Scott Conant's Stuffed Artichokes | Food Network
Cook along with Scott as he demonstrates how to make the most-delicious filling for this dish that's perfect for special occasions!
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Artichokes
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 2 hr 10 min
Active: 45 min
Yield: 4 artichokes
Ingredients
1 1/2 cups plain breadcrumbs
1/2 cup flat-leaf parsley leaves, chopped
2 garlic cloves, grated
1 oil-packed anchovy fillet, minced
1 teaspoon dried Calabrian chile flakes or red pepper flakes
Kosher salt
3 lemons
1/2 cup olive oil
1/4 cup grated Parmesan
4 artichokes (about 1 1/2 pounds)
1 1/2 cups dry white wine
Directions
Preheat the oven to 375 degrees F.
Add the breadcrumbs, parsley, garlic, anchovy, chile flakes and 1/2 teaspoon salt to a large bowl. Finely grate the zest of 1 lemon into the bowl. Squeeze the juice of the lemon in a small bowl with the oil, then drizzle the lemon juice mixture into the breadcrumb mixture and mix with a fork until well combined and the mixture resembles wet sand. Stir in the Parmesan and set aside until ready to use.
Fill a large bowl with ice water. Squeeze in the juice of 1 lemon and drop in the lemon halves. Working with 1 artichoke at a time, cut off all but 1/2-inch of the stem. Use a serrated knife to slice about 1 inch off of the top. Use kitchen shears to trim the point off each leaf, removing 1/4 to 1/2 inch. Use your fingers to gently pull open the center leaves of the artichoke then use a spoon to scoop out and discard the fuzzy choke in the middle. (Note that removing the choke takes some effort and will make eating the final product much more enjoyable.) Submerge the cleaned artichoke in the lemon water to prevent browning and repeat with the remaining artichokes.
Working with one artichoke at a time, remove from the water and use a clean kitchen towel to pat dry. Gently pull apart the leaves on each layer and stuff with the breadcrumbs over the bowl to avoid a mess, pressing lightly as you stuff (you will use about 2/3 cup stuffing per artichoke). Gently set the stuffed artichoke in a 9-by-9-inch casserole dish (do not use glass) or a large cast-iron skillet, standing it up on the flat stem if possible, or gently resting on the side if not. Note that you will want the artichokes to be snug in the dish to remain upright during baking. Repeat with the remaining artichokes and breadcrumbs.
Pour the wine and 1/2 cup water into the bottom of the pan. Slice the remaining lemon into rounds and nestle them into the liquid. Tightly cover the dish with foil and bake until the artichokes leaves are tender and can be easily pulled off, 60 to 75 minutes. Remove the dish from the oven and increase the temperature to 500 degrees F.
Remove the foil and return the dish to the oven. Bake until the breadcrumbs are golden brown and crisp, 5 to 8 minutes. Remove the artichokes from the dish with tongs and place onto a serving plate. Serve with the cooking liquid lemon slices.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ScottConant #FoodNetwork #StuffedArtichokes
Scott Conant's Stuffed Artichokes | Food Network
How To Make Italian Stuffed Artichokes
Today we're making an Easter and Christmas favorite. Stuffed artichokes! There are so many ways to stuff them, but I figured I'd show you one that most people will love. If you're feeling more adventurous, add anchovies, pine nuts, capers, or whatever ingredients you like!
WATCH MORE ITALIAN APPETIZERS!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
ITALIAN STUFFED ARTICHOKES RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Easy Baked Artichoke
Here is what you'll need!
Ingredients:
artichoke
lemon
olive oil
salt
pepper
minced garlic
parsley
parmesan
Directions:
Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the parsley and parmesan, make sure to get it in between the petals.
Wrap the artichoke in aluminum foil. Bake at 425°F/220°C for 1 hour 20 minutes. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce. Enjoy!
Music provided by Warner Chappell Inc. Used with permission
Italians make the BEST stuffed artichokes! FOOLPROOF recipe #shorts #artichoke #italianfood
✨You can find the full printable recipe with tips and directions on my website which is linked here:
????
Baked stuffed artichokes are an Italian staple. They make for the perfect appetizer as each leaf is individually removed and enjoyed. Artichokes are a bit of work, but the flavor always pays off. There’s not an Italian household that doesn’t make or love artichokes. Italians enjoy their artichokes a thousand different ways and its very beloved vegetable all throughout Italy.
Truth is, majority of people have no idea how to cut, clean, prep, or eat artichokes and I understand why it can be confusing. I am going to show you the absolute best and foolproof method. You won’t ever look for another artichoke recipe after you try this one.
