Mediterranean Stuffed Artichokes: The Perfect Party Appetizer!!
Printable Recipe:
Ingredients
4 globe artichokes
3-4 lemons
4 scallions, thinly sliced
1 teaspoon grated garlic (about 4 cloves)
1/4 cup olive oil
3-4 ounces feta cheese, crumbled
1 and 1/2 cup plain breadcrumbs (unseasoned)
15-20 pitted Kalamata Olives, roughly chopped
2-3 roasted red peppers from the jar, diced
3-4 sun-dried tomatoes packed in oil, chopped
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper to taste
optional: 1/2 cup shredded mozzarella cheese
Instructions
Prepare the Artichokes:
Keep a large bowl that can hold all of the artichokes ready with acidulated water. Acidulated water is just cold water with plenty of freshly squeezed lemons in it. This will keep the artichokes from turning brown.
Using kitchen scissors, cut off the tips of the leaves (about 1/3-1/2) and discard them. Remove the bottom 2-3 layers of leaves and cut off the stem so that the artichokes can sit flat. Using a pearing knife or a peeler, remove the first layer from the stem and cut off the bottom dry and fibrous part. Place the prepared stems in the acidulated water.
Cut off the top (pointy) portion (about 1-inch) of the artichoke and discard it. Gently pull the artichoke to loosen the leaves. Remove the center leaves using the back of a spoon. Also remove the hairy choke and discard it.
Squeeze lemon juice all over the artichokes and place them in the bowl of lemon water as you prepare the rest of them.
Bring a large pot of water with a few lemons in it to a boil. Add 1-2 teaspoons of salt and the artichokes.
Reduce the heat to medium and cook the artichokes for approximately 25 minutes or until the bottom parts are fork tender. Remove the artichokes from the pot and place them upside down on a clean kitchen towel to absorb the water.
Make the Filling:
Cook the scallions in the olive oil over medoium heat for 4-5 minutes or until softened. Season them with a pinch of salt and add the garlic. Warm through for a few seconds and then remove the pan from the heat.
Place the breadcrumbs to a large mixing bowl. Add the scallion mixture to the breadcrumbs along with all of the remaining ingredients. Toss together and taste. Adjust seasoning if needed.
Preheat the oven to 400 °F, 200 °C.
Place the artichokes in a 9 by 13-inch baking pan or in a large cast iron skillet. Add about a half inch of water or broth to the bottom of the pan.
Fill the artichokes with the breadcrumb mixture.
Bake in the center rack for about 45 minutes. The breadcrumb filling should be golden and crisp.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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ITALIAN STUFFED ARTICHOKES | How to Make the Best Stuffed Artichokes Recipe❤️ SK by Michelle
Episode 42: This episode Michelle's husband, Dana, takes us on a journey and shares his favourite childhood dish Traditional Stuffed Artichokes. This recipe was passed down to him by his Noonie (Grandmother). They make a delicious appetizer or a show-stopping side dish! Say hello to your new favourite artichoke recipe!
Ingredients:
4 large Artichokes (cleaned, trimmed & cored)
3 cups of water
Juice from 1/2 of a lemon
Stuffing/Filling:
4 cloves garlic - minced
2 cups plain bread crumbs
3/4 cup of Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil
3/4 cup chicken stock
1/2 cup white wine
1 lemon, zested
2 garlic cloves
2 Bay leaves (dried)
salt & pepper to taste
Instructions:
1. Cut the bottoms off from the artichokes & trim the leaves. Core out the center including the purple leaves. Squeeze the juice from 1/2 of a lemon over the artichokes --this prevents them from browning
2. Place them into a large pot and add 3 cups of water around them. Bring it to a boil and then lower the temperature to med - low. Place the cover over them slightly and continue to cook them for about 50 minutes.
3. In a large skillet sauté 4 minced garlic cloves in 4 Tbsps of olive oil for only about 1 minute - do not brown the garlic! Add the 2 cups of breadcrumbs, 3/4 cup of parmessan cheese, 2 Tbsp's of chopped fresh parsley and 1/2 cup of olive oil. Add salt & pepper to taste!
4. Preheat the oven to 350 degrees . Remove artichokes from the pot and let them cool slightly. Once the y are cool to touch start by filling them from the center and out towards the leaves with the breadcrumb stuffing/filling mixture. Place them into a 9x13 glass baking dish. Add the 3/4 cup chicken stock, 1/2 cup of wine, 2 garlic cloves and 2 dry bay leaves . Drizzle more olive oil on top of each artichoke, sprinkle lemon zest on to each one. Cover with foil bake in a 350 degree oven for 20 minutes and then finally remove the foil and bake for another 25 minutes!
5. Top with some fresh Parmesan Cheese, drizzle of Olive Oil and of course the delicious juice from the drippings on top! Dober tek!!
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'ZEYTINYAGLI ENGINAR' RECIPE - Turkish Stuffed Artichokes in Olive Oil
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home
'ZEYTINYAGLI ENGINAR' RECIPE - Turkish Stuffed Artichokes in Olive Oil
Music: Yemen Turkusu - Turkish Folj Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you 'Zeytinyagli Enginar' recipe, with two different fillings. Both fillings taste amazing, so use whatever your heart desires. I also made some recordings about how to clean artichokes. This perfect side dish, can be served cold or at room temperature, and it keeps for up to 3-4 days in the fridge.
