Stuffed Artichokes...HELP, don't cook...

[js]

We are having Christmas Dinner at our house this year.
My dh will be doing most of the cooking...well, 99% of it LOL
I want to make stuffed artichokes.
I purchased 10 of them and the guy who rung them up in the store charged me $1.50 for ALL 10 of them. Sorry, flame if you must, but I did not call it to his attention. I took my loot and ran

Anyway, it is my one item I am making. I am cooking challenged.
Can anyone PLEASE explain step by step how to make them with the least amount of ingredients that will still taste good. If I see lots of ingredients, my mind starts to haze over and it becomes too much for me

I need step by step instructions. I went online but it doesn't seem to tell me step by step, exactly. Thanks SOOOO much!
Also, can I make them on Thursday or Friday to eat on Saturday?
If I make before Christmas (which I will), how do I heat them up again????

My dh is no help since he really doesn't like them and doesn't want me interferring in the kitchen but if I do on Thursday or Friday morning, I will be ok LOL
Thanks!

Thank you VERY VERY VERY much!

 

[Mouse House Mama]

Here goes!

Take each artichoke and cut the stem off the bottom. Then get a scissor and cut the pointy party off each leaf on the outside. Them cut the top of the artichoke straight across. You want to have the artichoke with no pointy stuff on it.

Then take the artichoke and put it on it's side and roll it back and forth on the counter. This will loosen it up. Run it under water and gently pull it open a bit. Put all of the artichokes in a corning ware and fill with water half way up the artichokes.

Now to make the stuffing. Get some seasoned bread crumbs, add parmesan cheese (locatelli is the best). Add some olive oil and then stuff it inside the artichokes.

Now, add some oil over each artichoke. Then get garlic powder and sprinkle very liberally over the artichokes. Also add salt over the artichokes.

Cover the artichokes and simmer them for about an hour. When the leaves are tender to eat then it is done.


For a variation you can sautee sausage crumbles and add it to the stuffing.

Good luck!

 

[luvestodizz]

We add fresh garlic and chopped parsley to the bread crumbs too. The artichokes taste the best when they are freshly made imo.

 

[The Mystery Machine]

I never made them but it is a fresh veggie. You really have to make it prior to serving. Your dh is just going to have to suck it up and allow you in his kitchen.

 

[minniebeth]

I make them similar to House Mouse Mama, but we also use clarified melted butter with lots of fresh lemon juice to dip the leaves/bread crumb mixture into. Not low cal, but delicious!

 

[js]

Here goes!

Take each artichoke and cut the stem off the bottom. Then get a scissor and cut the pointy party off each leaf on the outside. Them cut the top of the artichoke straight across. You want to have the artichoke with no pointy stuff on it.

Then take the artichoke and put it on it's side and roll it back and forth on the counter. This will loosen it up. Run it under water and gently pull it open a bit. Put all of the artichokes in a corning ware and fill with water half way up the artichokes.

Now to make the stuffing. Get some seasoned bread crumbs, add parmesan cheese (locatelli is the best). Add some olive oil and then stuff it inside the artichokes.

Now, add some oil over each artichoke. Then get garlic powder and sprinkle very liberally over the artichokes. Also add salt over the artichokes.

Cover the artichokes and simmer them for about an hour. When the leaves are tender to eat then it is done.


For a variation you can sautee sausage crumbles and add it to the stuffing.

Good luck!

Thank you. I do not have corning ware..what do I use. Can I use a sauce pot? Am I steaming them? I guess not since they are sitting in the water? Is that right? I guess I need to know can I use a sauce pot????
So, I cook them with the stuffing in them. How do I know how much olive oil to use? Just enough to make the bread crumbs a little sticky? I bought minced garlic at the store. Can I use that instead of garlic powder? If so, do I still "sprinkle" on or do I put in the breadcrumbs? Sorrry but I want them to come out good if I am doing all this work. Thanks so much!!

We add fresh garlic and chopped parsley to the bread crumbs too. The artichokes taste the best when they are freshly made imo.

Thanks. I purchased minced garlic so I will put that in the bread crumbs and that answers one of my questions above. I will make on Christmas but I really REALLY hate to do that since I do not get any pleasure out of cooking, AT ALL.

I never made them but it is a fresh veggie. You really have to make it prior to serving. Your dh is just going to have to suck it up and allow you in his kitchen.

