Number Of Ingredients 7 Steps:
Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring. In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn’t boil dry. Add more water if necessary. Serve each artichoke hot, on an individual plate.
Time 35m Yield 6 servings Number Of Ingredients 11 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
Time 1h20m Number Of Ingredients 0 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.
Time 1h40m Yield 4 Number Of Ingredients 10 Steps:
Remove any discolored leaves from artichokes; trim stems even with base. Cutting straight across, cut 1 inch from tops and discard tops. With kitchen scissors, cut tips off leaves. Rinse artichokes with cold water. Place steamer basket in 1/2 inch water in large saucepan or Dutch oven (water should not touch bottom of basket). Place artichokes in steamer basket. Squeeze lemon over artichokes and add lemon halves to basket. Cover tightly; heat to boiling. Reduce heat to low; steam about 30 minutes or until bottoms are tender when pierced with fork. Remove artichokes from basket; cool 15 minutes. Heat oven to 400°F. In small skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until tender. In small bowl, stir together onion mixture, butter, bread crumbs, cheese, oregano and basil until well blended. Remove center leaves and choke from each artichoke. Spoon filling into center of artichoke and a few of the side leaves. Place on cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes before serving.
Yield Makes 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Zest one lemon; set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes; working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes. In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture. Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 8 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!
Time 1h20m Yield 4 servings. Number Of Ingredients 13 Steps:
Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice., Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard., Preheat oven to 350°. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon zest, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing. , Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned.
Time 1h25m Yield 6 Number Of Ingredients 8 Steps:
Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
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.
Time 1h35m Yield 4 servings. Number Of Ingredients 12 Steps:
Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. , In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. , In a bowl, combine the eggs, milk, ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over mixture and mix well. Stuff meat mixture into center of artichokes and between leaves. Place in an ungreased 11x7-in. baking dish. Combine tomato sauce and water; pour over top. , Cover and bake at 350° for 1 to 1-1/2 hours or until meat is no longer pink.
Time 1h Yield 4 servings Number Of Ingredients 8 Steps:
Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open. Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each artichoke, sprinkle it with lemon juice and set aside. In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture. Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well. Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more olive oil and lemon juice. Serve hot, warm or at room temperature.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 10 Steps:
With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon. Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes. Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot. Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes. Meanwhile, position oven rack about 8 inches from heat source; preheat broiler. With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.
Time 50m Yield 6 servings Number Of Ingredients 9 Steps:
Using a sharp, heavy knife, cut off the upper part of each artichoke at a point 1 to 1 1/2 inches from the top. Using a pair of scissors, cut off the tops of the remaining outside leaves. Cut off the stem, making a flat base. Using a sharp spoon, dig out the center petals and the choke. Mix the next six ingredients in a large bowl to form the stuffing. One at a time, stuff the artichokes, standing each artichoke in the bowl of seasoned crumb-stuffing, spreading the petals apart with your fingers and forcing in as much of the crumb mixture as it will hold. Arrange the artichokes in the bottom of a large, deep pot. Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil over the tops of the artichokes and simmer, covered, until tender, about 30 minutes. Serve hot or lukewarm, passing some of the cooking liquid at the table for dipping.
Yield 2 servings Number Of Ingredients 12 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!
