When my mother passed, I started revisiting her old recipes. So, I wanted to share a great recipe that she taught me how to make when I was a teenager. 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!
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Stuffed Artichokes Recipe 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
Stuffed Artichokes Recipe Instructions
Squeeze the lemon into a large bowl of water to hold all the artichokes. Artichokes turn brown if you don't do this step.
Cut the stems off the bottom of the artichokes to help it sit level in the Dutch oven pan.
Peel the artichoke stem with a peeler and toss it into the lemon water.
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.
Turn the artichokes over with the leaves side down to help prevent browning. Set aside.
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.
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.
Add enough stuffing mixture in each artichoke. Add in between the different layers of leaves too. You may have some stuffing left.
Cook the artichokes
Heat the pan and add a tablespoon of olive oil inside the Dutch oven pan.
Add the stuffed artichoke to the pan. Be sure the pan is not too hot because it may make a mess.
Add ¾ inch of water covering the bottom of the pan. Add the artichoke stems to the water.
Bring to a boil and cover for 30-40 minutes. NOTE: When the stems are done, the artichokes are done.
Serve warm.
Well, that's it. I hope you try this recipe and come back and leave a comment.
What Tools do I need to make this Stuffed Artichoke Recipe?
First, you need to know you don't need a lot. But you do need these items.
- Dutch Oven Saucepan with Lid - This will help you steam the artichokes better and can easily fit 4 artichokes in them. It should be about 5 qt.
- Chef's knife - A good quality chef's knife will help cut through the artichoke stem.
- Kitchen shears - These are helpful when cutting the tips of the leaves. You don't want to eat the tips; they are sharp.
- A cutting board - A cutting board will help you cut the artichoke safely.
- Large prep bowl for water - This bowl is for the lemon, and to add the cut artichokes so they don't oxidate.
- A spoon - A tablespoon or teaspoon helps when you are reading to clear out the hairs in the center of the artichoke to make room for the stuffing.
I hope these tools help you make these amazing stuffed artichokes!
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:
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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
- Squeeze the lemon into a large bowl of water to hold all the artichokes. Artichokes turn brown if you don't do this step.
- Cut the stems off the bottom of the artichokes to help them sit level in the dutch oven pan.
- Peel the artichoke stem with a peeler and toss it into the lemon water.
- 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.
- Turn the artichokes over with the leaves side down to help prevent browning. Set aside.
- 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.
- 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.
- Add enough stuffing mixture to each artichoke. Add in between the different layers of leaves too. You may have some stuffing left.
- Heat the pan and add a tablespoon of olive oil into the dutch oven pan.
- Add the stuffed artichoke into the pan. Be sure the pan is not too hot because it may make a mess.
- Add ¾ inch of water covering the bottom of the pan. Add the artichoke stems to the water.
- Bring to a boil and cover for 30-40 minutes. NOTE: when the stems are done, the artichokes are done.
- Serve warm.
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Susan cooper
These look yummy! And they would be very pretty on a dinner plate. Can't wait to try them. Printing out recipe now.