does anyone have an artichoke recipe?

Question

my grandfather used to make stuffed artichokes he gave me the recipe once but i lost it

he died before i could ask him for it again :(
does anyone have a stuffed artichoke recipe?

*i want to use whole artichokes *

Answer 1

Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.


STUFFED ARTICHOKES ITLAIANO

INGREDIENTS:


3 lg Artichokes
5 ounce Parmesan cheese -- grated
1 lg Clove garlic -- minced
1 cup Italian bread crumbs (Progresso®)
1/4 cup Olive oil (this needs to be good extra virgin olive oil)
Lemon juice

Cut the stems and the tops (Just low enough to remove the pointy ends of the
leaves) off of the artichokes.
Mix cheese, garlic,and crumbs. Spread the artichoke leaves so you can fill each
layer, from the outside in, with the crumb mixture.

Place the artichokes in a pot with about 1-2 inches of water. Drizzle olive
oil and lemon juice over the top of each artichoke. Cover and steam 45 minutes
or longer, checking occasionally that the water has not completely evaporated.
The artichokes are done when a leaf can be easily pulled off.


ARTICHOKES JEWISH STYLE "Carciofo All Guidia"

INGREDIENTS:


12 Artichokes; medium, fresh
2 Lemons, juice and rinds
2 tb kosher salt
1 ts pepper, freshly ground
3 c Olive oil

Trim the artichokes as detailed in "How to clean artichokes"
and keep them in acidulated lemon water till you are ready to use them. Remove two
artichokes and, holding one in each hand by the stem, hit
the leafy parts against each other until the leaves of one open up a
little. Place the opened artichoke, bottom up, on a board or a working
surface. Remove another artichoke from its bath and repeat what you did with
the first two, and line up the one that opens next to the last one.
Continue until all the artichokes are opened up. Should they become too dry,
sprinkle some cold water on them when be tapped against the board.
In a small bowl, combine salt and pepper. Take
one artichoke at a time and sprinkle all over, including between the
leaves, with salt and pepper mixture. Heat the oil in a deep earthenware or
similar saucepan. Cook as many artichokes at a time as fit in one layer
over moderate heat for 20 to 25 minutes, or until the bottoms and the sides
are well browned. During the cooking period, sprinkle some cold water over
the artichokes to produce steam, so that the inside will be cooked, too. To
do this the authentic way, have a bowl containing cold water near the
range. Dip your closed fist in the water and then open it forcefully over
the roasting artichokes. Repeat sprinkling several times. When all the
artichokes are done, transfer them to a plate, bottom side down to keep the
moisture in.* (see note) Pick them up at the bottom with a fork and dip them, one by
one in the hot oil again, pressing the leaves to the bottom of the pan. The
artichokes will open up like roses and the leaves will become golden and
crisp. Serve immediately.

Traditionally Carciofi alla Giudia are served piping hot,
they are delicious at room temperature.

*note: Up to this point you may prepare the artichokes several hours ahead. Keep them, bottom side down, so that they do not lose their moisture.


BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING

INGREDIENTS:

6 tablespoons (3/4 stick) butter
1 cup finely chopped red bell pepper
3/4 cup finely chopped onion
2 celery stalks, finely chopped
8 garlic cloves, minced
3 cups fresh breadcrumbs made from crustless sourdough bread
8 ounces crabmeat

4 large artichokes (each about 1 pound)

Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and
garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool
completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can
be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out
yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous
choke.

Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each
artichoke cavity and between first and second center layers of leaves, mounding slightly.
Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides
of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15
minutes.

Makes 4 servings.


SHRIMP AND ARTICHOKES IN PEPPERY BUTTER SAUCE

INGREDIENTS:


2 large artichokes (each about 3/4 pound)
1 large garlic clove
1 tablespoon fresh lemon juice or to taste
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/2 pound small shrimp in their shells, preferably with heads (about 24)
3 scallions, minced

Accompaniments: crusty bread and lemon wedges

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of
leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or
until bottoms are tender when pierces with a knife.

While artichokes are cooking, preheat oven to 500°F.

Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon
juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and
pulse to combine. Add butter and blend until combined well.

Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and
sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake,
stirring once or twice, until shrimp are cooked through, about 5 minutes.

Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce
between soup plates and serve with crusty bread and lemon wedges.

Serves 2.

ARTICHOKE AND ORANGE SALAD

INGREDIENTS:

24 baby artichokes, prepared according to recipe for Trimmed Artichokes

4 large oranges
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small red onion, thinly sliced

3/4 cup Kalamata olives or other brine-cured black olives

Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut
into thin slices.

Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in
1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from
remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and
vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes
and onion. Let stand 10 minutes.

Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices
and olives. Drizzle vinaigrette from bowl over salad.

Makes 6 servings.


