misplaced-in-az
Well-known member
these, but they ended up watery and awful. Right now they have huge artichokes on sale in the stores and I would like to try again. TIA
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I am looking for a T&T recipe for Stuffed Artichokes. I once tried making
- Thread starter misplaced-in-az
- Start date
This is my basic REC: Stuffed Artichokes--feel free to add or delete ingredients to suit your taste.
STUFFED ARTICHOKES (Carciofi Inbottiti)
6 tablespoons garlic infused oil -- or extra virgin olive oil
3 lemons
6 large artichokes
1 cup bread crumbs -- coarse
2 eggs, hard-boiled -- chopped fine
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 anchovy fillets -- chopped fine
2 tablespoons grated Parmesan cheese
1 teaspoon crushed red pepper -- chopped finely
Salt
2 tablespoons unsalted butter
Put the olive oil and garlic in small bowl and let steep 30 minutes to 2 hours. If you plan to hold the infused garlic oil longer than a few hours, strain out the garlic and reserve the flavored oil.
Preheat oven to 400 F.
Grate 1 teaspoon of zest from one of the lemons and set the zest aside. Squeeze the juice from the lemons and pour about half the juice into a large bowl of cool water. Reserve the remaining lemon juice and two of the lemon halves. Prepare the artichokes for stuffing plunging them into the acidulated water as you go.
Mix in a bowl the breadcrumbs, eggs, 2 tablespoons of the parsley, the mint, anchovies, Parmigiano-Reggiano, half the red pepper, the reserved lemon zest and 3 tablespoons of garlic-infused olive oil. Taste and season with salt, if necessary. Mix well.
Remove the artichokes from the water and drain them a few minutes on a kitchen towel, rapping them once or twice to remove as much of the liquid as possible. Gently spread leaves open from the center to make sure as much stuffing as possible ends up between the leaves. Dividing the stuffing evenly among the artichokes and using the palm of one hand, work the stuffing between the artichoke leaves and into the center, where the choke was. You may not need all the stuffing to fill the artichokes. If you have any left over, you may use them as described below to make a thicker sauce. Or, if you prefer a thicker sauce, be sure to reserve about 3 tablespoons of the stuffing for that purpose.
Nestle the artichokes into an oval 12-inch ceramic baking dish, or other dish into which they fit comfortably. Tuck the reserved stems in between the artichokes. Pour enough fresh water into the dish to cover the bottom third of the artichokes. Season water with salt, and add the remaining peperoncino, the remaining 3 tablespoons infused olive oil, the remaining 2 tablespoons parsley and the remaining lemon juice to the water. Dot the tops of the artichokes with the butter. For a denser sauce, spoon any remaining stuffing, if any, into the liquid in the dish. Cover the dish tightly with aluminum foil, poke the foil a few times with a fork and bake until the leaves are tender when pierced with a paring knife, 30 to 45 minutes.
Uncover the artichokes bake until the top of the stuffing is browned and crusty and an outer leaf is easy to pluck from the artichoke, about 10 minutes. Serve the artichokes hot in shallow soup plates, spooning some of the cooking liquid around each.
NOTES : The flavorings in this dish are zesty- a combination of the traditional and a few touches of my own. The anchovies add a lot of flavor, but if you don't like them, don't use them. Lemon zest lightens the flavor of this hearty dish a little. (You might find that adding just a little bit of zest to other robust dishes will do the same for them.) It may seem strange to chop the crushed red pepper- especially at they fly around the chopping board a bit while you're trying to do so, but it prevents you from biting down on a big flake of pepper in the stuffing. If you have vegetable stock or chicken stock, you may use it in place of the water called for above. It will surely add flavor.
STUFFED ARTICHOKES (Carciofi Inbottiti)
6 tablespoons garlic infused oil -- or extra virgin olive oil
3 lemons
6 large artichokes
1 cup bread crumbs -- coarse
2 eggs, hard-boiled -- chopped fine
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 anchovy fillets -- chopped fine
2 tablespoons grated Parmesan cheese
1 teaspoon crushed red pepper -- chopped finely
Salt
2 tablespoons unsalted butter
Put the olive oil and garlic in small bowl and let steep 30 minutes to 2 hours. If you plan to hold the infused garlic oil longer than a few hours, strain out the garlic and reserve the flavored oil.
Preheat oven to 400 F.
Grate 1 teaspoon of zest from one of the lemons and set the zest aside. Squeeze the juice from the lemons and pour about half the juice into a large bowl of cool water. Reserve the remaining lemon juice and two of the lemon halves. Prepare the artichokes for stuffing plunging them into the acidulated water as you go.
Mix in a bowl the breadcrumbs, eggs, 2 tablespoons of the parsley, the mint, anchovies, Parmigiano-Reggiano, half the red pepper, the reserved lemon zest and 3 tablespoons of garlic-infused olive oil. Taste and season with salt, if necessary. Mix well.
Remove the artichokes from the water and drain them a few minutes on a kitchen towel, rapping them once or twice to remove as much of the liquid as possible. Gently spread leaves open from the center to make sure as much stuffing as possible ends up between the leaves. Dividing the stuffing evenly among the artichokes and using the palm of one hand, work the stuffing between the artichoke leaves and into the center, where the choke was. You may not need all the stuffing to fill the artichokes. If you have any left over, you may use them as described below to make a thicker sauce. Or, if you prefer a thicker sauce, be sure to reserve about 3 tablespoons of the stuffing for that purpose.
