. Add 1/2 cup oil, purchased breadcrumbs, mint, capers, anchovies, and chopped garlic; blend well. Season stuffing with salt and pepper. Preheat oven to 375°F. Fill large bowl with water. Squeeze in juice from lemon. Cut off all but 1 1/2 inches of stem from 1 artichoke. Peel stem with vegetable peeler. Starting at bottom of artichoke, snap off outer 3 rows of leaves. Cut off top 1/3 of artichoke. Spread leaves, exposing center. Remove center leaves and bristly choke. Place artichoke in lemon water. Repeat with remaining artichokes.
• Pour cold water into 13x9x2-inch glass baking dish to reach depth of 1/2 inch. Add halved garlic. Drain artichokes. Pack centers with stuffing. Place artichokes, stuffed side down, in prepared dish. Drizzle with 1/4 cup oil; sprinkle with salt and pepper. Cover dish. Bake until tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 minutes. Place artichokes on platter. Serve warm or at room temperature.

BAKED BABY ARTICHOKES

Steps:

• Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.
• Preheat oven to 400 degrees.
• Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.
• Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.
• Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.

SBD-CHEESY BAKED ARTICHOKES

Steps:

• Coat a 9" glass pie plate with cooking spray. Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared pie plate and sprinkle with the lemon juice. In a small bowl, combine the pecans, cheese, Italian seasoning, garlic, and oil. Sprinkle the mixture evenly over the artichokes. Bake for 15 minutes, or until the topping is golden.