10 artichokes stuffed bay Recipes

artichokes, top inch cut off and center cleaned out, breadcrumbs, garlic cloves, minced, parsley, romano cheese or 3 tbsp parmesan cheese, water, lemon, bay leaf, olive oil

artichokes, lemon juice, lemon, sliced, whole peppercorns, bay leaf, salt, divided, cubed italian bread (1/2-inch cubes ), minced fresh parsley, grated parmesan cheese, olive oil, divided, grated lemon peel, garlic cloves, minced, pepper

artichokes, lemons, cut in half, cooked bay shrimp, cream cheese, at room temperature, mayonnaise, preferably homemade (good quality ), grated parmesan cheese, shallot, minced, minced celery leaves, fresh lemon juice, minced tarragon, minced basil, worcestershire sauce, celery salt

artichokes, lemon, thinly sliced, crab boil, bay leaves, butter, diced onion, chopped garlic, chopped oregano leaves, italian style bread crumbs, lemon zest, grated parmesan , plus more for garnish, olive oil plus 2 tbsp, divided, salt and pepper

mayonnaise, fresh chives , tender green and white parts only, chopped, crab boil seasoning (recommended : old bay), splash hot red pepper sauce, red onion, diced small, lemons, juiced, whole-grain mustard, salt and freshly ground black pepper, colossal crabmeat , picked over for shells, artichoke hearts, fresh chopped parsley leaves, avocado , slipped from skin and cut into 1/2-inch pieces for garnish

sturgeon fillets, totaling about 2 lb, skinless, chicken consomme, cream, white polenta, salt and freshly ground black pepper, lemon juice, fig puree, olive oil , to taste, langoustine carcasses, carrot, roughly chopped, onion, roughly chopped, parsley sprigs, to taste, thyme , to taste, bay leaf , to taste, star anise , to taste, water, powdered licorice, cream, artichokes, lemon juice, carrots, shallots, zucchini, red bell peppers, country ham, olive oil, chopped up artichoke hearts (from above), fresh chives , to taste, using a nonstick skillet , caramelize the sturgeon fillets. set aside., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

whole artichokes, lemon , plus 2 s, juiced, olive oil, vegetable broth or water, garlic cloves, plus 5 cloves, sliced, divided, parsley, chopped , plus 2 tbsp chopped parsley, bay leaves, salt and pepper, to taste, ricotta cheese, sun-dried tomatoes in oil, chopped, fresh spinach leaves, chopped, egg, grated pecorino romano, bread crumbs, olive oil

whole tomatoes, undrained, stalks celery with leaves, cut in half, chopped onion, lemon juice, bay leaf, salt, paprika, unflavored gelatin, vegetable cocktail juice, divided, artichoke hearts, drained and chopped, sliced water chestnuts, drained and chopped, hard-cooked egg, chopped, chopped celery, chopped green pepper, chopped pimiento-stuffed olives, lettuce leaves, mayonnaise