Here's a Recipe for EASY Stuffed Artichokes!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Chef Dom shows you how to make easy Stuffed Artichokes. If you have tried our Baked Artichoke Heart recipe or the artichoke bottom recipe, you will absolutely love these perfectly baked artichokes. This was our grandmother’s baked artichoke recipe that was enjoyed by the entire family for decades.
Happy Cooking!
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• 4 Artichokes
• ½ cup of olive oil
• 14 Gloves of Garlic (chop 7)
• 15 OZ of Italian Style Breadcrumbs (Progresso)
• ½ cup of grated Romano cheese
• 2 cups of Water
• ½ cup of White Wine
• 1 cu of Chicken Stock
• Salt & Pepper to taste
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#easy_recipes #StuffedArtichokes #ItalianRecipes - แนวปฏิบัติและการใช้ชีวิต
My Sicilian grandma gave me the best stuffed artichoke recipe EVER ! I've eaten many stuffed artichokes, but they don't measure up, her secret, she chopped up (minced) hard salami or pepperoni, along with onion, garlic, breadcrumbs, parm cheese, Italian herbs, salt n pepper & minced black olives, sprinkled with fresh lemon & olive oil, they are to die for ! She would par boil in a huge pot, then finish in the oven, once or twice a year we have these, depending on availability. Try making 20 for the family, then they all tell you they'd like to take one home with them in private like LOL
Thanks for sharing your story!
Artichokes recipes, any more recipes
looks lovely! I get the ones from Israel very nice,, Nice ah nice! we make the same way WoW, Brookly knows Brooklyn lol. The only thing I do different is soak them overnight before in the frig.
Thanks Tommy! Will have to try that.
Ohhhh I haven’t had those since my mother passed. Memories 🙏😊
My mother used to smack the artichoke on the counter to open them up and added an egg to the breadcrumb mix to bind it together. Never browned the garlic which is an excellent idea. That sausage looks pretty damn good 👍 Thanks for the video.
Thanks Rick
Yep, I bang them to open up the artichoke- as did my Grandmother
After Jack Chaplin's passing , this channel has quickly become my favorite. Love to the family fellas.
Thank you! We appreciate you watching
I don't cut the top of them, I smash them against the table so the leaves spread open, I was thinking about that when suddenly your mamma said that!!!!
Oh man I laughed so loud!!!!
And she is right...sorry!
I loved the video.
From Chicago.
Fred.
Yeah mom’s always right!
I. Do it. The same way the BOYS DO IT. LITTLE BIT OF WORK. BUT WORTH EVERY MINUTE. !!!!❤
Awesome recipe, thanks for sharing ❤️🙏🏻❤️👍👍❤️❤️
Bless you guys and mama, too. Best recipe yet.
Thanks so much!
I live in San Francisco and our Ferry Building Farmers Market will soon be full of beautiful enormous artichokes.
😂I just said that in the last video I watched
Yum yum 😋 and I love stuffed artichokes
❤OMG 😊. IM COMING OVER. ILL BRING THE WINE 🍷.
I was just telling my friend Connie about your show, her parents owned Pasquales Salumeria in Brooklyn near Santa Rosalia . She watched this episode and was thrilled. You now have two new fans, and I can’t thank you enough for staying true to your roots and true to Brookalinu ! Salute, Pasquale
That is awesome! Glad you enjoy our channel! 🇮🇪
Ok , as much as I love artichokes, you have my attention. You could do different things with the stuffing, but it is obviously a very good technique. I will try this though thanks for the vid...
Thanks for watching!!!
These look delicious . Thank you for explaining that I needed to add chicken stock and white wine . My artichokes were kind of dry . I am going to try your recommendations . 💚🎄❤️Thank you so much !!!
Hope you enjoy 😊
I want to learn more how to cook American dishes 😘😘😘😘
this is a very different method as opposed to those i have also seen on you tube in london - however it seems much more practical and probably more enjoyable to eat - don't think my mama and/or nonna ever made them but this video shows me it can be possible - a bit more work than the others but looks very much worth the trouble. thank you!!!
Our pleasure!
They look delicious. I add lemon juice to mine just to give it a little tangy flavor
Sounds good!
Looks good.. I always stuff the leaves..tfs
Thank you!
Omg, this was soooo good! Thanks :) Love yo mamma too ♥️
Thank you!
I love my Italian heritage!,,, I got a kick out of you barbecuing, no we don’t have a side of potato salad, but we do have an artichoke!,,,,
Wowzers they look delish. Can’t wait to try this recipe . I’ve never cooked the filling. My grandpa taught me his recipe he added small chunks of locatelli cheese to the mixture so you get these lil nuggets of cheese when you eat the leaves. I steam mine in a steamer and pot of water but I’ll try your method looks a lot easier. Thank you for the recipe
very nice hello everyone
Thanks Humberto!
You are very welcome guys love you channel
I did collaboration with CCW he’s Great if one day you guys like to do a collaboration video with me my channel subscribers and Members and my channel is su casa blessings 👍
A favorite!
