Best Parmesan Stuffed Artichokes Recipes
GARLIC PARMESAN-STUFFED ARTICHOKES RECIPE BY TASTY
Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise
Provided by Alix Traeger
Categories Appetizers
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
- Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
- Squeeze the juice of one small lemon on top.
- In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
- In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
- Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
- Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
- Bake for 15-20 minutes or until golden brown.
- Serve with dipping sauce of choice.
- Enjoy!
Nutrition Facts : Calories 1218 calories, Carbohydrate 200 grams, Fat 33 grams, Fiber 35 grams, Protein 38 grams, Sugar 18 grams
PARMESAN-STUFFED ARTICHOKES
Because artichokes have been part of my Italian heritage for many years, I'm always looking for new ways to serve them. While they can be a little time consuming to prepare, the flavorful end result is well worth the effort. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 8 cups water and lemon juice. Remove and discard outer leaves of artichokes. Using a vegetable peeler, peel the stem of an artichoke. Cut off 1/2-in. from the top; cut in half lengthwise. With a spoon, carefully remove fuzzy center and discard. Place in lemon water and repeat with remaining artichokes., Drain artichokes and place in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a large skillet, saute onions and garlic in butter until tender. Remove from the heat; stir in the bread crumbs, tomatoes, 1/2 cup cheese, parsley, salt and pepper., Spoon heaping tablespoonfuls crumb mixture into each artichoke half; sprinkle with remaining cheese. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts :
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