Nestle the artichokes into an oval 12-inch ceramic baking dish, or other dish into which they fit comfortably. Tuck the reserved stems in between the artichokes. Pour enough fresh water into the dish to cover the bottom third of the artichokes. Season water with salt, and add the remaining peperoncino, the remaining 3 tablespoons infused olive oil, the remaining 2 tablespoons parsley and the remaining lemon juice to the water. Dot the tops of the artichokes with the butter. For a denser sauce, spoon any remaining stuffing, if any, into the liquid in the dish. Cover the dish tightly with aluminum foil, poke the foil a few times with a fork and bake until the leaves are tender when pierced with a paring knife, 30 to 45 minutes.
Uncover the artichokes bake until the top of the stuffing is browned and crusty and an outer leaf is easy to pluck from the artichoke, about 10 minutes. Serve the artichokes hot in shallow soup plates, spooning some of the cooking liquid around each.
NOTES : The flavorings in this dish are zesty- a combination of the traditional and a few touches of my own. The anchovies add a lot of flavor, but if you don't like them, don't use them. Lemon zest lightens the flavor of this hearty dish a little. (You might find that adding just a little bit of zest to other robust dishes will do the same for them.) It may seem strange to chop the crushed red pepper- especially at they fly around the chopping board a bit while you're trying to do so, but it prevents you from biting down on a big flake of pepper in the stuffing. If you have vegetable stock or chicken stock, you may use it in place of the water called for above. It will surely add flavor.
this recipe from Giadda was so good.
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=81890
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=81890
misplaced-in-az
Well-known member
Thank you charlie and Ang. These recipes are not exactly what I was looking for
but, they look interesting enough to try. When I had this dish, a long time ago, in a restaurant bake east, the stuffing was throughout the artichoke leaves, not just in the middle. It was mostly made from bread crumbs, but I never could get the recipe.
but, they look interesting enough to try. When I had this dish, a long time ago, in a restaurant bake east, the stuffing was throughout the artichoke leaves, not just in the middle. It was mostly made from bread crumbs, but I never could get the recipe.
here is one posted by CathyZ
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12639
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12639
shaun-in-to
Well-known member
Similar, but with almonds instead of breadcrumbs, is this recipe of Batali's.
I was very tempted by it but decided to stick with my usual fave (braised Roman-style).
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25100,00.html
I was very tempted by it but decided to stick with my usual fave (braised Roman-style).
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25100,00.html
Misplaced, here is another idea for you
My recipes usually evolve over the years and I had to chuckle at the one Ang posted because I don't make stuffed artichokes like that any more.
Here's what I do now- and I don't have a "recipe" as such but will explain the method:
Steam the artichokes (I make an "X" at the bottom with a knife), cool. Pull out just the center leaves and scrape. Gently open up the leaves so you can stuff them.
Brown good Italian sausage with extra Fennel seed, break it up out of the casings before cooking. Add some chopped onion and garlic as it is cooking. Drain. Add oregano, basil and black pepper. Cool down just a bit and add toasted bread crumbs. Mix well. Add enough Marie's Creamy Garlic (also called Creamy italian) dressing (I have never found another brand as good- it is in the refrigerator section) to make it the same consistency as, say, sausage gravy. Stuff the artichoke, putting some of the mixture not only in the center but inside each of the leaves. Sprinkle parmesan cheese over the top and bake in the oven at 350 degrees for ten minutes.
My recipes usually evolve over the years and I had to chuckle at the one Ang posted because I don't make stuffed artichokes like that any more.
Here's what I do now- and I don't have a "recipe" as such but will explain the method:
Steam the artichokes (I make an "X" at the bottom with a knife), cool. Pull out just the center leaves and scrape. Gently open up the leaves so you can stuff them.
Brown good Italian sausage with extra Fennel seed, break it up out of the casings before cooking. Add some chopped onion and garlic as it is cooking. Drain. Add oregano, basil and black pepper. Cool down just a bit and add toasted bread crumbs. Mix well. Add enough Marie's Creamy Garlic (also called Creamy italian) dressing (I have never found another brand as good- it is in the refrigerator section) to make it the same consistency as, say, sausage gravy. Stuff the artichoke, putting some of the mixture not only in the center but inside each of the leaves. Sprinkle parmesan cheese over the top and bake in the oven at 350 degrees for ten minutes.
misplaced-in-az
Well-known member
Thank you all for taking the time to post your recipes. I shall be trying them soon.
I do something similiar to Cathy, but do not add the dressing. I add sundried tomatoe (from the oil
cut up really small and add parm vs. mozzerella. I really stuff them solid. I add the mixture to all of the little outside leaves. I can only get 2 to a pan. (I really stuff them!)
Enjoy!
Barb
cut up really small and add parm vs. mozzerella. I really stuff them solid. I add the mixture to all of the little outside leaves. I can only get 2 to a pan. (I really stuff them!)
Enjoy!
Barb