Stuffed Artichokes

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I saw the episode with this recipe while running at the gym and was pretty confident I would love it! The stuffing for these artichokes is absolutely delicious. My husband and I recently became vegetarian and I've been trying to make more of a variety of vegetables for dinner. The fennel and fontina cheese add a lot to this dish - a whole lot more substance than breadcrumbs alone (which is the only way I've had stuffed artichokes before. Leaving the stems long is great too - very yummy. Next time I will trim more leaves off and turn the artichokes midway through cooking (the outer leaves became a little too crisp! Overall, delicious, would make these again and definitely recommend to other artichoke lovers!

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If you are unfamiliar with artichokes makes sure you watch the video before you make them. The stuffing was very good. How ever Alexs' directions on video vs. the hard copy are different. More attention is explained about trimming the artichoke on the video.There are several other differences as well. I made them, my family liked them but they probably would have loved them if I watched the video before I made them ( meaning I would have trimmed the outer layer more. I would try again though!

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I was a little intimidated by the recipe. It wasn't the easiest to cut up and prep the artichokes. But I did my best and it was worth it. The stuffing was out of this world. The fennel adds a great flavor and the fontina melted amazingly. We will be using the stuffing recipe for stuffing other things like chicken and pork chops. My artichokes did not look great but they were perfectly cooked and tasted great.

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Very close to my own recipe. A Note To Rosalie ; If you haven't anything nice to say , then say nothing at all .

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The artichokes require a some prep that is a little time consuming, but the payoff is tasty.

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My whole family loves artichokes. I am always looking for new ways to use them. Stuffing them with a seasoned bread crumb mixture and cooking them in a covered pan with water half way up on the stove and then uncovering them and baking them in the oven is still the best way. I tried this recipe just for something different and we all really liked it. The only thing is I never understood soaking the artichokes in lemon water. I really think it changes the flavor of the artichokes. My Mom always soaked them in cold water with a little bit of white wine vinegar. They didn't turn brown and they kept their yummy flavor.

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This was a pretty simple recipe...if you have all the pieces in place, they just go together really easy.
I actually put the stuffing together first and stuck it in the refrigerator and then cleaned the artichokes.
Really great flavor profile...love the fresh fennel.

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Really good flavor, and relatively easy to do.

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So far, only Emeril has made a real stuffed artichoke without destroying the whole aretichoke to do it, although I believe he cooks the artichokes before stuffing them. Also, Pasta House in St. Louis, MO makes a stuffed artichoke that is very close to my family's stuffed artichoke. Ours don't have to be boiled ahead of time. We salt and pepper them and stuff them with breadcrumbs and cheese and garlic powder and set them in a pot of water, boil and then steam them until the leaves pull out easily. So easy and delicious.

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Saw this recipe. Went to store and bought 4 artichokes. Followed all instructions for 2 and then made the other 2 using the panko bread crumbs. Again,,,enjoyable flavors and textures. As aside...the texture issue...I have never peeled the outside layer of the trimmed artichoke using a peeler. Very nice. The peeling info is similar in impact as is the peeling of the outside layer of celery stalks. Thanks Alex.