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Disappointing. Mine turned out dried up and tough. Stuffing was gooshy. Followed instructions and cooked a little over an hour.
I’m so sorry to hear that, Joan! I’m not sure what happened?
You mention you make these for company but you can only fit two in the pot at a time. I need to make at least 6. How do you make enough?
Hi SF, these would typically be shared as an appetizer when serving for company. If you need to make more you could easily fit more artichokes into a wider pan. You may need to increase cooking time.
The breadcrumbs are better toasted.
I use Progresso Italian mixed with Panko Italian for texture, add smashed garlic cloves, about 6,
Toast, then add lemon and a bit of water until packable but not soaked.
Staying the chokes first is not a huge step; I from the stemless chokes into my pasta cooker and steam for 1/2 hour.
I have found them more tender, more moist, and easier to stuff if prevailed.
And I prefer butter over olive oil, as that is how my mother flavored them, although I have a great olive oil from Morocco .
I have not yet baked, just started preparing it isn’t 6 cups of breadcrumbs way too much for 2 artichokes?
Hi Connie, it’s 3 cups of fresh breadcrumbs from about 6 slices of bread. I’ll try to make that more clear in the ingredient list.
Awesome recipe. Made this recipe last week and it came out very good. Just to note, it’s important when cooking in the oven to seal it well so to create a steam bath, if not sealed, the steam will escape and the artichoke will not cook through.
They were cooked at th3 recommendation time and they were hard throughout. I think they should be parboiled before placing them in the oven! Modify your receipe.
Hi Tony, if you are cooking artichokes now, in late December, they are likely on the mature and tough side, like green beans in December. They will need to be cooked longer. Whether you are steaming in the oven or par-boiling, you will need a longer cooking time if your artichokes are dry, mature, or tough. I never boil artichokes because I think they end up a soggy mess.
Thank you for the information I tried it not that easy but It worked out great thank you very much Frank
cut the ‘choke in HALF>>>boil in lemon water for twenty min face down…turn and boil again for another ten
Hey…It’s a shame I didn’t read the comments before making this. The stuffed mix was delicious but the temp/cooking time was off. After 1.5 hours, the artichokes were still inedible. I removed them from baking dish/water, raised the temp (220 C) and roasted them covered in aluminum foil. The result was OK. Wish I hadn’t attempted this and just gone with my tried and true method of wrap and roast.
This is not to say that the recipe was poorly created or inaccurate. However, many comments have mentioned problems. Perhaps it was just my oven, or my artichokes…
I just made 6 artichokes, nice size but not huge. Used Pepperidge farm stuffing for first time. Usually use seasoned breadcrumb. Cup of grated cheese, s/p, fresh garlic chopped well, and EVOO. Cooked them in pressure cooker for 13 minutes. I make them often so I know they’re going to be good. I use a bit of EVOO and balsamic vinegar in a dish to dip them in. Very good…thanks
Love this recipe ,cooking time just a bit longer I had on 425lahour half
Hi Elise! I have the same name! My Italian grandmother made similar stuffed artichokes when I was a child and my family carries on the tradition. Please don’t discard the stem when making this recipe…it’s delicious and tastes like the heart! If your artichokes are very large, you may want to peel the stem a bit to remove any stringy, tough parts and always cut a little off the very end that may be brown and dry. Put them right in the baking dish between the standing artichokes…they are so yummy! For easier filling, open the leaves of the artichoke by rolling it on it’s side between your hand and the counter or cutting board…opening it with your hands damages the leaves. Use a teaspoon to fill each leaf as far down to its core as you can push the filling. I use Italian seasoned breadcrumbs (canned) and no oil added to the mix, but then drizzle a little olive oil into each leaf after placing all the artichokes tightly into the baking dish/roasting pan. Also, we cover the baking dish as you suggest, but remove the cover for the last 10 or so minutes, to brown the top of the breading. To eat (hot or room temp or even cold for lunches!) just peel each leaf with the breading, turn it over before placing it into your mouth and scrape it along your lower teeth to get some of the artichoke meat with the stuffing. Yummy!
I always use the stem. I chop up up with the garlic. I’m surprised no one ever mentions this.
Hi Susan, it sounds like you had some rather tough artichokes. Sometimes that happens. In that case you just need to add more water to the pan, cover them and cook them longer. Also you have to make sure that you are covering the dish properly with foil. By doing this, you are essentially steaming the artichokes in the oven, when they are already stuffed.