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Recipe for mixed veggies filling starts at: 1.56
Recipe for broad beans filling starts at: 6.07
INGREDIENTS FOR MIXED VEGGIES FILLING
4 artichoke bottoms (in lemony water)
1 small onion, potato and carrot
1/2 cup fresh or frozen peas
1 clove garlic
1/2 tsp flour
Salt&White pepper
A good pinch of granulated sugar
Olive oil
Chopped fresh dill to garnish
DIRECTIONS
For mixed veggies filling: Peel the onion, potato and carrot.
Cut potato into cubes, transfer into a bowl.
Fill the bowl with water, set aside.
Cut the carrot and onion into cubes.
Heat 2-3 tbsp olive oil, in a large pan over medium low heat.
Add onion and carrot, sprinkle a pinch of salt and pepper.
Sautee for about 5-6 minutes or until the onion is tender, stirring occasionally.
Add flour and cook for 1 minute, stirring constantly.
Gradually add 1 cup cold water, scrape the pan.
Add a good pinch of sugar and the peas.
Drain potato then add into the pan.
Remove artichokes from lemony water add into the pan.
Add garlic.
Add enough hot water to cover artichokes.
Sprinkle 1 tsp or to taste salt and a pinch of pepper.
Cover, reduce heat to the lowest possible setting and cook for about 30 minutes, or until the artichokes are tender.
Cooking time depends on how fresh the artichokes are.
Using a fork, check for doneness.
Then squeeze 1/2 fresh lemon juice on top and drizzle with 1-2 tbsp olive oil.
Turn off the heat, let cool completely, leaving the lid slightly ajar.
Transfer the artichokes carefully, out of the pan onto a plate.
Scoop the cooked veggies into each artichoke.
Arrange leftover veggies in the plate.
Then drizzle some of the remaining liquid over artichokes.
Garnish with chopped dill.
Cover and refrigerate for at least 4-5 hours or overnight.
Using a spatula, transfer into a plate and serve.
INGREDIENTS FOR BROAD BEANS FILLING
4 artichoke bottoms (in lemony water)
250 gr. (1/2 pounds) broad beans (shelled)
1 small onion and carrot
1/2 tsp flour
Salt&White pepper
A good pinch of granulated sugar
Olive oil
Chopped fresh dill to garnish
DIRECTIONS
Peel the onion and carrot, cut into cubes.
Remove the inner skin of broad beans, rinse and drain.
Heat 2-3 tbsp olive oil in a large pan, over medium low heat, add the onion and carrot.
Sprinkle a pinch of salt&pepper and cook until onion is tender, stirring occasionally.
Add broad beans, sprinkle 1/2 tsp flour.
Cook for 1 minute, stirring constantly.
Gradually add 1 cup cold water, scrape the pan.
Add a good pinch of sugar, then place artichokes.
Cover with hot water.
Add 1 tsp or to taste salt and a pinch of white pepper, mix.
Cook for about 30 minutes, or until artichokes are tender, depending on how fresh they are.
Check for doneness, squeeze 1/2 fresh lemon juice, drizzle with some olive oil, turn off the heat.
Once cooled, assemble and serve, like 'Artichokes with mixed veggies.'
You might wanna use the leftover liquid as vegetable stock.
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The Simplest Way to Cook & Eat Artichokes with Olive Oil
Ever wondered how to make the humble artichoke shine? Today, we'll demonstrate the simplest way to cook artichokes. Trust me, this isn't just another recipe; it's a passport to a heart-healthy and utterly delicious experience. Let's make the artichokes glow with the sheen of olive oil! ????
BABY ARTICHOKES WITH CORIANDER
4 small artichokes
2 tbsp coriander seeds
¾ tea glass virgin olive oil (use one of the best)
30 grinds blackpepper
6 cloves of garlic
1 lemon
Salt
Keep the leaves of the artichokes and clean the middle parts. Then, split it into two and boil in boiling water and stir once in a while so that they all change place in the pot (because all of them will try to come to surface).
Meanwhile, crush garlic with salt in the mortar, and add olive oil. After stirring the mixture in the mortar for a while, pour it into a bowl. Crush the coriander seeds for a short while in the mortar and add into the mixture. Grind some black pepper on top and wait for the tastes to merge.
Next, place the artichokes on a plate, pour the mixture over them and spread it around. After the artichokes absorb the sauce, squeeze a lemon over them. Enjoy!
When eating the artichokes, fully enjoy the leaves using your teeth.
Stuffed Artichokes Recipe
Italians love their artichokes in a thousand ways, and stuffed with seasoned breadcrumbs is a favorite. This recipe is an Italian American rendition, much richer and with more stuffing and ingredients than the one found in Italy.
Recipe:
Sicilian Stuffed Artichokes - Rossella's Cooking with Nonna
Rossella and Nonna Angelina Purpura from Carini, Sicily show you how to make Stuffed Artichokes Sicilian Style.
Recipe Here:
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