Food
Scott Conant’s Stuffed Artichokes | Food Network
Cook along with Scott as he demonstrates how to make the most-delicious filling for this dish that’s perfect for special occasions!
Get the recipe ▶ https://foodtv.com/3vK8QaE
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Stuffed Artichokes
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 2 hr 10 min
Active: 45 min
Yield: 4 artichokes
Ingredients
1 1/2 cups plain breadcrumbs
1/2 cup flat-leaf parsley leaves, chopped
2 garlic cloves, grated
1 oil-packed anchovy fillet, minced
1 teaspoon dried Calabrian chile flakes or red pepper flakes
Kosher salt
3 lemons
1/2 cup olive oil
1/4 cup grated Parmesan
4 artichokes (about 1 1/2 pounds)
1 1/2 cups dry white wine
Directions
Preheat the oven to 375 degrees F.
Add the breadcrumbs, parsley, garlic, anchovy, chile flakes and 1/2 teaspoon salt to a large bowl. Finely grate the zest of 1 lemon into the bowl. Squeeze the juice of the lemon in a small bowl with the oil, then drizzle the lemon juice mixture into the breadcrumb mixture and mix with a fork until well combined and the mixture resembles wet sand. Stir in the Parmesan and set aside until ready to use.
Fill a large bowl with ice water. Squeeze in the juice of 1 lemon and drop in the lemon halves. Working with 1 artichoke at a time, cut off all but 1/2-inch of the stem. Use a serrated knife to slice about 1 inch off of the top. Use kitchen shears to trim the point off each leaf, removing 1/4 to 1/2 inch. Use your fingers to gently pull open the center leaves of the artichoke then use a spoon to scoop out and discard the fuzzy choke in the middle. (Note that removing the choke takes some effort and will make eating the final product much more enjoyable.) Submerge the cleaned artichoke in the lemon water to prevent browning and repeat with the remaining artichokes.
Working with one artichoke at a time, remove from the water and use a clean kitchen towel to pat dry. Gently pull apart the leaves on each layer and stuff with the breadcrumbs over the bowl to avoid a mess, pressing lightly as you stuff (you will use about 2/3 cup stuffing per artichoke). Gently set the stuffed artichoke in a 9-by-9-inch casserole dish (do not use glass) or a large cast-iron skillet, standing it up on the flat stem if possible, or gently resting on the side if not. Note that you will want the artichokes to be snug in the dish to remain upright during baking. Repeat with the remaining artichokes and breadcrumbs.
Pour the wine and 1/2 cup water into the bottom of the pan. Slice the remaining lemon into rounds and nestle them into the liquid. Tightly cover the dish with foil and bake until the artichokes leaves are tender and can be easily pulled off, 60 to 75 minutes. Remove the dish from the oven and increase the temperature to 500 degrees F.
Remove the foil and return the dish to the oven. Bake until the breadcrumbs are golden brown and crisp, 5 to 8 minutes. Remove the artichokes from the dish with tongs and place onto a serving plate. Serve with the cooking liquid lemon slices.
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Scott Conant’s Stuffed Artichokes | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
Subscribe ► http://foodtv.com/YouTube
No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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@behringerm
December 18, 2023 at 12:23 am
Would a grapefruit spoon (if you have one) work better to remove their home?
@AlyseCafasso
December 18, 2023 at 12:23 am
I have a lot of improvements to this recipe!
@johnsalazar245
December 18, 2023 at 12:23 am
Thought this was a recipe for stuffed chocolate cookies.
@caligirllala1267
December 18, 2023 at 12:23 am
Anchovies 🤮
@edsteward7717
December 18, 2023 at 12:23 am
I'd have to save the inner leaves to eat separately. They're so yummy, I couldn't waste them.
@chastheplayer8367
December 18, 2023 at 12:23 am
You can stuff the leaves..and leave the middle to eat..also
@brendalucas1632
December 18, 2023 at 12:23 am
Looks good
@hestergreen2031
December 18, 2023 at 12:23 am
Thank you Scott, for this lesson. I’ve never had a stuffed artichoke. But I bet it’s delicious. So, will be trying to do this soon.
@jeromethiel4323
December 18, 2023 at 12:23 am
The vocals keep saying that this isn't that hard, but the visuals disagree with this. ^-^
If i want a stuffed anything, it's going to be a green pepper or a pork chop. Or any of the filled dumplings, preferably from the pacific rim.
@jeromethiel4323
December 18, 2023 at 12:23 am
To quote the little rascals, "It might have choked arty, but it aint gonna choke me!" ^-^
@carlissasullivan6934
December 18, 2023 at 12:23 am
Hi Scott!!!! I've missed you, you are one of .y favorite judge's!!!
@amateurepicurean8168
December 18, 2023 at 12:23 am
Hey there, Scott. Can these be prepped in advance? If so up to what point and how far in advance?
@MGABBYB
December 18, 2023 at 12:23 am
Why do you wear gloves?
@allentrice1547
December 18, 2023 at 12:23 am
That's completely perfect for coming to cooking with that.
@blakehahn-atlantaga8510
December 18, 2023 at 12:23 am
This was a fantastic tutorial. Scott is a very good teacher. I have wanted to learn to make these for many years! Thanks Scott!
@LVVMCMLV
December 18, 2023 at 12:23 am
Nice looking artichokes… The artichokes in the stores in my area are small, soft and over priced. I haven't had a decent artichoke in a couple of years now.
@phillyguy8541
December 18, 2023 at 12:23 am
Great recipe but you wasted almost half the artichoke. First of all, if you peel the stem it is almost as good as the heart, it should be used. Second, you trimmed off too much from the top, only about 1 inch is necessary. Third, you need only cut off the very point of each leaf, you cut at least 1/2 of them off. I'm sure you know this, the inedible part of the artichoke you remove is called the "choke."
@teresaespildora7460
December 18, 2023 at 12:23 am
Love them
@jacquelinemassinello3451
December 18, 2023 at 12:23 am
This is my favorite !!
Thanks Scott for your recipe ❤️
@rochelletritt3855
December 18, 2023 at 12:23 am
I was taught by Italian grandma to cut off tips of each leaf, put meatball mixture as stuffing on leaves, then suspend over water-filled 9×13, cover with foil. Bake 1 1/2 hrs. Uncover bake another 30 minutes. Pull off individual leaf & bite & slide over bottom teeth to scrape off artichoke meat.
@AfterCovidthefoodchannnel
December 18, 2023 at 12:23 am
Wooww fantasti how he made the stuffed artichoke! Like a lot the filling that you make! Looks delicious! 🦇
@lgaines4086
December 18, 2023 at 12:23 am
I love Artichokes. Thanks for taking your gloves off! I get tired of germophobia in every cooking video!
@jeannetaylor2217
December 18, 2023 at 12:23 am
Why don’t you use the 3 quarters you cut off, chef? 💕🙏🙏
@staciesabatino3817
December 18, 2023 at 12:23 am
My whole life Thanksgiving,Christmas and easter my mom made them until she allowed me to make them and I still do. Its so part of my happy memories. If anyone thinks it too long a process I can promise you its worth it. Thank You Scott.
@burbie1342
December 18, 2023 at 12:23 am
Noooo to the bead bracelets on both wrists.😳😖