Pressure cooker for 10-15 minutes on high pressure setting then cool under cold running water in the sink.Tender and fully cooked every time.
Using the pressure cooker is by far the best way to cook artichokes. 15-20 minutes for large, fresh ones works fine. Then you can stuff and bake them in the oven to finish. They are fantastic!
I like to boil the cleaned artichokes for about 15 minutes, adding garlic, parsley, lemon and salt to the water (vegetable bouillon works too). Meanwhile, I sauteed the cleaned and chopped stems of the artichokes with a little butter and olive oil. Add some parsley, white wine, lemon juice and steam it at low heat for a few minutes, then turn off heat and add Panko bread crumbs salt and pepper.
Put the artichokes in buttered baking pan and stuff them with this mixture and some Parmigiano cheese and a little bit of the flavored water used to boil the artichokes. Cover with aluminum foil and bake for 15 minutes. Uncover and topped with more Parmigiano mixed with a bit of Panko and broil until golden.
They will be tasty, moist and the stuffing, nice and little be crunchy and pretty looking on top!
Hope you like this
I love to cook and often make up my own recipe when preparing something I’m familiar with. However, never having cooked a whole artichoke I followed this recipe very closely. Then I read a comment about including Italian sausage and added that as well.
Prep time was tougher than expected. I mixed everything and stuffed my artichokes. I put them in for an hour at 375. One hour later, they were well below temp. Another 1.5 hrs and they were almost temping. I uncovered and topped with a little more cheese.
The result was dreadful. I have been cooking since I was 14, that’s a total of 40 years.
The only thing I can think of is: I purchased them at Wal-mart, they were the size of large grapefruits. After cleaning and stretching open they were like small cantaloupe. They remained very tough and uneatable and the extra cooking time dried out my stuffing.
I guess I should have first learned “how to pick out fresh artichokes”. To top it all off, it was a surprise birthday meal for my wife.
Well, I was definitely surprised!!
Hi Mark, it sounds like you got a hold of some rather large tough artichokes that needed more cooking time than average. The longer cooking time still shouldn’t have dried out the stuffing if you added more water to the baking pan.
mark, first off, if the chokes are extremely large you have to take into consideration that they are thick as well, so if you want to try it again, and why not, steam them abit before you stuff them and bake them, also, brown your sausage meat separately, by the way, this sounds awesome! so give it another go remember the size makes for pre-steaming if very large and what i do is, after i trim the leaves and flatten the base, i cup the artichoke, where the top of the artichoke is in the palm of my hand and i gently slam it down onto the base of my workspace. What I am doing is separating the leaves and giving the choke the space it needs to be filled. So I hope this helps, Maaer
I love stuffed artichokes and so does my family. They’re very versatile and you can change the recipe slightly every time you make them. I’ve put salad shrimp in the crumb mixture, ground beef, and tomorrow night I’m going to use Italian sausage. I’ve also heard of people who make them with pine nuts, anchovies and use tomato soup instead of water to cook them in. I never remove the choke before I put them in a baking pan with about an inch of water. We have a family of adults and everyone knows that it needs to be removed. The prep is always the same. I give them a lemon juice bath (I use the bottled kind) and cut the stems and the leaf tips off before stuffing them with the crumb mixture and drizzling with olive oil. I take the aluminum foil off for the last 20 minutes and melt more cheese on the top for about 5 minutes. I also serve them with real melted butter. It’s probably not good for the heart because it raises the cholesterol but it tastes good. I probably should save the stems next time and cook theminstead of throwing them away. I assume they’re edible.I hate wasting food.
I have been making stuffed artichokes for friends and family for years. I have always used extra garlic and Parmesan cheese. It seems more flavorful. However I am preparing artichokes right as I am writing this and intend to use the lemon. I’ll let you know the out come!
I made this, it was delicious! I’ve never removed the choke pre-cooking, but when you said you need a strong spoon and elbow grease, I thought: Grapefruit spoon! Works like a charm…
Great idea Margaret!
Does anyone use the leftover stuffing mixture in any way? I made too much and would love an idea of what to do with it. I was thinking of stuffing mushroom caps.
I think stuffing mushroom caps would be a terrific idea.
Over talapia or cod fillets with slices of lemon. Bake
Toss some green beans with olive oil then stir in stuffing. Bake uncovered 20-25 minutes on 350. You will not be disappointed.
I am not an artichoke lover… wait, I used to not be one, I am now! My wife made this recipe and we all loved the dish!