Italian Stuffed Artichokes

Sunday, April 16, 2017
I use to look forward to Easter every year when mom made these Italian Stuffed Artichokes for the Holiday. Stuffed Artichokes were always a favorite.


They were a Holiday special in our home, not everyone ate them but I totally am a huge fan.


Now after all these years have passed I make them more often than just Holiday time.


I find them to be very flavorful and I just love the heart of the artichoke which is my favorite part of all along with the delicious stuffing inside.


We usually make them around the Easter Holiday and Thanksgiving.


Mom always made these a traditional vegetable during those holidays.


Scroll down for the recipe and see the easy instructions.



These are homemade stuffed artichokes with Italian bread crumbs, cheese and garlic. They are cleaned boiled and stuffed







The Stuffing is Delicious!




these are Italian stuffed artichokes ready to cook stuffed with bread crumbs cheese and spices


Ingredients You Will Need



  • whole artichokes
  • Italian flavored bread crumbs
  • fresh garlic, cleaned and whole
  • romano and parmesan cheese
  • garlic powder
  • fresh parsley
  • dried oregano
  • extra virgin olive oil
  • chicken broth or water
  • optional cayenne pepper





These are stuffed Italian artichokes with bread crumb and spices in a pan ready to slow simmer under tender



Tips



  • Use both fresh and granulated garlic powder
  • Chicken broth is tastier than the water use either one
  • Add plenty of grated cheese to your breadcrumb stuffing
  • Remove all the inside prickly spikes inside the artichoke
  • Simmer until the leaves begin to fall off 2 to 3 hours on low
  • Continue adding water or broth if it boils away




These are homemade stuffed artichokes with Italian bread crumbs, cheese and garlic. They are cleaned boiled and stuffed



So Tender



Just remember to slow cook these.


I have also done them in a slow cooker with half the chicken broth overnight.


A slow stovetop simmer is the best results for at least 2 to 3 hours to make them tender.


These are homemade stuffed artichokes with Italian bread crumbs, cheese and garlic. They are cleaned boiled and stuffed



How To Eat Them



Start by pulling off one of the outermost petals. If your artichoke is cooked correctly, the outer petals of your artichoke should be easy to remove.


The edible part is located at the base of the petal.


Pull the base of petal through slightly clenched teeth to strip off the petal meat.


Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke.


When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke".


This part of the artichoke is not edible.


Remove the choke by using a spoon to scoop it out.



These are homemade stuffed artichokes with Italian bread crumbs, cheese and garlic. They are cleaned boiled and stuffed



How To Clean Them



Wash them in hot water and spray them clean in a colander.


First, cut off the top of the artichoke with a large serrated knife.


I then cut about 1/3 of the head of the artichoke.


Next, cut the stem using the same knife. I generally leave about 2 inches of stem on my chokes.


The rest of the stem is still edible if you use a sharp knife and cut away the fibrous outer covering.


Take a paring knife and peel the outer fibrous portion of the stem all around starting at the bottom.


As you reach the head of the choke, pull the knife up into the lower leaves and pull them off.


Begin at the bottom of the choke, start to pull off the darker, rough leaves with your fingers working your way around the choke and continue to do so until you only have light green leaves showing.


Take your paring knife and clean up the messy edge of the choke where you pulled off the leaves.


Then pull apart the leaves to expose the sharp, spiky internal choke and pull out all the spiky leaves, (you can use gloves for this step) and then scoop out those center leaves with a spoon.



 Italian Stuffed Artichokes are a type of flower that is stuffed with bread crumbs and garlic




Flavor the Water



I have used water halfway up a 4-quart pan or use all chicken broth for more flavor.


Add 3 whole cloves of fresh garlic to the broth or water then add some salt, pepper and even cayenne pepper if you like spicy artichokes.



 Italian Stuffed Artichokes are a type of flower that is stuffed with bread crumbs and garlic




A Great Side Dish At Easter Time



These artichokes are served as an appetizer or for a side dish.


Most of the time we made them for our Italian Easter Dinner or on Thanksgiving.


They aren't easy to find all year long, that's why we made them during holiday seasons.




 Italian Stuffed Artichokes are a type of flower that is stuffed with bread crumbs and garlic




My Grandson Antonio Holding Artichokes for the first time








Try Some Other Favorite Appetizers




Fried Polenta
Stuffed Mushroom Marsala
Garlic Knots
Eggplant Dip Hummus
Insalata Caprese




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artichokes, stuffed artichokes, Italian stuffed artichokes, Italian food
vegetables, artichokes, Italian stuffed artichokes
Italian
Yield: 4
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These are homemade stuffed artichokes with Italian bread crumbs, cheese and garlic. They are cleaned boiled and stuffed

Italian Stuffed Artichokes

These are Italian stuffed artichokes. The filling is a delicious bread crumb filling with grated cheese and garlic.
prep time: 15 Mcook time: 2 hourtotal time: 2 H & 15 M

ingredients:

  • 6 whole artichokes
  • 1 cup Italian flavored bread crumbs
  • 3 clove fresh garlic, cleaned and whole
  • 1/4 cup parmesan cheese 
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh parsley
  • 1/4 cup Romano grated cheese
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1/4 cup extra virgin olive oil
  • chicken broth or water

instructions:

How to cook Italian Stuffed Artichokes

  1. Snip the pointed prickly tips of artichoke leaves, and cut off the stems. 
  2. Wash and drain. Holding artichoke firmly by the base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. 
  3. Pick out all the middle prickly leaves and hollow out the middle of the choke. Most of the stuffing will go in the middle.
  4. In a medium bowl combine bread crumbs, 1 clove of fresh garlic minced, garlic powder, parsley, cheeses, oregano, oil salt, and pepper; mix well add some olive oil to make it hold together, a few tablespoons.
  5. Press about 1/2 cup of stuffing into each artichoke. 
  6. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. 
  7. Add enough chicken broth or water to reach halfway up artichokes, making sure they are upright in the pan and then drizzle around 3 tablespoons of additional oil and remaining garlic cloves in the water. Sprinkle salt and pepper to taste.
  8. Bring to a boil over high heat; reduce heat to low and simmer, covered, for at least 2 hours or until leaves pull out easily, slow cooking for at least 2 hours. These can also be done in the slow cooker on high using around 2 cups chicken broth for 6 to 8 hours.
Calories
228
Fat (grams)
12
Sat. Fat (grams)
4
Carbs (grams)
14
Sodium (milligrams)
101
Created using The Recipes Generator




Stuffed Artichokes Pin for later





 Italian Stuffed Artichokes are a type of flower that is stuffed with bread crumbs and garlic



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These are homemade stuffed artichokes with Italian bread crumbs, cheese and garlic. They are cleaned boiled and stuffed

1 comment

  1. great minds!!
    check my recipe out!
    http://felicekitchen.blogspot.com/2009/07/stuffed-artichokes.html

    ReplyDelete

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