Alton Brown Artichoke Recipe

Alton Brown Artichoke Recipe is made with a whole Green Globe artichoke, breadcrumbs, buttery crackers, garlic, anchovies, parmesan cheese, and lemon juice. This recipe creates a savory, stuffed artichoke with crispy, flavorful filling. It takes about 1 hour and 5 minutes to prepare and serves 1.

Alton Brown Artichoke Recipe Ingredients

• 1 whole Green Globe artichoke
• 1/4 cup plain breadcrumbs
• 1/2 cup crushed buttery crackers (about 12 crackers, we like Ritz)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Gochugaru pepper
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 2 anchovies, minced
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons finely chopped parsley

How To Make Alton Brown Artichoke Recipe

1. Prepare the Steamer: Place a steamer basket in an 8-quart pot and add water just below the basket.
2. Trim the Artichoke: Cut the stem at the base so the artichoke sits upright. Slice off the top third and trim leaf tips with kitchen shears. Rinse and drain.
3. Steam the Artichoke: Place stem-side down in the basket. Bring water to a boil, then reduce heat, cover, and steam for 30–35 minutes until tender.
4. Make the Stuffing: In a bowl, combine breadcrumbs, crushed crackers, salt, Gochugaru, and garlic.
5. Toast the Crumbs: Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add crumb mixture and cook for 1–2 minutes until golden and fragrant. Cool for 10 minutes.
6. Finish the Stuffing: Stir in anchovies and lemon juice. Fold in parmesan and parsley.
7. Broil the Stuffed Artichoke: Preheat broiler. Place artichoke on a foil-lined pan, fill spaces between leaves with stuffing, and drizzle with remaining olive oil. Broil for 2–3 minutes until crisp and browned.
8. Serve: Pull leaves to eat, scraping off stuffing and flesh. Discard spiny inner leaves and choke to reach the heart.

Recipe Tips

• Trim Carefully: Removing the sharp tips makes the artichoke safer and more pleasant to eat.
• Use Good Crackers: Buttery crackers like Ritz enhance the flavor and texture of the stuffing.
• Steam Until Tender: The leaves should pull off easily when the artichoke is done.
• Cool Before Stuffing: Let the artichoke cool to handle safely while filling.
• Broil Briefly: Watch closely to avoid burning the top during broiling.

What To Serve With Artichoke

This stuffed artichoke pairs well with grilled meats, lemony pasta, or a fresh salad. It’s also great as a standalone appetizer with a glass of white wine or sparkling water.

How To Store Artichoke

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to crisp the stuffing.
Freeze: Not recommended as texture may suffer after thawing.

Artichoke Nutrition Facts

• Calories: 280
• Total Fat: 17g
• Saturated Fat: 4g
• Carbohydrates: 22g
• Sugar: 2g
• Protein: 7g
• Sodium: 480mg

FAQs

Can I use a different type of artichoke?
Green Globe is preferred for its size and shape, but other large varieties can work.

Is the anchovy flavor strong?
No, it blends in subtly and adds umami richness without being fishy.

Can I make this ahead of time?
Yes, steam and stuff in advance, then broil just before serving.

What is Gochugaru pepper?
A Korean chili powder with mild heat and a slightly smoky flavor.

How do I eat a stuffed artichoke?
Pull leaves and scrape stuffing and flesh off with your teeth. Discard tough parts and enjoy the heart.

Try More Recipes:

• Alton Brown Apple Tart Recipe
• Alton Brown Apple Strudel Recipe
• Alton Brown Apple Sauce Recipe