Tillie Doyle
Stuffed artichokes are a delicious dish that can be cooked in a crock pot. They are easy to make and can be served as an elegant appetizer or side dish. To prepare the artichokes, trim the stems and cut off the tops. Remove the small leaves at the bottom and trim the remaining leaves. Stuff the artichokes with a mixture of breadcrumbs, cheese, parsley, garlic, salt, and pepper. Place the artichokes in the crock pot with about an inch of water and a squeeze of lemon juice. Drizzle olive oil over the artichokes and cook on high for 3-4 hours or on low for 5-7 hours. Serve warm or at room temperature with melted butter or aioli.
| Characteristics | Values |
|---|---|
| Preparation | Cut the bottom stem so the artichoke sits flat. Remove the small leaves at the bottom. Cut the top of the artichoke off and use kitchen shears to cut the tips of the remaining leaves. Stretch out the artichoke leaves to allow for maximum space for stuffing. |
| Ingredients | Artichokes, bread crumbs, cheese, parsley, salt, pepper, olive oil, water, lemon, rosemary, garlic, capers, ham, pine nuts, lemon butter, butter, aioli, vinaigrette, mayonnaise, margarine, vegenaise, salt-free butter, lemon juice, bay leaves, peppercorns, Pecorino-Romano, spinach, ricotta. |
| Cooking Time | 3-4 hours on high or 5-6 hours on low in a slow cooker. 1 hour on a stove top. |
| Serving | Serve hot or cold. |
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What You'll Learn
Preparing the artichoke
The next step is to cut about an inch off the top of each artichoke and use kitchen shears again to trim and cut the tips of the remaining leaves. You can then stretch out the artichoke leaves to make more space for the stuffing. At this point, some people choose to scoop out the fuzzy centre, or the "choke", with a spoon and discard it.
Now your artichokes are ready to be stuffed! You can fill the crevices and gaps generously with your chosen stuffing, working it in between each leaf. If you have any leftover filling, you can always add a little extra cheese and layer it on top.
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Making the filling
To make the filling for your stuffed artichokes, you will need a combination of bread crumbs, cheese, parsley, garlic, salt, and pepper. You can also add lemon zest for a bright, fresh flavour. If you like spicy food, add a pinch of crushed red chilli flakes to the breadcrumb mix. For non-vegetarian stuffing, you can add pancetta or bacon.
Start by zesting a lemon and setting the zest aside. Cut the lemon in half and rub the artichoke with the juice to prevent the artichoke from browning. Next, mix the lemon zest, bread crumbs, grated Parmesan, parsley, garlic, salt, and pepper in a bowl and stir until well-combined. You can also add melted butter to the mix.
For the bread crumbs, you can use store-bought ones or make your own at home. It is recommended that you grate your own Parmesan cheese instead of using pre-shredded varieties. Look for unwilted, bright green, fresh parsley.
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Stuffing the artichokes
Preparing the artichokes for stuffing involves a few steps. First, cut the stems at the base so that the artichokes will sit upright for serving. Then, cut about an inch off the top of each artichoke and use kitchen shears to trim the thorny tips of the remaining leaves. You can also rub lemon over the cut edges to prevent them from browning.
Once the artichokes are prepared, you can start stuffing them. One option for the filling is a mixture of breadcrumbs, cheese, parsley, salt, pepper, and garlic, which you can stuff in between each artichoke leaf. You can also add some extra cheese on top. Another option is a mixture of lemon zest, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Make sure to stuff the mixture into the crevices of the artichokes until all of it is used.
If you want to get creative, you can experiment with different fillings. For example, you can try rosemary, garlic, lemon, and capers, or artichokes stuffed with ham and pine nuts. You can also add a spicy kick to the breadcrumbs by adding a pinch of crushed red chili flakes.
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Cooking the artichokes
To cook stuffed artichokes in a crock pot, first prepare the artichokes by cutting the stems so that they sit flat. Remove the small leaves at the bottom and cut off the top of the artichoke. Use kitchen shears to cut the tips of the remaining leaves. Stretch out the artichoke leaves to allow for maximum space for stuffing.
Next, make the filling. A simple mixture of breadcrumbs, cheese, parsley, salt, pepper, and garlic can be used. Fill the pockets of the artichoke leaves generously with the mixture. If any filling remains, layer it on top with some extra cheese.
Place the artichokes in the crock pot with about an inch of water at the bottom. Drizzle olive oil over the artichokes and squeeze lemon juice into the water. Cover and cook on high for 3-4 hours or on low for 5-7 hours, until the leaves are tender and come loose easily.
Remove the artichokes from the crock pot with tongs and allow them to cool slightly before serving. They can be served hot or cold, and enjoyed by peeling off the leaves and dipping them into melted butter, aioli, vinaigrette, or a simple lemon butter sauce.
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Serving the artichokes
Artichokes can be served hot or cold as an appetizer or side dish. They are fun for kids to eat and are only 25 calories each, so you don't have to worry about your kids filling up before dinner. You can serve them warm or at room temperature, either family-style or as a side dish with a classic Italian entree.
To serve, start with the outer leaves and use your fingers to pull off individual leaves one at a time. You can dip the leaves in lemon butter, melted butter, aioli, vinaigrette, or a simple lemon butter sauce (made by mixing lemon juice with melted butter and seasoning with salt and pepper). You can also dip them into mayonnaise, though this is not the healthiest option.
Leftovers can be stored in the fridge for up to three days. Place any leftovers in an airtight container or wrap them tightly in storage wrap or foil.
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Frequently asked questions
First, cut the stems at the base so the artichokes will sit upright for serving. Slice off the top of the artichoke and use kitchen shears to cut the tips of the remaining leaves. Stretch out the artichoke leaves to allow for maximum space for stuffing.
You can use a variety of ingredients to stuff artichokes, including breadcrumbs, cheese, parsley, rosemary, garlic, lemon, capers, ham, pine nuts, and olive oil.
Place the artichokes in the crockpot with about an inch of water and cook on high for 3-4 hours or on low for 5-6 hours, until the leaves are tender.
