Recipe courtesy of Giada De Laurentiis
Episode: Antipasti Party
Stuffed Artichokes
Total:
2 hr 30 min
Prep:
45 min
Inactive:
1 hr
Cook:
45 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
2 hr 30 min
Prep:
45 min
Inactive:
1 hr
Cook:
45 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • 2 lemons, halved
  • 3 whole garlic cloves, smashed
  • 6 large artichokes
  • 1 lemon, juiced
  • 1/3 cup chopped fresh Italian parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 4 tablespoons drained capers
  • 6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
  • 2 1/2 pounds plum tomatoes, seeded, chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 12 fresh Italian parsley sprigs, for garnish

Directions

Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.

Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.

Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Stuffed Artichokes

Recipe courtesy of Alex Guarnaschelli

Spinach and Artichoke Stuffed Beignets

Recipe courtesy of Tiffany Theriot

Dean's Sausage Stuffing in Artichokes

Spinach and Artichoke Stuffed Beignets

Recipe courtesy of Tiffany Theriot

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Stuffed Mushrooms with Spinach, Artichoke and Fontina Cheese

Recipe courtesy of Bathtub Gin

Baked Artichokes Stuffed with Stewed Fennel, Tomatoes and Egg Yolk

Recipe courtesy of Cory Vitiello

Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette

Recipe courtesy of Maria Manso

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Man Fire Food

11am | 10c

Man Fire Food

11:30am | 10:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats: Reloaded

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here