How To Make Italian Stuffed Artichokes
Today we're making an Easter and Christmas favorite. Stuffed artichokes! There are so many ways to stuff them, but I figured I'd show you one that most people will love. If you're feeling more adventurous, add anchovies, pine nuts, capers, or whatever ingredients you like!
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ARTICHOKE 101 | how to cook and eat artichokes
Learn how to cook and eat artichokes! I'll also show you how to shop for, store and prepare your artichokes. I love to steam artichokes. This is the easiest way to cook them and is perfect for a beginner.
An artichoke is an immature flower bud of a thistle plant. They are a round green vegetables made up of lots of leaves tightly packed together.
They have great health benefits; high in fiber, rich in antioxidants and offer a good amount of Vitamin C. I will link to some artichoke recipes below. Enjoy!
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HOW TO COOK ARTICHOKES
3-4 artichokes, trimmed
1 tbsp extra virgin olive oil
1/2 lemon
filtered water
3-4 artichokes
1 tablespoon olive oil
1/2 lemon
filtered water
salt and pepper to taste
Instructions
Was artichokes under cold water. Trim the bottom of the stem and pull off any tough leaves near the bottom of the artichoke.
Using a scissor, trim off the thorny portion of each leaf. This will be about 1/4-1/3 of the leaf.
Using a sharp knife, trim off the top of the artichoke where the leaves are tightly packed together. I like to use a serrated knife for this.
Place a few inches of water in the bottom of a large pot along with a tablespoon of extra virgin olive oil, and 1/2 a lemon. Bring to a boil, then reduce down to a simmer.
Place the artichokes in the bottom of the pot (you should be able to fit 3-4 artichokes depending on the size of the artichokes and the size of your pot). Simmer for 35-45 minutes or until the stems are tender and the thicker bottom leaves pull out easily.
Remove the artichokes from the pot and once they are cool enough to handle, lay them flat side down and cut them in half lengthwise.
Use a spoon to scoop out the choke and any tough leaves near the center (they are not edible so you can toss them!).
Serve with fresh lemon, vinaigrette, and/or some garlic aioli. Enjoy!
NOTES
Cooking time may vary based on the size of your artichokes. Ultimately, you want the stem to be fork-tender and the leaves to pull out easily. Let this be your guide.
NUTRITION
Serving: 1artichoke | Calories: 95kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 492mg | Fiber: 7g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 2mg
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Stuffed Artichokes - Italian style
Growing up as a child in an Italian household, my mother would make stuffed artichokes monthly - we loved them! Over the years, Laura has also mastered making them and today, she shares her recipe with you. Hope you enjoy it :)
0:00 introduction
0:14 preparing the broth
1:08 how to clean an artichoke
5:56 preparing the stuffing
11:01 stuffing the artichokes
13:19 baking the artichokes
14:55 how to eat an artichoke
Laura’s Stuffed Artichokes – Italian style
Ingredients
• 4 large Artichokes
• 1 ½ liters of water
• Juice from 1 lemon
• Salt
• Extra virgin olive oil (EVOO)
Stuffing ingredients:
• Stems from Artichokes, pealed and chopped into tiny pcs.
• Bread, cut up into small 1/4-inch cubes (about 4 - 5 cups worth)
• 1 – 2 TSP oregano
• 1 – 2 TSP parsley
• 1 garlic clove, minced
• ½ tsp salt
• Extra Virgin Olive oil (EVOO)
• Water (from artichoke pot)
Process
• In a pot, add 1 ½ liters of water, lemon juice, ½ tsp salt and 1 TBSP EVOO. Bring to a boil, leave lid on and set aside, keeping water hot
• Clean your artichokes by cutting off bottom stem (reserve the stems). Place on counter cut side up, and apply some pressure to the artichoke, while rolling it around – this will loosen the leaves. Remove the tough bottom layer of leaves. Then cut off all the “sharp tips”, off every remaining leaf (scissors work well). Open the artichoke from the top/middle and inside, remove the “fuzzy” part right in the middle, on the bottom, and discard that part.
