Stuffed Artichokes

Wednesday , 12, November 2014 Leave a comment

stuffed-artichokes

 

Since I was a kid..any Holiday meant Stuffed Artichokes on the table  🙂

They can be a bit time consuming to make…but so worth it!!

I always make a few extra..which never make it to the table…to enjoy the next day!!

I’ve tweaked my Mom’s recipe over the years…and I like to bake them rather than cook via stovetop.

Double or Triple this recipe to suit your needs 😉

Ingredients:

  • 4 large Artichokes
  • 1 cup Seasoned Breadcrumbs
  • 1/2 cup grated Parmesan Cheese
  • 2 to 3 tbsp. Parsley…chopped
  • juice and zest of 1 large Lemon
  • 2 cloves of Garlic…minced or Garlic Powder to taste
  • 4 – 5 cloves of Garlic…smashed or finely minced
  • 1- 2 cups White Wine
  • 1 cup Water or Chicken Broth
  • 1/2 cup Olive Oil
  • Salt & Pepper to taste
  • Large Baking Pan

Directions:

  • Cut off stem from the bottom of each Artichoke along with about 1 inch of the top. Cut off tips of the leaves if you prefer no prickles.
  • Rinse then soak the Artichokes in lukewarm water for about an hour.
  • Preheat oven to 375 Degrees
  • Combine Bread Crumbs, Cheese, Garlic, Lemon Zest, Salt & Pepper in a large bowl…mix well.
  • Remove Artichokes from water…shake out excess water…gently spread leaves to make room for stuffing 😉
  • Using a small spoon…fill each leaf with breadcrumb mixture. Place stuffed Artichoke in baking pan.
  • In a small saucepan…add Garlic & Olive Oil. Cook over medium heat until fragrant..a minute or so.
  • Add in Wine, Water/Broth, Lemon juice. Simmer until just heated.
  • Drizzle or ladle over top of Artichokes. Any additional..pour into bottom of pan.
  • Cover pan tightly with foil and cook about 1 to 1/2 hours. Leaves should be tender and pull our easily.
  • Serve with pan drippings and ENJOY!!!
  • Artichokes can be stored in an covered container…in the refrigerator for a day or 2.

Leftovers can easily be reheated in your microwave or oven…if you have any 😀

 

Stuffed Artichokes

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