I know but I really hate cooking and also didn't want to have to have this chore on Christmas but maybe I will just have to do it????!!!!!

I make them similar to House Mouse Mama, but we also use clarified melted butter with lots of fresh lemon juice to dip the leaves/bread crumb mixture into. Not low cal, but delicious!

What is Clarified melted butter??? I have sticks of butter. Do I melt that into the breadcrumbs with the olive oil????

THANK YOU ALL VERY VERY MUCH!!!!

 

[minniebeth]

js, you can put them in a roasting pan with some water and cover them with foil in the oven, or you can steam them on the stove if you have a steamer or in a stove top pot. Yes, in essence, you are steaming/roastingthem. They take a long time for the artichoke to cook/soften up.

If you are going to use fresh minced garlic, mix it sparingly into the breadcrumb mixture, if you sprinkle it on top, it will be too strong.

Clarified butter...(the better the brand of butter, the better the taste, I use unsalted Land 'O Lakes) I pasted from a cooking website:
It is very easy to make. Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.

Add freshly squeezed lemon juice to your taste, whisk.
Serve it on the side of the artichoke, and dip the leaves in it as you pull them off the artichoke.

 

[js]

js, you can put them in a roasting pan with some water and cover them with foil in the oven, or you can steam them on the stove if you have a steamer or in a stove top pot. Yes, in essence, you are steaming/roastingthem. They take a long time for the artichoke to cook/soften up.

If you are going to use fresh minced garlic, mix it sparingly into the breadcrumb mixture, if you sprinkle it on top, it will be too strong.

Clarified butter...(the better the brand of butter, the better the taste, I use unsalted Land 'O Lakes) I pasted from a cooking website:
It is very easy to make. Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.

Add freshly squeezed lemon juice to your taste, whisk.
Serve it on the side of the artichoke, and dip the leaves in it as you pull them off the artichoke.

oooh, sounds wonderful!
Thank you about the pots. I will have to use them.
Which am I doing??? Putting in the oven or on top of the stove??? Please tell me??? If I am putting in the oven, I can use the throw away pans that I have for sternos. If I am doing on top of stove, I have to use the sauce pots.
Does it matter?

I have the Land O Lakes Salted butter. The butter and lemon is the dipping sauce, correct??? This may be too much for me to do since I'll have to do right before serving. Not sure since it sounds yummy!!!
Please, though, help me with the pans!!! Thanks sooo much

 

[minniebeth]

yikes, can anyone else chime in how they make the stuffed artichokes with success? I've looked at recipes on-line and there are recipes that show both ways to cook the artichokes, both in the oven or on the stove top.

I have a steamer, that I put on top of the stove to cook them in, and then I finish them off under the broiler for just a couple of minutes to very lightly brown the tops up.

I know of people who do them in the oven in a roasting pan with the water, and covered with foil and then at the end of cooking, take the foil off and broil them just until lightly golden brown at the end. (not much at all)

I would go through a few recipes on line and see how you would be comfortable doing them.

The butter with lemon is really quick and easy to do, if anything, just melt the butter and whisk in some lemon juice! I promise it will really enhance the dish to have it on the side to dip into.

It is a little bit time consuming with all the steps. I only make them once a year, they are my DS' favorite treat.

 

[js]

yikes, can anyone else chime in how they make the stuffed artichokes with success? I've looked at recipes on-line and there are recipes that show both ways to cook the artichokes, both in the oven or on the stove top.

I have a steamer, that I put on top of the stove to cook them in, and then I finish them off under the broiler for just a couple of minutes to very lightly brown the tops up.

I know of people who do them in the oven in a roasting pan with the water, and covered with foil and then at the end of cooking, take the foil off and broil them just until lightly golden brown at the end. (not much at all)

I would go through a few recipes on line and see how you would be comfortable doing them.

The butter with lemon is really quick and easy to do, if anything, just melt the butter and whisk in some lemon juice! I promise it will really enhance the dish to have it on the side to dip into.

It is a little bit time consuming with all the steps. I only make them once a year, they are my DS' favorite treat.

Sooo sorry, I am on top of you with questions LOL BUT

If people put them in the roasting pans with water and cover, this is what I will do!!! Can anyone please confim??? How much water in the oven? As stated above, about an inch or so???? How long do they cook in the oven???
Hours? Low temps? 325 degrees or lower?
I did look online and there are SOOO many ways and not clear to me that I had to come here.
I am a bright person with a good job, children in HS and lower grade and function well in society LOL BUT, I just have a blockage with cooking!! SO SORRY

 

[mackeysmom]

I cook mine on the stovetop.

