Best Frankie And Johnnys Stuffed Artichoke Recipes

STUFFED ARTICHOKES

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 ULTIMATE STUFFED ARTICHOKE RECIPE

Steps:

• Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
• Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
• Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
• Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf - it should come off fairly easily. Set them aside to cool.
• While the artichokes are steaming, preheat the oven to 375°F.
• Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
• Place the artichokes, sitting on their bases, in a baking dish.
• Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
• Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
• I like serving these whole for sharing.

THE BEST STUFFED ARTICHOKES

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.

FRANKIE AND JOHNNY'S STUFFED ARTICHOKE

Steps:

• Slice off the pointed ends of each artichoke.
• Rub a lemon on the cut ends to prevent browning.
• Slice off the stem end of each artichoke so that they sit up straight.
• Fry the bacon until crisp; drain.
• Crumble into a bowl, and mix in the next 9 ingredients.
• Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
• Tap each artichoke gently to let any loose stuffing fall off.
• Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
• Add water to a depth of 1-1/2 inches.
• Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
• Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
• Check the water level after about 25 minutes, and add more if necessary.
• Serve hot or warm.
• The stuffed artichokes can be prepared in advance and reheated before serving.
• Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
• Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.

STUFFED ARTICHOKES

Steps:

• Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
• Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
• Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
• In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
• Stuff the artichokes with the paste.
• Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
• Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
• Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
• Serve hot or cold drizzled with olive oil.
• May - Why We Love: Artichokes

BUTTERY STUFFED ARTICHOKES

Steps:

• Rinse the artichokes and trim the bottom of the stems. Cut off about 1" of the top of the artichoke. Using scissors, cut the tip off of each leaf. Rinse artichokes under cool water.
• Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well.
• Meanwhile, preheat oven to 425°F.
• Combine bread crumbs, butter, garlic powder, lemon zest, and ¼ cup of the parmesan cheese in a small bowl. Stuff breadcrumb mixture between the leaves of the artichoke.
• Place on a baking sheet, top with remaining parmesan cheese, and drizzle with olive oil. Bake 8-10 minutes or until crumbs are golden. Broil 1-2 minutes if desired.
• Serve warm with lemon wedges and melted butter or aioli for dipping.

ITALIAN STUFFED ARTICHOKES

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.

STUFFED ARTICHOKE

Steps:

• Mix together all ingredients except artichokes and 1/4 cup olive oil.
• Cut top and bottom from artichoke and rinse.
• Turn artichoke upside down and smash slightly to open leaves.
• Fill each leaf from the outside in by using the top of each leaf.
• Drizzle remaining olive oil over artichokes.
• Steam in covered pot with just enough water to cover the bottom of the pain, but not touching the stuffing mixture.
• Steam for about 45 minutes or until leaf pulls off easily.
• Serve.
• Note: Crabmeat can be cut from recipe or replaced with shrimp, crawfish, lobster or any other seafood.