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Tender artichoke leaves filled with a savory mix of garlic, Parmesan, and herbed breadcrumbs, then steamed to perfection. A classic Italian-American appetizer that's both elegant and comforting.
Prepare the Artichokes: Fill a large bowl with cold water and squeeze in the juice of one lemon. Wash the artichokes thoroughly. Snap off the tough, small outer leaves at the base. Cut the stem flush with the bottom so the artichoke can stand upright. Slice about 1 inch off the top, then use kitchen shears to snip the thorny tip off each remaining outer leaf. Gently spread the leaves apart to create space for stuffing. Place each prepped artichoke in the lemon water to prevent browning.
Make the Stuffing: In a medium bowl, combine the Italian breadcrumbs, grated Parmesan cheese, chopped parsley, and minced garlic. Season with salt and black pepper. Drizzle in 1/4 cup of the olive oil and mix with a fork until the mixture is evenly moistened and resembles wet sand.
Stuff the Artichokes: Remove one artichoke at a time from the lemon water, turn it upside down, and shake gently to drain. Using a small spoon or your fingers, carefully push the stuffing mixture in between the leaves, starting from the outside and working your way in. Be generous, getting the stuffing deep into the base of the leaves and mounding any extra on top.
Steam to Perfection: Arrange the stuffed artichokes upright in a large, deep pot or Dutch oven. They should fit snugly to prevent tipping. Pour 2 cups of water and the remaining 1/4 cup of olive oil into the bottom of the pot, around the artichokes. Bring the liquid to a simmer over medium-high heat. Once simmering, cover the pot, reduce the heat to low, and gently steam for 45-55 minutes.
Check for Doneness and Serve: The artichokes are done when a knife can be easily inserted into the base and an outer leaf pulls away with no resistance. Carefully remove the artichokes from the pot with tongs, allowing excess liquid to drain. Serve warm.
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Tender artichoke leaves filled with a savory mix of garlic, Parmesan, and herbed breadcrumbs, then steamed to perfection. A classic Italian-American appetizer that's both elegant and comforting.
This italian_american recipe takes 75 minutes to prepare and yields 4 servings. At 635.87 calories per serving with 22.04g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
Substitute the Italian breadcrumbs with your favorite gluten-free breadcrumbs. Add a bit more parsley and a pinch of dried oregano to mimic the 'Italian style' seasoning.
For a heartier stuffing, mix in 1/2 cup of cooked, crumbled Italian sausage or finely diced pancetta with the breadcrumb mixture.
Mix 1/4 cup of shredded low-moisture mozzarella or provolone cheese into the stuffing for a gooey, melted cheese experience.
Incorporate 1/2 teaspoon of red pepper flakes into the breadcrumb mixture for a gentle warmth.
Artichokes are incredibly high in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Loaded with antioxidants like cynarin, silymarin, and various polyphenols, artichokes help combat oxidative stress and inflammation in the body.
The compounds cynarin and silymarin found in artichokes have been shown to support liver function by promoting the growth of new tissue and increasing bile production.
This recipe uses extra virgin olive oil, a cornerstone of the Mediterranean diet, which is rich in monounsaturated fats that are beneficial for cardiovascular health.
Pull off one leaf at a time. Scrape the tender flesh and stuffing from the base of the leaf with your bottom teeth. Discard the tough upper part of the leaf. Continue until you reach the center 'choke' (the fuzzy part), which you should scoop out and discard to reveal the delicious heart at the bottom.
They can be part of a healthy diet. Artichokes themselves are very nutritious, packed with fiber, vitamins, and antioxidants. This recipe includes olive oil and cheese, so it's best enjoyed in moderation as part of a balanced meal.
A single serving of this stuffed artichoke recipe contains approximately 450-550 calories, depending on the exact size of the artichoke and the amount of stuffing and oil used.
Yes, you can prepare and stuff the artichokes a day in advance. Store them covered in the refrigerator and steam them just before you plan to serve. You can also cook them completely and reheat later, though they are best when served fresh.
Yes, they are perfectly safe. The browning is just oxidation, similar to an apple turning brown. Using the lemon water bath as instructed helps prevent this, but a little discoloration won't affect the taste or safety.