Did I clean my artichoke right?

[RLovesCooking]

Wanted to make baked artichokes after I saw a post here. So I bought 3 and cut 1/3 off the top and snipped each leaf, but MAN it took me like 10 minutes to clean each one. The fluffy choke interior never stops! Did I clean them right? (it's my first time making baked artichokes)

Should I have left the purple leaves in or remove them next time? They were a bit pokey but I just put on a glove while scooping.

1 stuffed and 1 cleaned hopefully right.

 

[Kathleen]

I usually got rid of the pokey, papery leaves, but will defer to someone else on here. I did it out of caution for me. How did they taste?

 

[RLovesCooking]

I usually got rid of the pokey, papery leaves, but will defer to someone else on here. I did it out of caution for me. How did they taste?

They come out of the oven in an hour!

 

[msmofet]

Looks good to me. I do the same thing.

I do mine in the Instant Pot. Takes 15 to tender.

 

[RLovesCooking]

Looks good to me. I do the same thing.

View attachment 78418

I do mine in the Instant Pot. Takes 15 to tender.

View attachment 78419

Is it a breadcrumb and cheese stuffing?

Here's mine that I baked 1 hour at 400 F. 30 minutes covered, 30 uncovered. Think the breadcrumbs got a bit browner than I'd like, so next time I'll do 40/20.

 

[msmofet]

Slivered garlic and chunks of mozzarella in the leaves. Garlic and mozzarella stuffed in center. Then highly seasoned plain bread crumbs (I season them myself because I like to know what they are seasoned with) with grated parm reggiano and pecorino romano added are sprinkled over the leaves and in the center to fill it all in.

 

[Sir_Loin_of_Beef]

Sorrry, too much work for too little reward.

 

[dragnlaw]

I like the taste of artichokes, whole with the sauce. Never had them baked/stuffed. Won't do them anymore as the few times I made them found them to be labour intensive and the amount of actual flesh you get from them along with the price - seems to be worse than lobster!
I buy them in jars now and use in salads.
I did make a slow cooker meal with them added towards the end but found they were lost amongst all the other ingredients.

But I won't say no if you invite me over!

 

[Meryl]

I've never understood how to clean artichokes!

 

[RLovesCooking]

Slivered garlic and chunks of mozzarella in the leaves. Garlic and mozzarella stuffed in center. Then highly seasoned plain bread crumbs (I season them myself because I like to know what they are seasoned with) with grated parm reggiano and pecorino romano added are sprinkled over the leaves and in the center to fill it all in.

I did a homemade breadcrumb stuffing as per the recipe I used, but mozzarella and cheese sounds way yummier. I'll try that next time.

They were good! A bit labor intensive to eat, but still very good and fun and unique to cook and eat! I'd probably make them for my friend who loves to eat uncommon stuff, but probably not weekly. Probably monthly!

 

[RLovesCooking]

Slivered garlic and chunks of mozzarella in the leaves. Garlic and mozzarella stuffed in center. Then highly seasoned plain bread crumbs (I season them myself because I like to know what they are seasoned with) with grated parm reggiano and pecorino romano added are sprinkled over the leaves and in the center to fill it all in.

I did a homemade breadcrumb stuffing as per the recipe I used, but mozzarella and cheese sounds way yummier.

They were good! A bit labor intensive to eat, but still very good and fun and unique to cook and eat! I'd probably make them for my friend who loves to eat uncommon stuff, but probably not weekly. Probably monthly!

The inner leaves weren't pokey, but when I went to eat the breadcrumbs I did get one or two leaves in my mouth that I had to remove as the leaves are tough.

 

[Jusa]

I did a homemade breadcrumb stuffing as per the recipe I used, but mozzarella and cheese sounds way yummier. I'll try that next time.

They were good! A bit labor intensive to eat, but still very good and fun and unique to cook and eat! I'd probably make them for my friend who loves to eat uncommon stuff, but probably not weekly. Probably monthly!

I think they are typically a special occasion thing, like the holidays, at least in my Italian-American husband's family. His grandmother always made them for the holidays. I do believe that @msmofet is of IA descent.

 

[larry_stewart]

I make them (Stuffed) once or twice a year because they are a pain in the butt to prepare.
Have to cut the top, cut the tips then scoop out everything including purple pointy leaves and the 'fuzz' part of the heart

For stuffing I either make a make shift stuffing of finely chopped onions, minced garlic, salt, pepper, basil, oregano, finely chopped mushrooms and chopped tomatoes. Sautee in Olive oil til tomatoes break down, add breadcrumbs until desired consistency , mice in some grated parmesan cheese. Sometimes I'll add a little tomato sauce too. . Stuff, then steam.

As an alternative , especially around thanksgiving, Ill stuff them with the stuffing I typically make thanksgiving time of year ( just cut the veggies finely so they stuff easily), then steam.

Consistency and taste better when cooled off to warm or room temp.

Could also add a top layer of breadcrumbs/ olive oil at the end and broil to add crispiness . I personally dont do that, or rarely do ( Looks like I did tin the pics).

As far as unstuffed artichokes, Cut off tops, snip points on leaves , steam then dip the leaves in either a vinaigrette dressing or. garlic/ oil/ butter. Remove center leaves when I get to them.

 

[dragnlaw]

I'm curious - when you stuff them do you still pull the petals/leaves and scrape out the innards with your teeth? Or just be satisfied with the stuffing.

 

[RLovesCooking]

I personally did. If I'm gonna spend money and effort, I want all that artichoke-y goodness. The petals are honestly kind of fun to eat too.

 

[RLovesCooking]

For stuffing I either make a make shift stuffing of finely chopped onions, minced garlic, salt, pepper, basil, oregano, finely chopped mushrooms and chopped tomatoes.

I've never heard of a "shift stuffing.". Where does that term come from?

 

[Jusa]

I personally did. If I'm gonna spend money and effort, I want all that artichoke-y goodness. The petals are honestly kind of fun to eat too.

Absolutely!

 

[larry_stewart]

I've never heard of a "shift stuffing.". Where does that term come from?

Supposed to read" make - shift", basically using what I have on hand with no real recipe. I should proof read before I post lol. Sorry for the confusion

 

[msmofet]

I think they are typically a special occasion thing, like the holidays, at least in my Italian-American husband's family. His grandmother always made them for the holidays. I do believe that @msmofet is of IA descent.

I usually make them for Easter and maybe one more time during the year if DD asks for them.

mice

?????? LOL

 

[dragnlaw]

I've heard that mice are absolutely delicious in artichokes.