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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!
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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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@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.😳😖