Ina Garten Stuffed Artichokes

One of Ina Garten’s best recipes, stuffed artichokes are perfect for parties or movie night with the family. Prepare it and top the artichoke hearts with mayonnaise, ketchup, and lemon juice before serving.

What Is Stuffed Artichokes Recipe

Artichokes are stuffed with an onion-garlic-crab mixture, bay leaves, bread crumbs, and olive oil before being baked to make a dish known as Stuffed Artichokes. Prepare the artichokes as directed, then stuff them with the breadcrumb mixture, season with salt, pepper, and lemon juice, and bake.

After baking the stuffed artichokes, while they are still hot, sprinkle them with grated parmesan or another quickly melted cheese and squeeze fresh lemon juice over the top.

It’s a simple recipe for novice cooks to master; the hardest part is cleaning and trimming the artichokes before stuffing them. If you want to know how to clean and prepare artichokes, this is the video for you.

How To Pick Good Artichokes For Stuffing?

Look for artichokes that have compactly packed leaves if you intend to use them for stuffing. If the leaves on your veggies are splayed, they are probably ready to eat. A few brown patches, though, are OK, but not too many.

Ina Garten Stuffed Artichokes Ingredients

• 6 artichokes 
• 1 lemon, thinly sliced 
• 2 teaspoons crab boil 
• 2 bay leaves 
• 2 tablespoons butter 
• 1/2 cup finely diced onion 
• 1 teaspoon chopped garlic 
• 1 teaspoon chopped oregano leaves 
• 1 1/2 cups Italian style bread crumbs 
• 1 teaspoon lemon zest 
• 1/2 cup grated Parmesan, plus more for garnish 
• 1/4 cup olive oil plus 2 tablespoons, divided 
• Salt and pepper 

How To Make Ina Garten Stuffed Artichokes?

• Start by boiling a big, deep pot of salted water. Set the temperature to 400 degrees Fahrenheit. Make a flat foundation by removing the artichoke stalks.
• To prepare the artichokes, lay them on their sides and chop off the top third with a sharp knife. Remove the sharp leaf tips from the remaining leaves by cutting them off with kitchen shears.
• Put aside after slicing it in half, then rub the cut surfaces with a lemon slice and squeeze the juice over the slashed sections.
• To cook the artichokes, bring a pot of water to a boil, add the lemon slices, crab boil, and bay leaves, and then reduce the heat and let everything simmer until the artichokes are soft.
• Keep cooking it until a knife can easily pierce it and a leaf on the outside will peel out. The time involved is around 25 minutes. In a small frying pan, melt the butter over medium heat and sauté the onions for 3–4 minutes, or until translucent and soft.
• Keep the onion cooking for another minute after adding the garlic and oregano. At the first sign of browning, pull the onions from the pan and add the bread crumbs, lemon zest, Parmesan, and a quarter cup of olive oil.
• Add salt and freshly ground black pepper to taste, and mix in all the ingredients. Go back to the artichokes you cooked, and drain them in a colander.
• When the artichokes have cooled sufficiently to be handled, press back on the leaves with your hands to cause the artichoke to open and expose the choke and thorny outer leaves. Assuming they are still hot, exercise caution. C
• arefully remove the choke by pulling off the cone of immature white leaves and scraping it out with a spoon.
• Slowly work your way outward from the center to gradually unfold the leaves. Scoop the bread stuffing mixture into the artichoke chokes and even the crevices between the leaves.
• After filling, arrange the artichokes in a baking dish made of earthenware and sprinkle with the extra olive oil. The dish should have around half a cup of water in the bottom before being put in the oven.
• In a preheated oven, toast the breadcrumbs and bake the artichokes until they are crisp and golden. Between 10 and 15 minutes are needed for this. When the artichokes are done baking, place them on a serving platter and finish them off with some olive oil and Parmesan.
• As soon as possible with more lemon wedges and a side of your preferred dipping sauce.

How To Store Stuffed Artichokes?

Use plastic wrap to keep any leftover stuffed artichokes fresh in the fridge. Stuffed artichokes may keep for up to four days in the fridge if kept properly. Freeze them the same way. The shelf life of stuffed artichokes in the freezer is three months.

How To Reheat

Reheating stuffed artichokes requires only 10 minutes in the oven at 350 degrees Fahrenheit. Alternately, you may use an air fryer to reheat the food, or place it in the oven and bake it for about 5 minutes at 300 degrees Fahrenheit.