CREAMED CRAB WITH ARTICHOKES

INGREDIENTS:

1/2 cup butter
1/2 cup flour
1/4 cup onion, grated
1/2 cup green onion, chopped
2 tablespoons parsley, chopped
2 cups whipping cream
3/4 cup dry white wine
2 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon Cayenne pepper
2 tablespoons lemon juice
2 pounds crab meat
1 14-ounce can artichoke hearts, drained and sliced
1/2 pound mushrooms, sliced

Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add onions and parsley
and cook 2 to 3 minutes. Gradually stir in cream and heat well. Add wine, salt and peppers.
Blend well and simmer stirring constantly. Remove from heat. When mixture is luke
warm, add lemon juice.
Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the sauce over top.
Layer artichokes over sauce, then cover with third of sauce. Add mushrooms, and top
with remaining sauce. Bake in 350°F oven 30 to 40 minutes.

Serves 8.


CHICKEN WITH ARTICHOKES (POULET AUX ARTICHAUTS)

INGREDIENTS:



1 lemon, halved
12 baby artichokes
3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
20 pearl onions, blanched 1 minute in boiling water, peeled
1/4 cup red wine vinegar
1/2 cup water
3 large garlic cloves, peeled
2 bay leaves

1/4 cup chopped fresh Italian parsley

Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water.
Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they
break naturally, continuing until all tough outer leaves have been removed. Using small
sharp knife, trim outside of base until smooth and no dark green areas remain. Cut
artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with
remaining artichokes.

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper.
Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per
batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot
and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated,
about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop
vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is
tender, about 30 minutes. Discard bay leaves.
Transfer chicken and vegetables to platter. Sprinkle with parsley and serve.

Serves 4.


HOT ARTICHOKE AND TARRAGON DIP

INGREDIENTS:


Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini
slices for a colorful presentation.

Can be prepared in 45 minutes or less.

2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup
oven-proof soufflé dish or small casserole. Bake dip until heated through, about 30
minutes.

Makes 2 cups

Answer 2

In regards to the answer that you posted to my question....the one where you said you can't believe the dumber my questions, the more answers that I get...

Amazing isn't it? I try to ask serious questions and nothing!

Oh and I don't like artichokes, so sorry no recipes here. I do have a GREAT one for banana cake.

Answer 3

Stuffed Artichokes

Ingredients

(4 servings)

1/2 c Pine nuts
4 Large fresh artichokes
1/2 Lemon
3/4 c Low-fat chicken broth;divide
1 c Onion; chopped
1 c Shrimp; cooked, diced
1/2 ts Garlic powder
1/4 c Bread crumbs
1/4 c Fresh parmesan; grated
1/2 ts Dried dillweed
1/4 ts Ground white pepper


Instructions

Toast pine nuts.(You can do this in the microwave, if desired. Spread them in one layer on a m/w-safe paper towel on High until lightly browned about 2 to 4 minutes). Cut off artichoke stems so that they are flat on the bottom and will stand up in the baking dish. Snip points off outer leaves. Rub with cut side of lemon. Place artichokes in micro-safe dish and pour 1/4 c of the ckn. broth into bottom of dish. Cover tightly with plastic wrap and cook on High until bottoms are tender when pierced with tip of knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool enough to handle, pull out center leaves and remove center choke. Cook oil, onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining ingredients and another 1/4 c. chicken broth to the onion mixture. Stir until well blended. Spoon mixture into center of artichokes (and in between leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom of the dish. Place artichokes in broth. Cover with plastic wrap and cook on high until heated through, about 4 minutes.


Stuffed Artichokes - Carciofi Ripieni

Ingredients

(1 servings)

4 Artichokes; large
1 Lemon
4 White bread; slices
1/2 c Olive oil
1/3 c Parsley; chopped
3 Garlic cloves; chopped
Salt & pepper; to taste
Water
4 tb Olive oil


Instructions

Cut off artichoke stems; slice and reserve. Remove and discard hard outer leaves of artichokes. Cut sharp tips off remaining leaves with scissors. Slice off about 1/2 inch from top end of each artichoke. Open artichokes gently with your hands. Remove fuzzy chokes with a knife or melon-baller. Wash artichokes under cold running water. Slice lemon in half and rub over cut tops of artichokes. Set artichokes with cut part down on paper towels. Remove crusts from bread. Chop bread into small pieces and place in a medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix well. Arrange mixture between artichoke leaves and in centers. Place artichokes and reserved stems in a large saucepan. Pour water about 1 inch deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on size. If water evaporates, add a little more. There should be 4 to 5 tablespoons of sauce left in pan. If too much liquid is left, uncover pan and boil liquid down. Spoon sauce over artichokes and stems. Serve hot. Makes 4 servings.

Answer 4

no, sorry, can't help you with a stuffed recipe, but can't you just eat them by themselves?

Answer 5

Sorry, I don't but I love your name and avatar, so cute!! :)