• After cleaning, wash the artichokes and then place them in the pot of pre-boiled water (which still needs to be hot) and let them soak for 30 minutes with lid on. (Note: we will also need to use this water later)
• Meanwhile, preheat your oven to 350 degrees, and let’s make your stuffing.
o For your stuffing, put chopped stems, oregano, parsley, garlic, salt in a bowl. Add ½ cup of water, taken from your hot pot with the artichokes in it, and mix till combined.
o Add the chopped bread to the bowl, and mix everything together. Add another ½ - ¾ cup of water (again, form your artichoke hot pot), enough to make your bread moist and almost stick together. Now drizzle EVOO over the bread and mix in again. Set aside
• Remove artichokes from the pot and begin to stuff them with the bread crumb mixture. Stuff the leaves all around with a bit and then fill the middle completely to the top.
• Take a deep oven dish (like a casserole dish) and rub some oil on the bottom and sides. Place your artichokes in the deep dish, cut side down (i.e. the cut stem side down)
• Now pour in some water from the hot pot that the artichokes came out of – you will want enough water to fill the bottom of your casserole dish, about 1 inch deep.
• Cover the artichokes and place into your preheated oven – bake for 45 mins with lid on. Remove lid and continue to bake for 10 – 15 more minutes
• Remove and enjoy while hot
Tips on eating the Artichokes
• Remove each leaf and scrap each leaf, between your top and bottom front teeth. There will be a tender part on the inside of the leaf, that will be eating, along with any breading.
• As you get close to the middle, the leaves will be come smaller and more tender – at this point, you will be able to eat the whole leaf, as opposed to just scraping them.
• Then, of course, you can eat all the stuffing in the middle, and you can also eat the base of the artichoke ???? (if there are any “fuzzy” parts left on the bottom, just remove them and then you can eat the base)
• These are delicious and “fun” to eat
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Easy Baked Artichoke
Here is what you'll need!
Ingredients:
artichoke
lemon
olive oil
salt
pepper
minced garlic
parsley
parmesan
Directions:
Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and parmesan, make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Bake at 425°F/220°C for 1 hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!
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Irresistible Garlic Artichokes | Easy Spanish Tapas Recipe
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Stuffed Artichokes with Olive Oil???? | EASY & HEALTHY | Eat and Shine ☀️
???????? Dive into the deliciousness of stuffed artichokes ????✨ Our secret stuffing recipe is a burst of flavors! Imagine a tantalizing blend of dried apricots, currants, herbs, and a pinch of love, all harmoniously tucked inside these artichoke treasures. ????????
???????? Tag your friends, hit that like button, and get ready to embark on a culinary adventure with these stuffed artichokes! Trust us, it's a journey you won't want to miss! Bon appétit! ????????️
Ingredients:
2 Artichokes
5 tablespoons Olive Oil
1/2 cup Basmati Rice
3 sprigs Scallion
3 tablespoons Dill
2 tablespoons Fresh Mint
2 tablespoons Red Basil
3 pieces Dried Apricots
1 tablespoon Roasted Pine Nuts
1 tablespoon Currants
2 teaspoons Dried Mints
Lemon Zest
Salt
1,5 cup Lemon Water
1 Bay Leaf
Steps:
1-Wash and drain the rice. Transfer it to a bowl.
2-Add fresh mint, dill, pine nuts, dried apricots, scallions, red basil, currants, dried mint, salt, olive oil, lemon zest and mix.
3-Start by preparing the artichokes.
4-Cut off stems and remove any tough outer leaves. Clean inside of artichoke.
5-Rub inside with lemon and soak in lemon water.
6-Transfer artichokes in a pot, fill it with rice mixture.
7- Add 1.5 cups Lemon Water to artichokes.
8-Drizzle with olive oil. Add bay leaf.
9-Cover pot and cook for 45-60 minutes until rice is cooked.
10- Rest it for about 30 minutes.
#StuffedArtichokes #OliveOilMagic #FoodieHeaven
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