Parmesan Stuffed Artichokes Recipes

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Stuffed Artichokes image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 0



Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Recipe From allrecipes.com

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8



Stuffed Artichoke Hearts image

These are rich and so delicious. I dare anyone to eat just one!

Recipe From allrecipes.com

Provided by Jacki_In_Simi

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 10

Number Of Ingredients 8



Stuffed Artichokes image

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from "Mad Hungry" by Lucinda Scala Quinn, for a delicious appetizer or side dish.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 7



Garlic Parmesan-stuffed Artichokes Recipe by Tasty image

Here's what you need: artichokes, lemon, salt, butter, garlic, lemon, bread crumbs, salt, pepper, fresh parsley, grated parmesan cheese, mayonnaise

Recipe From tasty.co

Provided by Alix Traeger

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 12



Parmesan Artichoke Stuffed Chicken Breasts image

Make and share this Parmesan Artichoke Stuffed Chicken Breasts recipe from Food.com.

Recipe From food.com

Provided by ajboyer222

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

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2019-04-24  · Instructions. Preheat oven to 375 degrees. Coat a baking dish large enough to hold all the artichoke bottoms with cooking spray or olive oil. Place …

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  • Coat a baking dish large enough to hold all the artichoke bottoms with cooking spray or olive oil.
  • Combine Parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl.
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2021-02-13  · Artichokes stuffed with Parmesan and garlic is amazing. Each leaf oozes with cheesy goodness and roasted garlic in a toasted breadcrumb …

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  • Prepare a large bowl of cool water big enough to hold the artichokes. Cut one lemon in quarters. Squeeze three quarters into the water and throw the used quarters in the bowl. Save the last lemon quarter.
  • To trim the artichoke: Remove large, hard leaves at the base. Cut the stem off to create an even base for the artichoke to sit on. With a chef’s knife, lay the artichoke on its side and cut off the approx. 1 inch tip of the artichoke including most of the leaves with sharp tips. With a kitchen shears, snip off any remaining sharp points off the remaining leaves.
  • With the remaining lemon quarter, rub the lemon on the cut top to prevent browning. Submerge the trimmed artichoke in the lemon water while preparing the remaining artichokes.Take out one artichoke. Turn upside down on a wooden board and press down gently with your palm to open and loosen the leaves. Turn upright, and with your fingers, firmly spread the leaves apart to make pockets.
  • Place one slice of Romano/Parmesan cheese in each leaf pocket, stuffing as many leaves as you can. The inner, light green leaves will not open.
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Step 2. In a large bowl, combine breadcrumbs, Parmesan, parsley, garlic, salt and pepper. Fill centre of each artichoke with breadcrumb mixture and work excess between leaves. Step 3. Transfer stuffed artichokes to a shallow …
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2011-08-03  · Preheat oven to 350 degrees F. Place artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff. Combine remaining ingredients. With a …
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