iklan header

Best Stuffed Artichoke Recipes


Best Stuffed Artichoke Recipes

Stuffed Artichoke Recipe is out of this world. Serve it for a scrumptious vegetarian first or main course. It’s great for sharing too, and is one of my favorite artichoke recipes ever!
All of us would order the greasy, herbed garlic rolls — all of us except for Aimée, that is. Why? Well, because Vittorio had one of the best artichoke recipes of all time on their menu — the garlicky-lemony, stuffed artichoke!

Getting in the Spring Spirit

Spring time is a very festive time for our family. It means new beginnings, cleaning, sorting, organizing, planting a garden and enjoying the spring harvest and farmer’s markets to its fullest. Some of our favorite spring vegetables are leeks, asparagus, peas and artichokes

How to choose the best whole artichokes

Did you know there are several different breeds of artichokes? However, these breeds are split into two different categories. There are elongated and globe artichokes and there are several different types under these two categories.

Whichever type you choose, be sure to pick your artichoke that feels heavy and solid. The lighter weight ones are older. The leaves should be thick, tightly closed and vibrant deep green color. The leaves should squeak when you rub them together. Do not buy or pick artichokes that have opened, dry or split leaves.
We used globe artichokes for this recipe as they are truly beautiful and round and make for a gorgeous centerpiece.

How long do fresh artichokes last?

Fresh picked artichokes can last 5-7 days in the refrigerator in a baggie. Do not wash them or put water on them until you are ready to use them. Cooked Best Italian Stuffed Artichokes can last 3 days in the refrigerator in a sealed container. I would not try to freeze them as it would make them soggy. Best Italian Stuffed Artichokes can be eaten at room temperature or hot. As mom would always serve them at room temperature, this is my preferred way.

How to Clean and Steam an Artichoke

In this recipe, the artichoke is cleaned, then steamed and stuffed. And the last step is to finish it in the oven.

To clean the artichoke:
1.    Use a Chef’s knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
2.    Pull the leaves away from the middle of the artichoke, so that you can see the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal the heart. (See above image.) This will take a bit of muscle. Drizzle lemon juice inside and over each one.

To steam the artichoke:
Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 15 minutes. (They’ll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily when it’s ready.
I think it’s really delicious — maybe the best stuffed artichoke ever, but Aimée will have to be the the judge as to whether or not it’s a good replica of the one she dreams about.

Using the Instant Pot or Pressure cooker to steam artichokes

You can certainly use your instant pot or pressure cooker to steam artichokes. After you clean, drizzle with lemon juice, prepare and stuff your Best Italian Stuffed Artichokes, put the lid on, lock and set to steaming (High pressure) for 9 – 12 minutes depending on how large your artichokes are. Do NOT use the quick release steam function. Instead, use the natural self-release method as this will continue to cook your artichokes. We had 3 large globe artichokes in our 6-quart instant pot. We set it for 11 minutes for 3 large stuffed globe artichokes and they were perfectly tender. We used the natural release for the steam method.

Using the traditional method to steam artichokes

You can also steam your artichokes the traditional way on top of the stove top. All you need is a pot wide and deep enough to fit all your artichokes that has a lid that fits snuggly on top. We have used a bamboo steamer on top of a pot of water. You can also use a steamer tray inside a pot. In addition, we have also done the steaming method with two chopsticks on the bottom of a wok with a plate on top.
If your still in a puzzle on how to steam your artichokes, you can also find a pot with a lid that fits snuggly and just place enough water on the bottom so that artichokes bottoms are in about 1.5 inches of water and let your artichokes be standing in the water and cook. All of these methods work well. However, be mindful of the steaming process as you may need to add additional water to your pot during the steaming process.
Let me just whet your appetite . . .
 

Ingredients

  • ·         2 (approximately 1-pound) artichokes, washed and dried (Lyons if possible)
  • ·         juice of 3 lemons, divided (about 1/2 cup)
  • ·         1/2 cup plus 3 tablespoons unsalted butter
  • ·         6 tablespoons shallots, finely chopped
  • ·         3 tablespoons garlic, minced
  • ·         1/3 cup dry white wine
  • ·         3 1/4 cups fresh breadcrumbs
  • ·         1/3 cup Italian parsley, washed and dried, finely chopped
  • ·         2 tablespoons Parmesan cheese, finely grated
  • ·         sea salt and freshly ground black pepper

Instructions

1.    Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
2.    Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
3.    Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.

4.    Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 15 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
5.    While the artichokes are steaming, preheat the oven to 375 degrees F.
6.    Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about 1/3 cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
7.    Place the artichokes, sitting on their bases, in a baking dish.
8.    Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
9.    Place the stuffed artichokes in the preheated 375 degree F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
10. I like serving these whole for sharing.

Important Stuffed Artichoke Recipe Tips!

§  There will be a lot of stuffing, and it might seem like too much. It’s not! You want to fill the artichoke to maximum capacity. Not only in the center, but between each leaf.
  A lot of people prefer to remove the choke after the artichoke is steamed. It’s definitely easier, but it could be tricky to keep the artichoke intact. Either way it’ll taste fabulous.

How to eat a whole stuffed artichoke

Start by peeling the outer leaves off and one by one place the leaf in your mouth and scrape the tender stuffing and artichoke meat off between your teeth. This should keep you out of trouble for a while as there are about 4 layers of leaves to work through.

I’m hoping this becomes one of your favorite artichoke recipes of all time too!
Enjoy!


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel