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I had an artichoke already steamed. I am diabetic so I used the recipe without the bread crumbs (and reduced the oil) and baked it until it was heated through. It was excellent. Such a great combination of flavors with the artichoke. I will try baking next time. I also appreciate your information about choosing and baking the artichoke.
Omg I just made them so yummy
Really easy to make and delicious
Can u cover with aluminum foil if doing 5 in the oven??
Hi Maria, since the aluminum foil will not give you a tight seal, you probably will need to add more water.
I’m was excited about this recipe but also skeptical at the same time. If you don’t raise the artichokes above the water, the lower breadcrumbs will wick up the water. Half of it was mushy… the center was the only decent part and it had absorbed moisture. I followed the directions exactly and did in a tightly sealed Dutch oven. I would highly recommend finding a recipe where you steam the artichoke first, then add the seasoned breadcrumbs and bake. If you use this recipe, add salt to the breadcrumbs… so bland. I don’t get the point of the bay leaf and garlic in the water… this thing has minimal flavor at best. Very disappointed.
Being of Italian descent, stuffed artichokes are a staple for holiday meals …actually anytime! After I cut off the top inch of the artichoke , cutting the sharp points of the leaves & cutting off the stem, I turn them bottoms up & lightly bang them on my board to open up the leaves. . Then, I fill a pan with cold water & throw in a cut up fresh lemon & allow the artichokes to soak for about 10 minutes to get out any dirt or anything else that could be hiding in the leaves. After 10 minutes, take them out & bang them again on a towel. I put one in a bowl & stuff them, then put them in a roasting pan. I make at least 6. My filling is basically the same as yours only I drizzle olive oil over the tops of all the artichokes. I start them off covered & I do baste them with the water from the pan a couple of times. When they are just about done, I do uncover them for about 15 minutes. personally, I like them better the next day.
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