What To Serve with Ina Garten Stuffed Artichokes?

These stuffed artichokes would be perfect for an after-dinner snack with some yum yum sauce, or even just some mayo and ketchup. You may pair them with fried chicken wings or fried vegetables. If you’re looking for the perfect complements to your stuffed artichokes, check out these suggestions.

Best Sauces For Stuffed Artichokes:

• Mexican Salsa
• Tartar Sauce
• Corn Chowder

Can Stuffed Artichokes Be Overcooked?

Be careful not to overcook the filled artichokes in the water before baking. The portion when the artichoke flops open and almost falls apart must be completely whole.

Don’t forget that the oven is still a part of the process. When done boiling, remove the chokes, drain the liquid, and set the chokes on a rimmed baking sheet to cool fully.

Ina Garten Stuffed Artichokes Nutrition Facts

Serving Size: 1 serving

•  Calories 479.5
•  Total Fat 21.1 g
•  Saturated Fat 4.5 g
•  Polyunsaturated Fat 2.3 g
•  Monounsaturated Fat 11.1 g
•  Cholesterol 9.9 mg
•  Sodium 1,326.5 mg
•  Potassium 648.1 mg
•  Total Carbohydrate 58.8 g
•  Dietary Fiber 11.3 g
•  Sugars 4.1 g
•  Protein 18.8 g

Ina Garten Stuffed Artichokes

Author: Erin Table for Seven Cooking Method:Baking Cuisine:Italian Courses:Snacks, Appetizers Recipe Keys: I Ina Garten Stuffed Artichokes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 15 minutesTotal time:1 hour 25 minutesServings:6 servingsCalories:479.5 kcal Best Season:Suitable throughout the year

Description

One of Ina Garten’s best recipes, stuffed artichokes are perfect for parties or movie night with the family. Prepare it and top the artichoke hearts with mayonnaise, ketchup, and lemon juice before serving.

Ingredients

• 6 artichokes 
• 1 lemon, thinly sliced 
• 2 teaspoons crab boil 
• 2 bay leaves 
• 2 tablespoons butter 
• 1/2 cup finely diced onion 
• 1 teaspoon chopped garlic 
• 1 teaspoon chopped oregano leaves 
• 1 1/2 cups Italian style bread crumbs 
• 1 teaspoon lemon zest 
• 1/2 cup grated Parmesan, plus more for garnish 
• 1/4 cup olive oil plus 2 tablespoons, divided 
• Salt and pepper 

Instructions

1. Bring a large-deep pot of salted water to a boil. 
2. Preheat the oven to 400°F. 
3. Cut the stems from the artichokes until you get a flat base. 
4. Lay each artichoke on its side, and cut away the upper third with a sharp knife. 
5. Using your kitchen shears, remove all the prickly leaf tips from each remaining leaf. 
6. Rub the cut sides and bottom with a lemon slice, squeeze the lemon juice onto the cut areas, and set aside. 
7. Place the artichokes, lemon slices, crab boil, and bay leaves in the boiling water and simmer, covered, until the bottom is tender.
8. keep it to boil until can be pierced with a sharp knife and an outer leaf pulls out easily, it takes about 25 minutes. 
9. Melt the butter in a small frying pan over medium heat, add the onions and cook until tender ad soft, about 3 to 4 minutes. 
10. Add the garlic and oregano to the onion and continue to cook for a minute.
11. Once the onions start to be golden brown, remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and about 1/4 cup of olive oil. 
12. Combine all the ingredients and seasonings with salt and freshly ground black pepper. 
13. Now get back to the boiled artichokes and Drain them in a colander. 
14. Once the artichokes are cool enough to handle, use your hands and press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Be careful if they are still hot.
15. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart, then Gently pull the leaves outward from the center until the leaves open slightly. 
16. Fill the artichoke cavities with bread stuffing mixture, also pack a little bit into the space between the leaves. 
17. Once you are done stuffing, place the artichokes in an earthenware baking dish and pour the tops with the remaining 2 tablespoons of olive oil. 
18. Pour about 1/2 cup of water into the bottom of the dish and place in the oven. Bake until the artichokes are golden brown and the breadcrumbs become a nice crust, it takes about 10 to 15 minutes.
19. Once the Artichokes baked well, Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. 
20. Serve with additional lemon wedges and your favorite dipping sauce.

Keywords:Ina Garten Stuffed Artichokes, Stuffed Artichokes