aritichokes

does anyone have a good recipie for stuffed artichokes? I've never made them but dh requested I make them so I finally bought them and now I don't know what to do with them. If anyone can help I would appreciate it

Re: aritichokes

I mix breadcrumbs, garlic, olive oil, parm cheese in a food processor and stuff the artichokes with that.

Very easy, very tasty!

Re: aritichokes

Re: aritichokes

How much water should I put in to steam them?

Re: aritichokes

Re: aritichokes

Re: aritichokes

just make sure you pull the middle leaves out and the furry stuff above the heart!!!!

Re: aritichokes

This is an excellent recipe from Lidia Bastianich-my fav italian chef:

Serves 6

6 tablespoons extra virgin olive oil
4 garlic cloves, crushed and peeled
3 lemons
6 large artichokes
1 cup coarse breadcrumbs
4 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 anchovy fillets, chopped fine
2 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon crushed hot red pepper, finely chopped
Salt
2 tablespoons unsalted butter

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 by plunging them into the acidulated water as you go.

Mix the breadcrumbs, 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 together in a bowl.
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.
If you have any stuffing left over, you may use it 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 crushed red pepper, 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.
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