Double shot. Artichokes looked great but so did those sausages and peppers. Where do you all get the italian bread from?
Thanks Rob! We like to get our bread from Panera, Fresh or Central Market
I never think of Panera for fresh bread. Good idea.
Love them, missed out this season, couldn't find good ones anywhere in the stores 👎
I know they’re hard to find off-season.
@@BrooklynBrothersCooking tell Dom, he said sometimes he uses mushrooms or clams, I use the artichoke hearts that are marinated in the olive oil, I chop them up and add them to the breadcrumb mixture with the olive oil they are in, they come delicious, I balance it out with a little fresh squeezed lemon juice.
How are you
@@dominicksimonetti6726 I've been okay, and you?
@@salvatrice850 I'm doing good happy Halloween
Hi guys! This will grace my table soon. Thanks for the terrific program. Hope MOM is doing well.
Thank you! Mom’s doing fine
Absolutely one of my favorite recipes! Every time I make this dish people are so impressed and they love it
Your mama is adorable! I think the best part of this video was her watching what I believe was Matlock in the living room.
Thanks! Yes, she loves Matlock!
I've never had stuffed artichokes, but I love eating artichokes. It would be nice to see you demonstrate the way your Mom said Grandma made then.
Will do!
I apologize, when I made my request I was new and binge watching your videos. I'm so sorry you lost your Mom. I lost mine a couple years ago. My Mom grew up in New York and & in then Jersey City. Mom worked in New York as a young woman and often talked about her memories from those days. Good Bless @@BrooklynBrothersCooking
No worries. Appreciate you sharing your story.
Stuffed the Artichoke with Lump Crab 🦀 meat or Shrimp Salad Yum Yum
I'm definitely going to make this. I'm always looking for recipes that can be made vegetarian/vegan and this one is perfect.
Thank you!
Awesome!
That’s how I make them. Delious
Never cooked the stuffing! Mixed my ingredients dry, stuffed all the leaves and sprinkled with olive oil. Placed in steamer and cooked a few hours! Always turns out great! 😋😋😋❤️
Thanks for sharing!
Daddy Jack would be proud of you guys!!
Have never had artichokes but after this I'm going to try... Everything looks so good! WOW
Hope you enjoy!
I have been doing stuffed artichokes for forty years. I have to make 18-24 at a time because everyone wants them. I soak them in warm water after i cut and trim them, i mix the breadcrumbs with chopped garlic snd a ton of grated pecorino and olive oil to moisten, to stuff i pull them way apart and fill like crazy and fill up two of the big blue roasting pans crowding them together. I also cut and peel the stems snd throw those in the bottom of the pan. Then i baste them well with warm water so the crumbs arent dry. After that i drizzle them with olive oil and put a spoonful of sauce on top, put more grated cheese on top, fill pan a wuarter of the say ip sith water, cover tightly and 375 in the oven for an hour
Very nice! Thanks for sharing!
Thanks for this one, I'll give it a try. One question, I didn't see you take out the choke so if you are cooking the artichoke with the choke still in does that make it easier or harder to remove when you get down to that part while eating the rest?
Good question. Makes it easier
Love watching you guy I like to.share one of my recipe I stuffed mine with garlic and parsley chopped up.really fine put about four to five or six artichokes in a big pot tin of tomato paste and diluted with water make it enough so that it covers the whole artichoke teaspoon of butter in each choke and bring to.a boil then slowly cook for two hours omg so good my aunt from Italy when I was in Italy showed me this recipe
That really sounds great!
Wow those look amazing. You cut a bit much on the bottoms. Lost a lot of good leaves but thanks for the video.
Thanks for watching!
These look amazing! And your mother is so precious bless her heart ❤️
😊 SO DELICIOUS GUYS 😂. YUMMY.
Thank you 😋
The next day taste even better
And another one my aunt did was she's stuffing with prosciutto Cotto with some forlano cheese or a mild cheese with parmesan parsley and garlic and stuff them and then cook them with chicken broth cover them completely cook them the same way that the come to a boil and simmer them for 2 hours same chop up fine if only lived in Brooklyn I would enjoy a cooking session I live in Vancouver BC Canada orherside Pacific side of Canada my aunt was an amazing cook and a legacy everytime I went to Italy it was the best part showing me how to cook favorite dishes
Looks AMAZING! I like your recipe better than the way I make it, this is next on my list.. Thanks again and by the way your Mama is very lucky to have 2 sons that are awesome cooks.
Thanks! She is an awesome cook also 🙌
@@BrooklynBrothersCooking I am sure she is, and she has taught you both very well.
When you guys do the artichoke hearts Witt the Garlic,Oil, BreadCrumbs, parsley, Cheese are the hearts frozen?
They were the canned kind. I couldn’t find any frozen ones. We prefer the frozen artichoke hearts
No but you can use the frozen
Do you have any more artic
Yes, we have baked hearts and a bottoms recipe on our channel