I put them in a deep pot (the one I make my Sunday gravy in) - fill with water up to the top of the lowest layer of artichoke leaves. I then bring it to a boil (uncovered) - once it starts to boil, I cover the pot (leaving it cockeyed to vent), lower the heat to med/low and leave it for 60-90 minutes. They are done when a leaf comes out without having to tug too hard.

For stuffing I use equal amounts of bread crumbs and a good grated cheese. Bind them together with eggs (or eggbeaters).

Good luck

 

[msmayor]

I don't have a recipe and have never made them, but my suggestion? PRACTICE before Christmas.

Its never a good idea to "try out" a new recipe for the very first time and serve it at an important party/dinner.

 

[mjkacmom]

Although you should cook the day of, prep the artichokes ahead of time, make the stuffing and dipping sauce ahead of time - that way, you're just assembling and cooking on christmas.

 

[gina2000]

Make your artichokes the day before. They do fine in the refrigerator for a day or two. Also, some artichokes are more tough than others and making them the day before helps free up the stove.

I always do mine in a large covered saucepan on top of the stove. Make sure the pan is deep, put water and a touch of olive oil in the pot to the top of the first leaf of the artichokes and simmer slowly. You need to build up steam in the pot to help the artichokes cook til tender. Also, you may have to add more water to the pot because it does evaporate over time.

I stuff with breadcrumb, a touch of garlic, romano, parsley, salt, and olive oil to moisten. Push the crumb mixture down between the cut leaves (a poster above giving directions for prep does it the same way I do). I soak the artichokes before stuffing....with a bit of lemon if available.

 

[MariDisney]

I do mine similarly to those mentioned above. I use bread crumbs, fresh garlic, and really good grated cheese as the stuffing. I steam on the stovetop. I will say, though, that making them is a whole production because you're basically stuffing each leaf area individually. Ten will take at least an hour to assemble. They take awhile to assemble and then at least an hour or more on the stove. If you hate cooking, this would not be the thing I tried for the first time on Christmas. Not to discourage you, but just to keep your plan realistic for you so you can still enjoy the day and your company.

 

[lucas]

These are from New Orleans chef, Frank Davis. They are fantastic!

http://www.wwltv.com/frank-davis/65648872.html#

All about Artichokes
by Frank Davis / WWL-TV New Orleans Cooking Expert
wwltv.com
Posted on November 6, 2009 at 12:58 PM

All about Artichokes

Pot-Cooking Your Artichokes:
=======================
One of the easiest ways to prepare artichokes is to take a heavy non-reactive boiling pot and add to it approximately 1-1/2 cups water (you could use either chicken stock or vegetable stock if you wanted to).

Now season the "pot liquor" with kosher salt and black pepper to taste, a hearty splash of extra virgin olive oil, a small handful of some herbs (fresh dill and fresh basil are good), and a touch of cayenne pepper.

Now trim the chokes. You do this by cutting off the stem flush with the bottom of the bulb and slicing off the thistle end (about down from the top).

At this point, take time to stick slivers of fresh garlic between most of the leaves.

At this point, with the pot liquor boiling, place the artichokes into the water, cover the pot tightly with the lid, reduce heat to simmer, and steam the 'chokes for 30-40 minutes, depending upon their size.

Remember that they are done when the leaves pull away from the globe easily.

When they're done, drain them and cool them slightly. Pot-boiled artichokes can be eaten immediately or eaten later from the fridge. I personally like to dip the leaves in a drawn butter and lemon sauce (1 stick melted butter plus the juice of one lemon).

Chef's Note: Do not cook artichokes in aluminum or cast iron cookware. These metals will discolor the chokes.


Sicilian Stuffed Artichokes (The ultimate favorite!)
=======================================
3 large artichokes

12 oz. grated Parmesan cheese

4 large minced garlic cloves

2 cups Italian bread crumbs

2 tsp. coarsely ground black pepper

1/2 cup extra virgin olive oil

Lemon juice


First, cut the stems and the tops off the artichokes.

Now, in a large stainless steel bowl, mix together the cheese, the garlic, the bread crumbs, and the black pepper.

