Stuffed Artichokes Recipe

Since this past weekend was Mother's Day and my mother has passed, I wanted to share a great recipe that she taught me how to do.  It's one that we would eat at least a few times a year.  Not because it is difficult but because it wasn't easy to find good artichokes. And when you did find them, you snatched them up right away. Here is her delicious stuffed artichokes recipe.  Enjoy!

Ingredients:

4 large artichokes
1 whole lemon (cut and squeezed for juice)
Stuffing mixture:
1 tablespoon Dried Parsley or fresh
1 cup Panko breadcrumbs
6 crushed garlic
4 tablespoon Olive Oil
Salt and Pepper to taste
1 tablespoon Olive Oil for cooking

Instructions:

1. Squeeze the lemon into a large bowl of water to hold all the artichokes.  Artichokes turn brown if you don't do this step.
2. Cut the stems off the bottom of the artichokes to help it sit level in the dutch oven pan.
3. Peel the artichoke stem with a peeler and toss it into the lemon water.
4. Use a sharp bread knife to cut off the top of the artichoke. Then cut the points off the leaves holding the scissors horizontally to make a straight edge.
5. Turn the artichokes over with the leaves side down to help prevent browning. Set aside.
6. In a bowl, mix 1 cup Panko breadcrumbs, 1 tablespoon Dried Parsley or fresh, 6 crushed garlic, 4 tablespoon Olive Oil, and Salt and Pepper to taste. It should make a paste.  Add more olive oil if needed to get the right consistency.
7. Drain out the water from each artichoke one at a time and spread out the leaves. Take out some of the leaves from the center.  Don't go too deep in the center. Enough to add some of the stuffing mixtures you made into the center and between the different layers of leaves.
8. Add enough stuffing mixture in each artichoke.  Add in between the different layers of leaves too. You may have some stuffing left.
9. Heat the pan and add a tablespoon of olive oil into the dutch oven pan.
10. Add the stuffed artichoke into the pan. Be sure the pan is not too hot because it may make a mess.
11. Add ¾ inch of water covering the bottom of the pan. Add the artichoke stems to the water.
12. Bring to a boil and cover for 30-40 minutes.   NOTE: when the stems are done, the artichokes are done. 
13. Serve warm. 

Well, that's it.  I hope you try this recipe and come back and leave a comment. 

Do you know how to eat an artichoke?  Here is a video from the California Artichoke Advisory Board. 

If you want to print out this recipe, here you go:

Stuffed Artichokes Recipe

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May 10, 2016

by Sabrina Quairoli

Cuisine italian

Category Recipe Vegetarian Recipes

Persons

4

Serving Size

1 artichoke

Prep Time

15 minutes

Cook Time

40 minutes

Wait Time

10 minutes

Total Time

55 minutes

Ingredients

• 4 large artichokes
• 1 whole lemon (cut and squeezed for juice)
• Stuffing mixture:
• 1 tablespoon Dried Parsley or fresh
• 1 cup Panko breadcrumbs
• 6 crushed garlic
• 4 tablespoon Olive Oil
• Salt and Pepper to taste
• 1 tablespoon Olive Oil for cooking

Instructions

1. Squeeze the lemon into a large bowl of water to hold all the artichokes. Artichokes turn brown if you don't do this step.
2. Cut the stems off the bottom of the artichokes to help them sit level in the dutch oven pan.
3. Peel the artichoke stem with a peeler and toss it into the lemon water.
4. Use a sharp bread knife to cut off the top of the artichoke. Then cut the points off the leaves holding the scissors horizontally to make a straight edge.
5. Turn the artichokes over with the leaves side down to help prevent browning. Set aside.
6. In a bowl, mix 1 cup Panko breadcrumbs, 1 tablespoon Dried Parsley or fresh, six crushed garlic, 4 tablespoon Olive Oil, and Salt and Pepper to taste. It should make a paste. Add more olive oil if needed to get the right consistency.
7. Drain out the water from each artichoke one at a time and spread out the leaves. Take out some of the leaves from the center. Don't go too deep in the center. Enough to add some of the stuffing mixtures you made into the center and between the different layers of leaves.
8. Add enough stuffing mixture to each artichoke. Add in between the different layers of leaves too. You may have some stuffing left.
9. Heat the pan and add a tablespoon of olive oil into the dutch oven pan.
10. Add the stuffed artichoke into the pan. Be sure the pan is not too hot because it may make a mess.
11. Add ¾ inch of water covering the bottom of the pan. Add the artichoke stems to the water.
12. Bring to a boil and cover for 30-40 minutes. NOTE: when the stems are done, the artichokes are done.
13. Serve warm.

Calories

338

14%

Fat

17 g

26%

Saturated

2.4 g

10%

Carbs

41 g

13%

Protein

9.3 g

Fiber

10 g

40%

Sugar

2.8 g

Sodium

570 mg

23%

Trans fat

0.0 g

Cholesterol

0.0 mg

0%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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