Ina Garten Stuffed Artichokes
One of Ina Garten’s best recipes, stuffed artichokes are perfect for parties or movie nights 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
- ½ cup finely diced onion
- 1 teaspoon chopped garlic
- 1 teaspoon chopped oregano leaves
- 1 ½ cups Italian style bread crumbs
- 1 teaspoon lemon zest
- ½ cup grated Parmesan plus more for garnish
- ¼ cup olive oil plus 2 tablespoons divided
- salt and pepper
Instructions
- Bring a large-deep pot of salted water to a boil.
- Preheat the oven to 400°F.
- Cut the stems from the artichokes until you get a flat base.
- Lay each artichoke on its side, and cut away the upper third with a sharp knife.
- Using your kitchen shears, remove all the prickly leaf tips from each remaining leaf.
- Rub the cut sides and bottom with a lemon slice, squeeze the lemon juice onto the cut areas, and set aside.
- Place the artichokes, lemon slices, crab boil, and bay leaves in the boiling water and simmer, covered, until the bottom is tender.
- Keep it to boil until can be pierced with a sharp knife and an outer leaf pulls out easily, it takes about 25 minutes.
- 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.
- Add the garlic and oregano to the onion and continue to cook for a minute.
- 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.
- Combine all the ingredients and seasonings with salt and freshly ground black pepper.
- Now get back to the boiled artichokes and drain them in a colander.
- 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.
- 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.
- Fill the artichoke cavities with bread stuffing mixture, also pack a little bit into the space between the leaves.
- 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.
- 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.
- Once the artichokes are baked well, transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan.
- Serve with additional lemon wedges and your favorite dipping sauce.
Notes
- 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.
Nutrition
Calories: 329kcalCarbohydrates: 38gProtein: 11gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 17mgSodium: 495mgPotassium: 599mgFiber: 9gSugar: 4gVitamin A: 235IUVitamin C: 26mgCalcium: 202mgIron: 4mg
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