Then place the artichoke down into the bowl of breading, spread the artichoke leaves with your thumbs, and stuff each layer of leaves-from the outside in-with the mixture.

At this point, place the artichokes in a non-reactive pot with about 2 inches of water in the bottom.

Then drizzle the remaining olive oil and all of the lemon juice equally over the tops of the 'chokes.

All that's left is to cover the pot, set the fire on simmer, and steam the artichokes for about 45 minutes or so, checking occasionally that the water has not completely evaporated.

The 'chokes are done when the leaves can be pulled off easily.

Chef's Gourmet Note: To make a richer bread stuffing, pour just enough of the olive oil into the bread crumb mixture in the bowl to give it a slightly moist, crumbly consistency. Use this mixture to fill the leaf spaces!

 

[js]

I cook mine on the stovetop.

I put them in a deep pot (the one I make my Sunday gravy in) - fill with water up to the top of the lowest layer of artichoke leaves. I then bring it to a boil (uncovered) - once it starts to boil, I cover the pot (leaving it cockeyed to vent), lower the heat to med/low and leave it for 60-90 minutes. They are done when a leaf comes out without having to tug too hard.

For stuffing I use equal amounts of bread crumbs and a good grated cheese. Bind them together with eggs (or eggbeaters).

Good luck

Thank you very much. You do this while they are already stuffed. Correct?

I don't have a recipe and have never made them, but my suggestion? PRACTICE before Christmas.

Its never a good idea to "try out" a new recipe for the very first time and serve it at an important party/dinner.

Thanks but going to try it for Christmas come he$$ or highwater

Although you should cook the day of, prep the artichokes ahead of time, make the stuffing and dipping sauce ahead of time - that way, you're just assembling and cooking on christmas.

Thank you very much. I will assemble them tomorrow when I get out of work.
Thanks so much!

Make your artichokes the day before. They do fine in the refrigerator for a day or two. Also, some artichokes are more tough than others and making them the day before helps free up the stove.

I always do mine in a large covered saucepan on top of the stove. Make sure the pan is deep, put water and a touch of olive oil in the pot to the top of the first leaf of the artichokes and simmer slowly. You need to build up steam in the pot to help the artichokes cook til tender. Also, you may have to add more water to the pot because it does evaporate over time.

I stuff with breadcrumb, a touch of garlic, romano, parsley, salt, and olive oil to moisten. Push the crumb mixture down between the cut leaves (a poster above giving directions for prep does it the same way I do). I soak the artichokes before stuffing....with a bit of lemon if available.

Thank you very much. This is an important post for me since I may do this.
If you cook them, how do you reheat them. I may really do this tomorrow then. PLEASE let me know how to reheat them.

I do mine similarly to those mentioned above. I use bread crumbs, fresh garlic, and really good grated cheese as the stuffing. I steam on the stovetop. I will say, though, that making them is a whole production because you're basically stuffing each leaf area individually. Ten will take at least an hour to assemble. They take awhile to assemble and then at least an hour or more on the stove. If you hate cooking, this would not be the thing I tried for the first time on Christmas. Not to discourage you, but just to keep your plan realistic for you so you can still enjoy the day and your company.

I am going forward!! LOL I will do tomorrow and reheat, hopefully.

These are from New Orleans chef, Frank Davis. They are fantastic!

http://www.wwltv.com/frank-davis/65648872.html#

All about Artichokes
by Frank Davis / WWL-TV New Orleans Cooking Expert
wwltv.com
Posted on November 6, 2009 at 12:58 PM

All about Artichokes

Pot-Cooking Your Artichokes:
=======================
One of the easiest ways to prepare artichokes is to take a heavy non-reactive boiling pot and add to it approximately 1-1/2 cups water (you could use either chicken stock or vegetable stock if you wanted to).

Now season the "pot liquor" with kosher salt and black pepper to taste, a hearty splash of extra virgin olive oil, a small handful of some herbs (fresh dill and fresh basil are good), and a touch of cayenne pepper.

Now trim the chokes. You do this by cutting off the stem flush with the bottom of the bulb and slicing off the thistle end (about down from the top).

At this point, take time to stick slivers of fresh garlic between most of the leaves.

At this point, with the pot liquor boiling, place the artichokes into the water, cover the pot tightly with the lid, reduce heat to simmer, and steam the 'chokes for 30-40 minutes, depending upon their size.

