Stuffed Artichokes
"Woman's World Magazine 5/2/00. Melted butter, minced garlic, toasted bread crumbs, mozzarella and Parmesan - this stuffing will turn you into an artichoke lover this spring for sure! It can be served as a first-course or a side dish. A must-have on our Easter table for as long as I can remember."
photo by IngridH
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 artichokes, 3/4-1 lb. each, stem ends trimmed
- 1⁄2 lemon
- 4 garlic cloves, divided
- 1 cup plain breadcrumbs
- 3 ounces mozzarella cheese, shredded, about 3/4 cup
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup butter, melted
- 3 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
- Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
- Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
- Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
- Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
- With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These turned out perfectly! Awesome recipe. I followed it to the letter, and this was a whole meal for me, but I served it along with roasted potatoes for my family. Thanks for sharing. :) -
We really enjoyed these artichokes. The directions were excellent and the artichokes were done perfectly. I'd like to add a little more flavor next time. I'm not sure what..maybe just more garlic! Thank you for posting. Made for 2014 Spring Pick-A-Chef -
Really good! I have a fairly small appetite, so this was enough for a main dish for me (actually, it was my whole meal). I made as directed except for one thing- I cooked the artichoke in the microwave on high for 2 minutes before removing the choke and adding the stuffing. This makes it easier to separate the leaves and get the stuffing all the way to the bottom of the leaves. After the precook in the microwave, I simmered for 20 minutes, then put under the broiler, and it was perfectly done. This recipe has more cheese than I'm used to seeing in a stuffed choke recipe, but since I love cheese, that's a good thing. I really enjoyed the fresh parsley, and may try this again with other combinations of fresh herbs. Made for ZWT7- Emerald City Shakers
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