Artichokes are cleaned and stuffed with a delicious breadcrumb and Parmesan mixture that will have you licking your fingers and asking for more. You can dip each leaf into some melted butter and gently scrape the bottom of the leaf with the top of your teeth.
The only part of the artichoke that is not edible is the hairy “choke” inside which we scoop out completely before baking, and the sharp, fibrous outer portion of the leaves. You will need to discard the ‘choke’, toughest outer leaves and the stiff tips of the leaves. But the bases of the leaves are meaty and tender, and the innermost leaves can be edible in their entirety. The HEART of the artichoke is always the best part of this vegetable. The heart is also called artichoke bottom and it’s the central part of the plant from which all the leaves are attached.
INGREDIENTS
3 large artichokes trimmed and cleaned (see notes below)
Lemon water prevents the artichokes from oxidizing
1 cup Italian breadcrumbs I use my homemade Italian Breadcrumbs
½ cup Parmigiano Reggiano cheese
3 large minced garlic cloves
2-3 tablespoons olive oil to moisten the breadcrumbs
¼ cup finely chopped fresh parsley
1 cup water
½ cup white wine I used Pinot Grigio
salt to taste
drizzle of olive oil before baking
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for STUFFED ARTICHOKES in the search tab on the website and it will pop right up.
themodernnonna.com
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
#TheModernNonna #RecipeShare #StuffedArtichokesRecipe #Artichokes #CookWithMe
Mediterranean-Stuffed Artichokes: Quick & Easy!
These Mediterranean Stuffed Bottoms are loaded with bright and fresh flavors and ready in under an hour. Perfect for a light vegetarian lunch or for an elegant side for your dinner party.
Buy canned artichoke bottoms here:
Print this recipe here:
Ingredients
For the Filling:
• 1 small onion, finely chopped
• 2-3 tablespoons olive oil
• 1 teaspoon grated garlic
• 8 ounces (226 g) spinach, roughly chopped
• 3 oz feta cheese
• 12 kalamata olives, roughly chopped
• 1 roasted red bell pepper, diced
• Salt and black pepper, to taste
For the Sauce:
• 1-2 tablespoons butter
• 1.5 tablespoons all-purpose flour
• Salt and pepper, to taste
• 2 cups chicken/vegetable broth
• 1 teaspoon capers
• 2-3 tablespoons lemon juice
Instructions
Preheat the oven to 425 °F, 220 °C.
Place the artichokes into lightly salted boiling water and squeeze the juice of half of a lemon into the water. Boil for 8-10 minutes or until fork-tender. Drain and set aside.
Make the filling:
In an oven-proof skillet, cook the onion and oil over medium heat until soft and golden. About 7-8 minutes.
Add the garlic and warm through for a few seconds.
Add the spinach and cook until wilted and most of the liquid has evaporated.
Season with salt and pepper.
Transfer the mixture to a bowl and crumble the feta cheese into the spinach mixture.
Add the olives and bell pepper. Toss to combine and set aside.
Make the sauce:
Melt butter in the same skillet and add the flour. Whisk together and cook over medium heat for 2 minutes or until toasted.
Add the chicken broth and whisk together until smooth. Season with salt and pepper.
Bring to a boil and whisk together. Remove from the heat and add the lemon juice and capers. Taste the sauce and adjust the seasoning if needed.
Stuff the artichoke hearts with generous amounts of the filling and place them into the skillet in the sauce.
Place the skillet into the oven and bake for 20 minutes, uncovered.
Serve with lemon wedges and enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Baked Stuffed Artichokes Featuring Cucina Aurora's Zesty Lemon Infused Olive Oil
Baked Stuffed Artichoke is a delicious and impressive dish that is perfect for entertaining guests or as a special dinner for two.
This recipe involves taking large, fresh artichokes, removing the choke and stuffing them with a delicious breadcrumb mixture made with our garlic and herb dip mix and Parmesan cheese. The stuffed artichokes are then drizzled with Cucina Aurora's Zesty Lemon infused olive oil, adding a bright and tangy flavor that complements the earthy artichoke and savory stuffing.
Purchase our Garlic & Herb dip mix here:
Purchase our Zesty Lemon Infused Olive Oil:
----
Like, Comment & Subscribe to stay updated with the latest content! VLOGS, COOKING DEMOS, & PRODUCT REVIEWS are uploaded frequently!
Order your signed copy of our new cookbook 'A Kitchen Witch’s Guide to Recipes for Love & Romance' at
Buy Cucina Aurora products here:
FOLLOW US!
Facebook:
Instagram: