-
-
My review
New Orleans Stuffed Artichokes
6
Joan
"Robust, rich New Orleans tradition. A favorite recipe that my southern dad created. This recipe takes some time and love, but is very much worth the effort! Make sure you have your teeth in for this one!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 45 m servings 229Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
- Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
- In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
- Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
- Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 78 Ratings
-
-
-
-
-
Most helpful positive review
5/14/2010
I love this recipe - I use this though for four not ten artichokes and I really didn't change anything except for the anchovies I used one 2.oz can with capers and I take the choke out after bo...
Most helpful critical review
3/23/2011
We do NOT make them like this in New Orleans! This was horrible! We use Italian bread crumbs, olive oil and grated parm. THAT'S IT! Avoid this recipe!
Most helpful
Most positive
Least positive
Newest
5/14/2010
I love this recipe - I use this though for four not ten artichokes and I really didn't change anything except for the anchovies I used one 2.oz can with capers and I take the choke out after bo...
3/23/2011
We do NOT make them like this in New Orleans! This was horrible! We use Italian bread crumbs, olive oil and grated parm. THAT'S IT! Avoid this recipe!
5/7/2011
I can tell you before making this recipe that there is no way the stuffing can stuff 10 artichokes. I am a NOLA native and maker of stuffed artichokes from way back, and the proportions for this...
8/21/2011
Really good!!! This recipe really surprised me; the flavors all come together very nicely and make for a very tasty dish! I did skip the anchovies. After reading through the ingredient amounts a...
7/7/2013
Very similar to my sicilian grandmother's recipe, which omits olives, onion and bell peppers. I would like to encourage everyone to INCLUDE the anchovy in the bread crumb mixture. Use your own p...