Cajun-Style Stuffed Artichokes
This delectable recipe for Cajun-Style Stuffed Artichokes pays homage to the rich culinary traditions of New Orleans, specifically inspired by the beloved Franky and Johnny's Restaurant. These vibrant artichokes are generously filled with a savory mixture of smoked bacon, Italian seasoned breadcrumbs, and a delightful blend of cheeses, creating an irresistible dish full of flavor and texture. Perfect for gatherings and special occasions, these stuffed artichokes stand as a wonderful vegetarian option that has the soul of Southern cuisine. Serve them as an impressive appetizer or a side dish that will transport your taste buds straight to the heart of Uptown New Orleans.
12
Servings
333
Calories
13
Ingredients
Ingredients
large artichokes
6 (trimmed and cleaned)
smoked bacon or pancetta
1 1/2 lbs (sliced and cooked until crisp)
Italian seasoned breadcrumbs
10 cups (plain)
parmigiano-reggiano cheese
1 1/2 cups (freshly grated)
pecorino romano cheese
1 1/2 cups (freshly grated)
green onion
1 cup (chopped)
parsley
1/2 cup (chopped)
garlic cloves
10 (minced)
salt
2 tablespoons (to taste)
fresh ground black pepper
1 tablespoon (to taste)
cayenne pepper
1 tablespoon (to taste)
olive oil
2 1/2-3 cups (for drizzling)
lemons
6 (sliced)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Begin by trimming the pointed ends off each artichoke to avoid any sharp edges.
3
Rub the cut ends of the artichokes with a lemon slice to prevent browning.
4
Trim the stem ends of the artichokes so they can sit straight and stable in the pan.
5
In a skillet, fry the bacon or pancetta until crisp. Remove from heat and drain on paper towels.
6
Once cooled, crumble the bacon into a mixing bowl. Add the Italian seasoned breadcrumbs, parmigiano-reggiano, pecorino romano cheese, green onions, parsley, minced garlic, salt, black pepper, and cayenne pepper. Mix well to combine.
7
Gently spread the leaves of each artichoke apart to create space for stuffing. Generously pack the stuffing mixture between the leaves of each artichoke, ensuring it's well distributed.
8
Carefully place the stuffed artichokes upright in a casserole or roasting pan that holds them in a single layer.
9
Pour enough water into the pan to achieve a depth of about 1-1/2 inches.
10
Drizzle a generous amount of olive oil over each artichoke, letting it seep into the stuffing. Top each artichoke with a lemon slice.
11
Bring the water to a boil, cover the pan tightly, and reduce the heat to a simmer. Steam the artichokes for at least 1 hour, or until the leaves pull off easily.
12
Check the water level after about 25 minutes and add more if needed to maintain the steaming process.
13
Serve the stuffed artichokes hot or warm. They can also be prepared in advance and reheated before serving. Leftover stuffing can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
14
For an extra touch, sprinkle grated Parmigiano-Reggiano cheese over the top of the artichokes and place them under a broiler until the cheese is melted and slightly browned.
Nutrition Information
23.3g
Fat
43.3g
Carbs
9.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cajun-Style Stuffed Artichokes?
They are a flavorful New Orleans-inspired dish consisting of large artichokes packed with a savory mixture of smoked bacon, Italian breadcrumbs, and cheeses.
What is the inspiration behind this recipe?
This recipe is inspired by the culinary traditions of New Orleans, specifically the famous Franky and Johnny's Restaurant.
How many servings does this recipe yield?
This recipe makes 12 servings.
What type of breadcrumbs should I use?
The recipe calls for 10 cups of plain Italian seasoned breadcrumbs.
Can I use pancetta instead of bacon?
Yes, you can use 1-1/2 lbs of either smoked bacon or pancetta, sliced and cooked until crisp.
Which cheeses are included in the stuffing?
The stuffing uses a blend of freshly grated Parmigiano-Reggiano and Pecorino Romano cheese.
How do I prevent the artichokes from browning after trimming?
Rub the cut ends of the artichokes with a lemon slice immediately after trimming to prevent oxidation.
What gives these artichokes their Cajun spice?
The heat and Cajun flavor come from the addition of cayenne pepper, garlic, and fresh ground black pepper.
How long should the artichokes steam?
The artichokes should be steamed for at least 1 hour, or until the leaves pull off easily.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How much water is needed in the roasting pan?
Pour enough water into the pan to reach a depth of about 1-1/2 inches.
How much garlic is required?
The recipe requires 10 minced garlic cloves for the stuffing mixture.
What is the calorie count per serving?
Each serving contains approximately 333 calories.
How much fat is in each serving?
There are 23.3 grams of fat per serving.
How many carbohydrates are in one serving?
One serving contains 43.3 grams of carbohydrates.
What is the protein content of these stuffed artichokes?
Each serving provides 9.3 grams of protein.
Can the stuffing be prepared in advance?
Yes, leftover or prepared stuffing can be stored in the refrigerator for up to 2 weeks or frozen for longer.
How do I ensure the artichokes sit upright in the pan?
Trim the stem ends of the artichokes so they are flat and stable.
Is it necessary to use olive oil?
Yes, drizzling 2-1/2 to 3 cups of olive oil over the artichokes allows it to seep into the stuffing for flavor and moisture.
Should the artichokes be covered while cooking?
Yes, the pan should be covered tightly once the water is boiling to steam the artichokes effectively.
How can I get a browned, cheesy top on the artichokes?
Sprinkle extra Parmigiano-Reggiano over the top and place them under a broiler until the cheese melts and browns.
Are these artichokes served hot or cold?
They are best served hot or warm, though they can be reheated if prepared in advance.
What fresh herbs are used in the stuffing?
The recipe uses chopped parsley and chopped green onions.
How many lemons are needed for the recipe?
You will need 6 lemons, both for rubbing the artichokes and for placing slices on top during cooking.
Do I need to check the water level during steaming?
Yes, check the water level after about 25 minutes and add more if needed to maintain the steam.
Is this a vegetarian dish?
While the description mentions it as a vegetarian option, the recipe includes bacon or pancetta. Omit the meat to make it truly vegetarian.
How should I prepare the artichoke leaves for stuffing?
Gently spread the leaves of each artichoke apart to create space before packing the stuffing mixture between them.
What kind of salt and pepper should I use?
The recipe suggests using standard salt and fresh ground black pepper to taste.
How many large artichokes are required?
The recipe calls for 6 large artichokes, trimmed and cleaned.
What is the best way to serve these as an appetizer?
Serve them upright on individual plates, perhaps with a little extra grated cheese for presentation.