Best Italian Stuffed Artichokes Recipes

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.

ITALIAN STUFFED ARTICHOKES

Steps:

• Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
• Trim off stems so artichokes sit on a flat surface.
• Trim off the pointed tips of each leaf.
• Set aside.
• In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
• Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
• You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
• Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
• Stuff desired amount of leaves and shake off excess mixture.
• Continue this step with remaining artichokes.
• Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
• Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
• Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
• Cool for 10 minutes; serve and Enjoy!

ITALIAN STUFFED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F.
• Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes.
• Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper.
• Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil.
• Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve!

ITALIAN BABY STUFFED ARTICHOKES

Steps:

• Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.

ITALIAN STUFFED ARTICHOKES

Steps:

• 1. Trim the base of each artichoke flat so they will stand up.
• 2. Cut off the top inch of the artichoke and trim the pointed leaves. Cut one lemon in half and rub entire surface and cut edges with lemon. Save lemon halves for stock.
• 3. In large stock pot, soak artichokes in salt water for 20 minutes to tenderize and clean. Discard liquid and rinse well.
• 4. To stock pot add stock ingredients and artichokes then boil for about 20 minutes. Remove artichokes and drain upside down on paper towels. Save reserved stock and set aside.
• 5. Heat 2 Tbsp olive oil and 2 Tbsp butter in skillet and add onions, garlic, and spices. Saute until onions are clear but not brown.
• 6. In a large bowl combine sauteed onions/garlic, and remaining ingredients except lemon slices. Mix well and drizzle E.V. Olive Oil into mixture to moisten just enough to hold together when pinched. Don't make it too wet.
• 7. On flat plate that's easy to work on, place one artichoke at a time and starting with outside leaves fill each leaf with mixture, packing the filling deep into each leaf. Continue until all leaves and center has been stuffed.
• 8. Place filled artichokes upright in deep baking pan with raised rack.
• 9. Drizzle 1/4 T olive oil on top and place a slice of lemon on top of each artichoke.
• 10. Pour reserved stock into the bottom of baking pan just until it reaches the bottom of the artichokes.
• 11. Bake at 350 degrees for 1 1/2 hours.
• 12. To eat an Artichoke: Grab a cooked leaf and place it your mouth. While still holding it bite down on the leaf while pulling it out of your mouth stripping the stuffing along with the cooked artichoke flesh from the base of the leaf. Enjoy!
• 13. *OPTIONS: If desired add 1/2 pound of cooked ground pork sausage or sweet Italian sausage to the bread crumb mixture