FETA-STUFFED ARTICHOKE BOTTOMS
This is just a simple, fun recipe by Sandra Lee. I have made these for appetizers before, but have also enjoyed them for lunch. There are few ingredients and cook time is pretty brief. I just love the flavor combination. I hope you enjoy these little bites!
Provided by LifeIsGood
Categories Cheese
Time 12m
Yield 15 pieces
Number Of Ingredients 5
Steps:
- Preheat your broiler.
- Line a cookie sheet with aluminum foil.
- Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
- Place the artichoke bottoms on the prepared cookie sheet.
- Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
- Broil for about 7 minutes, or until the tops are golden.
- Enjoy!
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
STUFFED ARTICHOKE BOTTOMS
These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.
Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FETA-AND-DILL-STUFFED ARTICHOKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h
Yield Makes 12 halves
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
- Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
- Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.
SPINACH STUFFED ARTICHOKE BOTTOMS
Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.
Provided by hungerbuster
Categories Vegetable
Time 14m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
- Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
- Spinach Sauté:.
- Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
- Gratin Sauce:.
- Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
- Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.
Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1
PIMIENTO CHEESE-STUFFED ARTICHOKE BOTTOMS
When your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Cut a thin layer from the bottom of each artichoke to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne. , Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS
These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.
Provided by Cheryl Barnes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
- Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 350.7 calories, Carbohydrate 2.1 g, Cholesterol 136 mg, Fat 16.1 g, Fiber 0.6 g, Protein 46.9 g, SaturatedFat 5.1 g, Sodium 284.2 mg, Sugar 0.7 g
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