I want to make a specific stuffed artichokes recipe, but all i have is a picture. can any1 tell me the recipe?

Question

All i have is this picture

http://i124.photobucket.com/albums/p9/livinghell1977/Photo144.jpg

I got it off the side of the box for my Oster toaster oven. It looks so delicious! can anyone tell me the recipe or the name of the kind of the stuffed artichokes in this picture?

Answer 1

Stuffed Artichokes
As a young child I was a very finicky eater. If I didn't like the way something looked I would refuse to eat it. Stuffed Artichokes is one of the dishes my Mom would make that I would not touch. All I can say now is I am glad that you grow out of some things.

Serves 4

1 cup bread crumbs
½ cup grated Pecorino-Romano Cheese
1 tablespoon parsley, chopped
¼ teaspoon garlic powder
salt & freshly ground pepper to taste
6 tablespoons olive oil
4 artichokes
2 cloves of garlic, sliced
1. Combine bread crumbs, Pecorino-Romano Cheese, parsley, garlic powder, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Mix together well.
2. Cut stems off artichokes, flush with bottom. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them.
3. In a pot just large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons of the olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes.
4. Turn heat on to medium and cook until sizzling about 1-2 minutes. Add water to reach half way up the sides of the artichokes.
5. Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes. If liquid is evaporating too quickly add a little more water.
6. Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve.

Answer 2

filled artichokes a million a million/4 cups coarse white breadcrumbs a million/3 cup grated Parmesan cheese 2 tablespoons chopped flat-leaf parsley 4 super globe artichokes a million/3 cup plus a million tablespoon olive oil 4 anchovy fillets, rinsed (elective) a million onion, finely chopped 3 cloves garlic (2 chopped and a million smashed) a million teaspoon lemon juice a million teaspoon salt floor black pepper a million. In a super bowl combine the breadcrumbs, Parmesan, and parsley. 2. shrink the stems from the artichokes. Peel the exterior off the stems and shrink the stems right into a million/8-inch cubes; set aside. Slice some million inch from the pointed ends of the artichokes, and shrink the prickly tops off the outer leaves. Pull the leaves out from the midsection to create a hollow contained in the midsection. in case you go with for, scrape out the fibrous choke. Season the artichoke interior and out with salt. 3. In a medium skillet over medium-extreme warmth, warmth a million/3 cup of the oil. while warm, upload the anchovies, if utilizing, onion, chopped garlic, and artichoke stems. cook dinner, stirring often, for 3 minutes or till the onions are translucent. go away to relax. upload the stems to the breadcrumb mixture with lemon juice, a million/2 teaspoon of salt, and pepper. 4. Fill the midsection of the artichokes with stuffing, additionally tucking some between the leaves. organize the artichokes snuggly in a super Dutch oven. upload sufficient water to take place 2-thirds of ways up the artichokes (pour the water in on the climate, quite than on ideal of the artichokes). Sprinkle the water with the remainder a million/2 teaspoon salt, a million tablespoon oil, and the smashed garlic. 5. convey the water to a boil, decrease the warmth, and cover the pan. Simmer for 40 5 to 50 minutes, or till the artichoke hearts are soft while pierced with a skewer. Serve each and each total artichoke in a bowl with a sprint broth.

Answer 3

It looks like your artichoke has a basic bread stuffing on its leaves, plus some sprigs of Rosemary for garnish and decoration. To make a stuffed artichoke, you first need to trim the sharp points off of the leaves, and cut the stem off of the bottom so that the artichoke can sit flat. The stem "meat" is edible, so you might want to consider peeling it and cooking it to chop up in your stuffing. The next step is to steam your artichoke until it is fairly tender. After it cools slightly, you will need to go in thru the bottom to remove the "hairy" fibrous material from the heart. When that is completed, take your favorite stuffing recipe (Italian turkey sausage is a nice addition!) and fill each leaf, plus the area where the heart is. Cover and bake until heated thru.

Answer 4

STUFFED ARTICHOKES

INGREDIENTS
2 medium artichokes
Lemon Juice
2 eggs
1/4 cup milk
3 tablespoons ketchup
1 cup dry bread crumbs
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/4 cup water


DIRECTIONS
Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. In a bowl, combine the eggs, milk, ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over mixture and mix well. Stuff meat mixture into center of artichokes and between leaves. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Combine tomato sauce and water; pour over top. Cover and bake at 350 degrees F for 1 to 1-1/2 hours or until meat is no longer pink.

Answer 5

I am not sure the exact recipe for that one but this site has a lot of different recipes including some similar to the picture

http://www.artichokes.org/recipes.html