25 Oct 2011

Stuffed artichoke

I opened the fridge and realized I had an extra package of asparagus, and another one of champignons so I decided to make this same recipe but adding champignons lightly fried in butter.

Want to share those beautiful flowers from my garden

I also saw on the market that the artichokes were at a good price. And after thinking a lot about the preparation, I decided to stuff them.
I have to be honest and say that it was the first time I prepared them. I always buy them canned.

It's a bit laborious, but  at the end,  the result is very good. I hope today's suggestion be helpful and you have a very good week.


4 artichokes
1 /2 cup of lemon juice

For the stuffing

1 large onion, chopped
6 cloves of garlic
1 / 2 red bell pepper
A crusty bread processed (in a blender or food processor)
1 cup  parsley and chopped chives
Black pepper ,  and salt to taste
4 tbsp  olive oil
4 tbsp of grated parmesan


Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns.  Dip in lemon juice to preserve color.

Over medium-high heat, place a steamer basket over a water-filled pot. Place the whole artichokes into the steamer basket and cover. Once the water comes to a boil, lower the heat to a simmer and allow the artichokes to simmer for approximately 10 to 20 minutes or until an outer leaf can be easily pulled off and the flesh scraped off easily. Remove the artichokes from the steamer and allow to cool enough to handle safely.

Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke.


In a large frying pan over medium-high heat, fry onions until translucent then add garlic cloves (chopped) and fry until golden brown.

Remove from heat and add bread crumbs Put the remaining oil. and if it looks too dry add a little water or broth. Add the bell pepper and chopped parsley and green onion Mix well, put salt and pepper.
In a skillet or roasting pan put a little water. Arrange stuffed artichokes and bring to oven for 15 to 20 minutes.
Sprinkle with grated Parmesan and serve immediately


Colores said...

me encantan las alcachofas y siempre que puedo me las como en ESpanya. Aquí a parte de que son carísimas no tienen el mismo sabor!!! un besote!!!

bellini said...

I always have the best of intentions but have never used fresh artichokes. This really must change.

Mari @ Mari's Cakes said...

Beautiful and tasty work of art! I love it.

Have a wonderful week Silvia :)

angela@spinachtiger said...

Sylvia, I had an aunt who made the best stuffed artichokes and no one in family can make them. I'll give this another try. Your pictures are so beautiful.

Manderley de GuindillayCanela said...

Ohh the images are beautiful! And the recipe, of course, I like it.


Isabel - Frabisa said...

El aspecto es extraordinario y las fotos impresionantes.

Tienes razón, la elaboración es laboriosa pero con un resultado así, una se olvida.

un besito

Bev Weidner (Bev Cooks) said...

I've never stuffed artichokes before...but omg...OMG. I'm going to now. Geez, GORG.

miren said...

Preciosas imágenes y divinas las alcachofas, mi comida preferida.
Saludos desde tierras vascas.

Sory Escudero said...

Son tan bonitas que se podrían poner de adorno.

Claudia said...

These are picture perfect. Artichokes usually are laborious but always worth it - as your beautiful photos clearly show.

Pam said...

Your photos are outstanding!!! I'm so glad I found your blog and will enjoy following you. Now I want to buy an artichoke and try this.

Dzoli said...

Your flavours look like a dream:) What a colour.
Artichokes..unfortunatelly fresh ones very hard to find here and if too expansive;))

Mary said...

Your photos are lovely and your recipes sounds delicious. I hope you have a great evening. Blessings...Mary

Lorraine @ Not Quite Nigella said...

Wow this is your first time with artichokes? It looks so lovely!

Marly said...


As alcachofras ficaram coloridas e lindas (e, certamente, também saborosas), a torta de aspargos (com massa folhada!) também fica linda e muito saborosa (não tem como não ficar, rsrs) e o que dizer desta planta? Lindíssima, fiquei doida para descobrir de que planta se trata, rsrs.


beleye said...

Nunca he comido las alcachofas de esa manera... Tus recetas y fotos siempre me inspiran, tanto del de punto de vista artistico como del culinario!
un abrazo desde Dresden!

kankana said...

I am not a huge fan of artichoke. Made only once .. very similar way like you did:) Love your photos and the blue background id amazing.

Andréa said...


Madelief said...

Hi Sylvia,

Thank you for your kind comment on my blog. I enjoyed reading it very much.

What a pretty blog you have. The fritata & stuffed artichokes look delicious!

Happy weekend,


Helene said...

Your pictures are an art, you always amaze me.

luisa said...

una pinta estupenda y esas alcachofas debe de estar super ricas. Bss.

Working london mummy said...

a stunning recipe looks delicious!

Jenn @leftoverqueen said...

They look so beautiful!

Léia Silva said...

Que maravilha!
E' um dos meus pratos preferidos!