New This Month

Watch

Stuffed Artichokes

5
4
3
2
1
60

Serve these deeply flavorful vegetables in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn.

Servings

Ingredients

Directions

Cook's Notes

For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge and than grated. Romano has a more intense, salty flavor.

Similar Recipes

Reviews

5
4
3
2
1
60
How would you rate this recipe?
60
  • s_kraft33
    22 NOV, 2017
    Love this recipe! I originally made it as is and it was excellent. The next time I made it, I used the lemon water that I soaked the artichokes in to steam them. The third time, I added dried thyme to the stuffing mixture and added some dry white wine and chicken broth to the lemon water to steam the artichokes. If I have Parmesano reggiano, I will grate some over the top before serving.
    Reply
  • TresaSu
    9 FEB, 2011
    Dee-licious! These are just like the ones I grew up having but I could never figure out the recipe. All I can say is yummmm... The only thing I would add is that I doubled the stuffing recipe and added it to the artichokes. I was so glad I did! Double yum!! They were even good the next day reheated in the microwave.
    Reply
  • mflanrich
    26 JAN, 2011
    I've tried putting this through twice
    Reply
  • mflanrich
    26 JAN, 2011
    I'll try to describe this the best I can. Starting with the outside leaves
    Reply
  • mflanrich
    26 JAN, 2011
    I'll try to describe this the best I can. Starting with the outside leaves
    Reply
  • Prudietwoshoes
    25 JAN, 2011
    @tamcancookit - That's not a dumb question, I've never eaten artichokes before either. I *think* you pull the leaves away from the artichoke and eat the stuffing and the meaty part of the artichoke which will be at the base of the leaf, the part that's closest to the base of the artichoke. Then discard the rest of the leaf. I'm excited to the try this recipe!
    Reply
  • tamcancookit
    24 JAN, 2011
    This is a really dumb question, Do you eat the entire artichoke or just the mix off the top and the very inside nearest to the core? I have never eaten them before...LOL
    Reply
  • rich840
    6 DEC, 2010
    I got a similar recipe from my mother and brother - it was about the same up until putting the artichokes in the pot. Instead we put them in a PRESSURE COOKER and they came out niceliy steamed and great and much faster.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes