THE BEST ITALIAN STUFFED ARTICHOKES! SIMPLE INGREDIENTS! What’s for Lent Dinner? Barry and I taste
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- Опубликовано: 30 сен 2024
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Traditional Italian Stuffed Artichokes
This is our family’s stuffed artichoke recipe that uses fresh and simple ingredients, always packed with flavor. I hope you enjoy this recipe as much as we do.
Mangia!
Ingredients:
4 large cleaned , cut and cored artichokes
1 lemon for juice and zest
3 cups of water
2 cloves of garlic cut into halfs
4 cloves minced garlic
2 cups plain Fresh crusty Italian bread crumbs or store-bought
3/4 cup of grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil for sautéing and drizzle
3/4 cup chicken stock
1/3 cup white dry wine
Salt & Pepper to taste
2 Bay leaves ( dried )
Instructions:
1. Cut bottoms off of artichokes so there able to stand up straight and snip off the tips of the leaves ! (Optional - core out the center of the artichoke -purple leaves )
Squeeze the juice of 1/2 lemon over them to prevent browning !
2. In a large Dutch Oven Pot bring 3 cups of water to a boil and place the artichokes in. Cook on med - low for about 50 minutes- place the cover on top, leaving it slightly open .
3. While they are cooking, grab a large skillet and add 4 Tbsp olive oil over a med heat. Sauté 4 cloves minced garlic for about 1 minute - do not brown ! Shut off flame and add breadcrumbs, cheese, parsley, salt , pepper and olive oil to moisten the mixture..
4. Preheat oven to 350 degrees . Remove artichokes from pot and let them cool to the touch. Start filling them starting from the center to the leaves with the breadcrumbs . Place them in a 9x13 glass baking dish. Add the chicken stock , wine , garlic cloves and bay leaves . Drizzle more olive oil on top of each one with the zest of 1 lemon . Bake for 20 minutes covered with foil and then 25 minutes with the foil removed !
5. Serve with some fresh Parmesan Cheese, Olive Oil and juice from the drippings on top !
Enjoy my friends ! 👌👩🏼🍳😉
My Kitchen Must Haves:
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Cutco Knife Complete Set
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#whatsfordinner #StuffedArtichokes #lentrecipe
My mom died when I was 10 and she made these every thanksgiving and Christmas. Your video looks exactly like what I remember. I’m making them this weekend. Pretty excited!
What a delightful video!! You sound like you’re sharing a secret with us...love it!!
Yes she got us going lol.
I commented Delightful before I read your comment! 😆 🤣
Your instructions are quite different from your video. I hate when this is the case. 40 to 50 minutes in Dutch oven is different than 12 to 14 minutes in your video. 20 minutes covered and 20 minutes uncovered is different with video. You instructions called for uncovered at 25 minutes
You made me feel like i was right in your kitchen! Your tone and personality is so pleasant.😊😊😊
Tha maks so very much ! I appreciate you watching ! 👩🏼🍳❤️
Did anyone else’s jaw hit the floor when she cut half the heart off with the stem? And where is the delicious stem? Lol. Other than that this is how I do it and they are amazing!
Yes to much off the bottom,it was evident when she took it out of the pan to stuff and the outer leaves started falling off other than that she did a great job they look great
my mom made this, very similar. i have one suggestion for your channel, turn down the background music and/or just use it for intro and outro, it is very distracting and makes it difficult to hear you. Buth the recipe is fab!
Thanks for the feedback ! Will do
So sorry but aren’t you supposed to remove the hairs during the prepping process?
I haven’t sautéed the garlic in olive oil when making stuffed artichokes.before. That’s a nice touch. I tried it today and it was really good. In Louisiana some snowball stands sell stuffed artichokes; yes really.. I remember as a kid I would always buy them. Over here we stuff them , boil for 10 minutes, steam them for an hour then bake them to crisp them up. Your method works great too.
Thanks so very much! Enjoy this recipe my friend !!!
my grandma stuffed each leave like me. thats the best way. all u eat is a mess of stuffing.
Really delicious and authenic Italian recipe for special occasions. And it is a vegetable!
My family adds catchup to the stuffing to make it moist, then we stuff the chokes to make a crown, and we press them as firmly on top so you won't loose to much stuffing when you dip them into a betten eggs and fry them with head in olive oil till the top is nice and brown. We then place them in a large pot. Next we placed halfed red potatoes and carrots in the pot around the chokes. Next we add the water about 1/2 way up the chokes, and a small can of tomato sauce in the pot and put some more catsup on the top of the choke's head and cook as usual.
I've been making artichokes for yrs, and this way you get nothing but dry stuffing and tough leaves.
Absolutely mutilated those artichokes when you were prepping them. The recipe looks great though. I think it’s better to scoop out the inside then cut it with scissors. because you’re still gonna have inedible parts in there.
My Mom made stuffed arti's every tuesday evening, for dinner. Great recipe.
I love the tone of your voice and the care you take with explanations
Thank you kindly 🥰
Thank you. Your recipe is very similar to my mom’s. So happy to see your cooking show. It is very inviting. Cute couple.
Thanks so very much ! Welcome to my channel ! Enjoy 🇲🇽
My Italian family and myself make these with stall Italian bread soaking wet with an egg mixed with everything she has added. We then steam them on the stove or in a crock pot for an hour. They are divine. Dip leaves in melted butter.
me to on stove grandma never baked them
Just discovered your channel while looking for a stuffed artichoke recipe. You are just adorable and offer such fun culinary info! I am making these artichokes tonight and looking forward to it!
Love ❤️ this thanks 😊
Well done, looks amazing!
I'm just learning about artichokes because I grew up in a rural part of the south and it wasn't customary. I'm so excited to try these! I am happy you showed how to eat them too! Your house and family felt so warm. It is very lovely 💜
Thank you sweetheart! Enjoy this recipe ! I think 🤔 there delicious
I'm just learning about artichokes and they grow wild around here on the sides of the road
No idea people ate them
Thank you 🙏 I’m going to make artichokes tonight for the first time. My husband wants to try it after his buddy said he liked it served at a restaurant. I make all our food and deserts daily but I’ve surprised when I think back I’ve never actually cooked artichokes! 😂 we get stuck in our little bubbles of same dozen or so dinners on rotation. I love having channels like your to use as inspiration and resource for new dishes. 🙏 I’m thinking of adding some sardines chopped finely into the mixture, what do you think? Wish me luck 😊
Wonderful !! So happy to inspire you ! I think the sardines chopped small would be perfect 👍 Enjoy ❤️💃
You forgot to remove the brand name sticker from your Dutch (French ) oven
I just happened to come across your video and Subscribed! This dish is similar to how my mother used to make them. Quick question: what is the difference between “Italian” bread and “French” bread” I was an Air Force Brat, and though we moved all over the U.S., the place we called Home was the small town of Palisades Park, NJ, where my mother was raised by her Italian/Calabrian immigrant parents. When Home or otherwise on the East Coast (dad was stationed out on Long Island for 2 years), we always had loaves of Italian bread. But when dad retired from AF, we settled in the San Francisco Bay Area where we either had a just-ok loaf called French bread, or the fabulous sour dough bread so popular in S.F. Unless I see “artisan” Italian loaves, we don’t generally find plain loaves of bread marked as Italian bread. I don’t recall the Italian bread of my youth (I’m now 73), so can’t compare it to French bread. We came to love sour dough bread, since my folks weren’t crazy about the French bread here on the West Coast. Is there a known difference between the two? If I can’t find Italian bread, and don’t care for French, is sour dough an acceptable substitute for this recipe? Thank you so much for this fabulous looking recipe!
Hello and thank you for sharing your comment and support !
Italian bread 🥖 has a bit more milk and olive oil in it ! It also has some sugar . It’s shorter typically than French bread . French bread is long , hard on the outside , light and fluffy on the inside !
You can use both in this recipe ! Enjoy 😉 ❤️😇However I do prefer Italian bread !
Another amazing recipe. Looks delicious! Thankyou for this video. I love artichokes but never had them whole like this. Something I will have to try. I made your Tuscan chicken with chicken thighs a few Sundays ago. I really liked it and it came out good except for I think my sauce was a little bit too oniony. I don't know why, or what I did , but I will try it again. My son that lives home though loved it. And I told him about you! Thankyou and have a blessed weekend.
Maria Genovese thanks for sharing Maria ! Perhaps you can use less onion next time ! This artichoke recipe is very basic and has natural ingredients! Give them a try I think you and your son will like them 😉❤️💃🇮🇹
Your recipe is the best now i make them all the time! Thank you they are the best
Awesome. Finally I have found a recipe that’s as good as mom’s and it is incredible! Thank you. Thank you thank you!!!
You forgot the raw eggs beating and the sausage pieces as well.
Looks amazing!!!!! Artichokes look so intimidating but you made it look so easy...Can't way to try it!!!! btw you guys are so cute!!!!
I put exactly the same ingredients I just cook them differently, I mix everything in the breadcrumbs put them on all the leaves and the middle and I put plenty(love the stuffing) then I put them in a deep dish with chicken stock wine & sometimes peeled tomatoes cover with foil cook for approx 40 to 50 min(yum)yours look delicious, I have just become a subscriber.... much love from Australia 😋😋❤️❤️
Wow 🤩 That’s awesome ! Welcome Josie ! It’s wonderful to have you join my channel , especially from Australia 🇦🇺 Love ❤️ to you !!!
You guys are so cute together 😍 I don't think I've ever seen anyone break down an artichoke so we'll either. 😎
Recipes with Resa thanks so much Resa ! I still have your bourbon chicken lined up for our next video / marriage and mix ❤️👌😉
Do u not peel the stem n cook it as well? It tastes just like the heart. 😊
Excellent! Thank you. Can you make a video on stuffed peppers?
Yes 🙌 that is an excellent idea ! Thank you 😊
I loved this video. Very similar to way I learned from my Mom but I cook all the way on the stove top I am definitely going to try it in the oven next time for Easter! A lot of people are intimidated by artichokes but you really broke it down so nice step-by-step great video!
caroline strohm hello Caroline! I like to cook them using the oven as well because they get so crispy and delicious on top ! Enjoy this recipe dear ! We really love ❤️ it ! Have a great weekend !
I also make them you way has another way to cook them i looked up your site and it is like home.
Thank you
Sharon
I also sent them to my children and grand ones too.
Growing up , my mom always made stuffed artichokes, and my mother-in-law makes them too, as both know it is one of my favorites. I finally tried on my own today, using this recipe . . . still cooking but they look and smell great. Lode al cuoco!!!
Awesome .☺️❤️👍
I love love love Italian Stuffed Artichokes ♥️♥️♥️ Delicious!!
The Baking Diva thanks Miss Diva 👩🎤- Italian always works in our home my friend ! Be well - see you soon ! ❤️👩🏼🍳🇮🇹💃
Holy Canoli those artichokes look sooooo good!!! I have only ever had artichokes boiled which is rather boring.I love to cook but I find it hard to film. You make it look easy and you have a beautiful voice, too. That bread crumb stuffing with the parsley , parm, garlic, oilve oil looks delicious!!I don't know if I've ever had a really good olive oil... How do you know which to buy? Barry is a lucky guy! Y'all are so cute!Thanks for showing us how to eat the heart, too. I'm so glad you came over to my channel from Loullabelle so that I can find you too! You have an amazing channel. 💕
Tennessee Kim Thanks so very much for stopping by and leaving such beautiful comments Kim !! I absolutely love Louise and she talks very highly about you on her channel ! I am honored to be friends with you both on our RUclips journeys ! A good quality Olive oil should be slightly thick when pouring and definitely come from Italy 🇮🇹- I live in NY so it is easy to find here ! But you can certainly purchase off one off of Amazon or perhaps Trader Joe’s, if you have one In Tennessee- I’m not sure 🤔- Nice to meet you and will definitely subscribe to your Channel - any help or questions you may ever have about a recipe or cooking, please don’t hesitate to ask me - I am here to help ❤️🥰👩🏼🍳👍 See you soon Celene ....
Why are we wispering??
I love your technique. My Sicilian grandmother made them pretty much the same but always cooked them on the stovetop. I once tried baking them in the oven and they were still not cooked enough after quite a bit of baking time. Steaming them first is a great idea. And I tried digging the choke out while the artichokes were still raw; it is too difficult, and one of them split! Next time I will try your method A to Z. Thank you!
Thanks so very much dear ! Hope you really enjoy this version ! My pleasure to serve you !
PERFECT NORTHPORT LADY!!!!!
Do you list the recipe somewhere? I played it a couple of times but no mention how much bread crumbs?
It’s in the description box ! The full written recipe !
Enjoy 😉
Hi Celene, wow those artichokes! I’m sad to say I’ve never eaten one before (I know!) I’m definitely going to have a go at this recipe they looked absolutely delicious! I always like to make my own breadcrumbs for other recipes as think they taste better homemade like everything does. Love garlic! Thank you for showing us how to eat the heart, really enjoyed watching as always sweet friend! Hope you’re having a wonderful weekend 🌸🧡🌸
The air chokes looks wonderful but I wonder couldnt you have just left the artichokes in the Dutch oven which is made to go in the oven. Of course you empty out the water that was in there and add the wine and broth to the same pot. But at least a new and have to have 2 things to wash.
Yes dear you can do that as well ! But I like them to get crispy on the top - which the oven procedure does ! Enjoy
Your recipe is similar to my New Orleans Italian style except we steam them with water. Your juice looked delicious I'm going to incorporate that into my recipe. Thanks! Love your presentation.
My stepfather's recipe (from his mother in Sicily) was similar to yours. Thank you for reminding me of this wonderful dish. I will be making it tomorrow evening for my wife, who by the way, has never had this wonderful dish. I'm a new subscriber.
John Reno Veillon thanks so very much for your support and for sharing with me! I hope your wife enjoys this !! ❤️😊
After so many attempts at making these with horrible results and a Mother-In-Law's recipe that was missing a lot of info (you know how they do it; they wing it and forget stuff LOL), I am sooooo excited to have this wonderful recipe. They are in the oven and I cant wait to dive in. I DID do the first step in the instant pot but otherwise, I followed exactly. Thank you so much! IM SOOOOO EXCITED to eat these beauties!
This is awesome! My great pleasure dear! Enjoy them and thanks for the positive feedback ❤️
This looks great and I can't wait to prepare it!!! Thank you!!
Looks awesome! I will try these for dinner tonight.
That is some seriously sexy cooking. The stems are delicious though (don't cut them off! 😱), so I've a hard time balancing your super nice plating/stuffing with keeping all the good parts!
Excellent recipe ❤
Hi Celene. I will definitely try your recipe for your artichokes. They look delicious. God bless
I Subbed just for the soft Delightful voice 😍
Thanks lovely 🥰
Thank you for sharing, Always wanted to know how to make.
Love stuffed artichoke!!!
Linda Fraser thanks again for watching Linda ! This is a very simple but delicious recipe for stuffed Artichoke! Hope u enjoy them as much as we do ... 😉❤️🇮🇹💃
Ha! My grandparents used to live in Northport, NY! Nice Olive oil
I just made this Recipe.. its my new favorite way to make them. The juice is sooo good. Thank you
So happy you loved it ! Enjoy 😊 happy new year
Olive oil and more olive oil and lemon and garlic. Thank God for your earthly gifts
Hello Girlfriend!! My mouth’s watering for some Stuffed Artichokes, Yum-Yum!!!! Another amazing Recipe!!!
Good récipe thankyou from México i like artichokes whit 🦐shims italian foodes the best wordl
Those are some amazing stuffed artichokes. Tried to be first, but not sure I made it. You are an awesome cook. Really enjoyed the video. Huge thumbs up.
YourNextCast thanks so very much for watching ! I don’t think we have met before ! I will have to go over and check out your channel as well! 😉❤️👍
Love stuffed artichokes, been forever since I've made them...now it's a must!
Sue Stenstream thanks so very much for watching Susan ! I think 🤔 you will really enjoy this recipe ! It’s simple ingredients but very flavorful! Enjoy 🇮🇹😉👌
Just made these exactly as done in the video, they needed at least another hour COVERED to cook. They were undone….I’ll go back to my slow, covered, stovetop method. And the breadcrumbs were dry dry dry!
Wonderful recipe just like my Dad made !!!wish I could post a picture they came out so tasty and beautiful
I’m so happy ! Can you post a picture on my Facebook page ! Celene Felico Calvagna please !
I don't get it though. I was hoping for something more intricate, because I'm told that artichokes & stuffed artichokes are delicious, but in the end, every recipe & technique ends up the same: there isn't much to eat out of an artichoke! It's a small pulpy disc at best, about a 1/3 the size of a hockey puck. Stuffed artichokes are nothing more than that + garlic infused breadcrumbs. What am I missing? lol
Wait I’m confused! How long do I keep it in the Dutch oven? The directions are different from what you said & I already started making this 😂😩
Wow that was a butchered job of trimming the choke!
You never cleaned the fluff out of the heart either. Use a grapefruit spoon to scape it up. I also use ground meat with the breadcrumbs. The only part I agree with is toasting the breadcrumbs. I wrap each stuffed choke in cheesecloth and simmer in beef broth (6 hrs) loaded with stewed carrot, celery and onions for extra flavor. Perfecto!
Made the mistake of following you’re video instructions and not the recipe. Steamed for 14 minutes and after baking still tuff. Looking at other recipes the steaming time should be closer to 40 minutes. I covered them with foil and leaving in oven at 300 degrees for another 30 minutes hopefully this saves the recipe!
Thank you for this recipe. My Husband and I made this for Christmas Eve and it made the Quarantined Holiday so much better. Yummmmmmmyyyyyyyyyyyyy!!!
Thank you so very much for this fabulous response ! I am so happy to serve you both ! Blessings my friends !! 🙌🎁❤️🤩🥰
I'm confused, because in the video you said to simmer for 12- 15 minutes, but in your written directions it said 50 minutes, if someone could clarify it would be greatly appreciated, i don't want to make a mistake
So glad I found this video. Love artichokes so much, but they’re hard to understand sometimes. How to navigate an artichoke can be difficult
Merry Christmas! I'm trying your cooking method today! I've been making these for 20+ years & I have trouble consistenly getting the leaves soft enough. Sometimes they're soft & sometimes they're too firm. I've never baked them though so that might be the hack. Hopefully your video changes my outcome. 🙂 If so, you have a new fan from Long Is.,NY. 🎄
Hello and Merry You can always test the firmness as you go ! And adjust the cooking times as need be ! And they will be perfect and delicious 🤤 By the way I’m from NY too !
Normally you would put the remaining bread crumbs on top of the heart of the artichoke then eat it!
These look sooo good. New friend Ruthie
Pople BackyardFarm hello and welcome friend ! Thanks so much for stopping by Ruthie ❤️
I've tried your recipe n it was awesome! Thank you
Grew up with Artichokes on the table!! My Mom would also peel, chop, sauté the stem for the stuffing. The stem tastes just like the heart. My Mom only steamed. This Easter I’m going to bake them like you did!
Thank you 😊 I hope you enjoy my recipe ! Happy Easter dear!
Wait, you leave the choke in the artichokes, you cut off 1/2 of the heart and add bread crumbs to replace artichoke leaves? You've cut off most of the good stuff?!?
Of all the Italian dishes I was served when in the Navy while in Naples, Pinura and in Sicily, I somehow missed ever having my Italian neighbors and friends there serve me stuffed artichokes. I sure missed a great food item then. I have made them mostly in my Instant Pot since, but with somewhat mixed results. I enjoyed watching your video on preparing them and will be trying that technique out very soon. I do like that you used the serrated kitchen knife to cut them, as I find it works best for cutting the tough leaves and stems. However, I enjoy peeling the stalks with a potato peeler and then slicing them into French fry-like sticks and baking them in the sauce, as well. They are very tasty and nutritious. Thanks for posting the video. It is a nice one to learn from. ;-)
My pleasure 😇 Enjoy them
Thanks for your service to our county!! God bless you ! 😇
I can not wait to make these !!! Looks delish ! You made me do hungry !
That’s what I like to do dear ! Enjoy 😉
These look so good. Never used lemon but I love lemon on many things. I use a whole tomato I hand crushed myself on top of each choke along with salt, pepper and evoo. Yummy.
As a mediterranean man i can easily say you wasted the artichokes. You shoul use rice like the rice in risotto not the breadcrumbs.
First thing first clean the hairs!. Use some pine nuts, currant and always use one tea spoon of sugar whatever you cook with olive oil.
Every year from march to july we ate artichokes every week. It is a very healthy dish.
But at the end Congratulations for your efforts
Really enjoyed the video! Your voice is like soothing as we learn the recipe! Thank you 😊
My pleasure! Thank you so much ! Enjoy my recipes
Very interesting, And I love your ingredients, but I use anchovy paste as well, and I cut out the choke before I stuff them. Then when I go to eat the bottom, it’s all clean and perfect
An artichoke holocaust. For the love of God stop removing the entire stem. It's as delicious as the heart. Use a roasting rack, whatever, not getting this, unless of course you're using the stalk for something else?
I made this recipe last night and it was SO DELICIOUS. Perfect recipe!
Barbara Fasulo I am so happy 😃 you tried this recipe ! Thanks for your feedback ! Enjoy !!
Really enjoyed the vid. My mom made this when I was a kid. Mom wouldn't let us kids have the hearts!
looks amazing. can't wait to try best recipe I've seen so far. ur adorable lady, sweet voice ❤. ty
No seriously yours is the best hands down. I suffer from food addictions and I have been obsessed with artichokes for about a year . Yours are absolutely the best !!!!! Thank you !!!!!! Ricky
Thanks so very much for this feedback! I am so happy you like this recipe ‘ Stay well Ricky !!
You have a perfect ASMR voice! Good recipe! 😃
These look amazing! Do you have to use a Dutch oven or would regular pot be alright?
A regular pot will be ok 👍 thank you and enjoy 😉
You've made this look so good I want to try them.
Thanks so much
Very nice
Never had an artichoke in my life. I’m shopping for ingredients to make this now. Thanks for the tutorial🍴
Awesome 👏🏾 enjoy this recipe dear ! My pleasure to serve you!
Great You are smart cooker girl wawoo 100/100!!!
I think your broth and stuffing recipe is fine, but you threw out half the choke when you sliced the bottom off - you don't have to cut so much off!
❤ was fagettaboutit! Diliscious, Only Italian makes it taste soooo good😊
I should make a video I do mine cut off thorns then mix locatelli cheese and breadcrumbs separate the leaves for more room to stuff. No need to remove inside it's much easier after you steam them in your steam setting ninja foodie
Great video! I love artichokes, I can't wait to try this recipe! Thanks Celene!
Truth told the heart is under those leaves is why and keeps them from getting their delicious flavor.
~~~ Love this very recipe, love the beautiful Chef too...
Thank you kindly 🥰🌿☀️
Oh gosh. I couldn’t deal with the low “whisperish” voice.
Haha ! I know I tend to whisper !
@@TheRecipeTherapist Thank you for taking it so positively
It happens to be the truth lol 😆 I try to work on it ! Lol 😂
Ditch the dark cabinets.. Thank you for the recipe.
Omg they look so yummy, I love your recipe!
Fascinating... Ty for sharing your gift! Hello from East Setauket!
My great pleasure! Hello form Long Island too ! 😌❤️🌸🏡