Remember that they are done when the leaves pull away from the globe easily.

When they're done, drain them and cool them slightly. Pot-boiled artichokes can be eaten immediately or eaten later from the fridge. I personally like to dip the leaves in a drawn butter and lemon sauce (1 stick melted butter plus the juice of one lemon).

Chef's Note: Do not cook artichokes in aluminum or cast iron cookware. These metals will discolor the chokes.


Sicilian Stuffed Artichokes (The ultimate favorite!)
=======================================
3 large artichokes

12 oz. grated Parmesan cheese

4 large minced garlic cloves

2 cups Italian bread crumbs

2 tsp. coarsely ground black pepper

1/2 cup extra virgin olive oil

Lemon juice


First, cut the stems and the tops off the artichokes.

Now, in a large stainless steel bowl, mix together the cheese, the garlic, the bread crumbs, and the black pepper.

Then place the artichoke down into the bowl of breading, spread the artichoke leaves with your thumbs, and stuff each layer of leaves-from the outside in-with the mixture.

At this point, place the artichokes in a non-reactive pot with about 2 inches of water in the bottom.

Then drizzle the remaining olive oil and all of the lemon juice equally over the tops of the 'chokes.

All that's left is to cover the pot, set the fire on simmer, and steam the artichokes for about 45 minutes or so, checking occasionally that the water has not completely evaporated.

The 'chokes are done when the leaves can be pulled off easily.

Chef's Gourmet Note: To make a richer bread stuffing, pour just enough of the olive oil into the bread crumb mixture in the bowl to give it a slightly moist, crumbly consistency. Use this mixture to fill the leaf spaces!

Thank you. I was telling my friend last night that I wanted to do this and she told me also to use Chicken Broth instead of water. I think I have that at home. If not, it will be water but think I may have bullion cubes if not the actual already made broth.

 

[merekc]

I've been reading this thread with interest. I made fresh artichokes about 10 years ago but never tried again. I just steamed them and had dipping sauces. I'd love to try stuffing them since we LOVE them this way. Couple of questions for those who have done it.

1. I'm understanding it that you steam/cook it with the stuffing already in. Am I understanding that correctly? This is not at all how I assumed it was done. I figured you steamed it then stuffed and baked.

2. If this is mentioned in the thread, I have missed it. Are you removing the inner "choke" prior to stuffing or doing that after you've eaten the outer leaves or at some other point? My previous understanding is you should remove the choke prior to cooking and I believe that is the way I did it before. However, I just googled some directions that look like they are stuffing them with the choke in.

Just curious. I may have to try this again.

 

[gina2000]

Reheating is fairly simple. You can store them in the pan and use it to reheat with some water in the bottom of the pot. Or you can put them into an aluminum foil pan with the liquid and reheat in the oven at about 300, covered, til hot. I have also microwaved them....but cover them because the tops of the leaves will dry out if they are not covered.

Oh, we leave the choke in....eat around it, scoop it off the top and eat the bottom. We stuff before we simmer.

 

[js]

I've been reading this thread with interest. I made fresh artichokes about 10 years ago but never tried again. I just steamed them and had dipping sauces. I'd love to try stuffing them since we LOVE them this way. Couple of questions for those who have done it.

1. I'm understanding it that you steam/cook it with the stuffing already in. Am I understanding that correctly? This is not at all how I assumed it was done. I figured you steamed it then stuffed and baked.

2. If this is mentioned in the thread, I have missed it. Are you removing the inner "choke" prior to stuffing or doing that after you've eaten the outer leaves or at some other point? My previous understanding is you should remove the choke prior to cooking and I believe that is the way I did it before. However, I just googled some directions that look like they are stuffing them with the choke in.

Just curious. I may have to try this again.

If you have been reading this thread with interest, then you already know I basically don't know what the heck I am talking about, BUT, I am pretty certain we will cook/steam, whatever, the artichokes STUFFED. We will not stuff after, we will stuff before steaming.

I haven't heard anyone mention about the choke and when I looked online, didn't read anything about that. I hope that doesn't throw a monkey wrench into my plans with this new thing I'd have to do

I keep thinking tomorrow is Christamas Eve, since it is my last day of work. I really will do the artichokes on Christmas Eve morning BUT
How the heck do I heat them back up??????
ANYONE???!!!!