Ina Garten Stuffed Artichoke Recipe
Ina Garten’s stuffed artichokes feature tender artichoke leaves filled with a delicious breadcrumb mixture, enhanced with cheese, garlic, and herbs. The artichokes are steamed and then baked to golden perfection, making them a luxurious yet approachable dish for any occasion.
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Appetizer
- Method: Steaming and Baking
- Cuisine: American
Ingredients
- Large artichokes: Choose fresh, firm artichokes with tightly closed leaves.
- Breadcrumbs: Use fresh or panko breadcrumbs for the best texture.
- Parmesan cheese: Grated, for a nutty and salty flavor.
- Garlic: Finely minced for a robust, savory taste.
- Fresh parsley: Chopped, to add brightness.
- Lemon: For juice and zest, enhancing the flavors.
- Olive oil: Keeps the filling moist and adds richness.
- Salt and black pepper: For seasoning.
Instructions
- Prepare the artichokes: Trim the stems, remove the tough outer leaves, and cut off the top quarter of each artichoke. Use kitchen scissors to trim the leaf tips.
- Hollow out the center: Use a spoon to scoop out the fuzzy choke and small inner leaves, creating space for the filling.
- Prepare the filling: In a bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, and a drizzle of olive oil. Season with salt and pepper.
- Stuff the artichokes: Gently spread the leaves and fill them with the breadcrumb mixture, pressing lightly to secure.
- Steam the artichokes: Place the stuffed artichokes in a pot with about 1 inch of water. Cover and steam for 30–40 minutes until the leaves are tender.
- Bake for a golden finish: Preheat the oven to 375°F (190°C). Transfer the steamed artichokes to a baking dish, drizzle with olive oil, and bake for 10–15 minutes until golden and crisp on top.
- Serve immediately: Garnish with extra parsley and a squeeze of lemon before serving.
Find it online: https://inagartencooks.com/ina-garten-stuffed-artichoke/