Imen Dridi Ina Garten Stuffed Artichokes are made of large artichokes filled with a flavorful mixture of Italian breadcrumbs, Parmigiano Reggiano cheese, garlic, olive oil, and parsley. This recipe serves 6 and takes about 1 hour and 15 minutes to prepare and bake until tender and golden brown.
More Barefoot Contessa Recipe:
💚 Why You’ll Love This Stuffed Artichokes Recipe:
- Delicious Flavor: The combination of Italian breadcrumbs, Parmigiano Reggiano cheese, garlic, and parsley creates a flavorful stuffing.
- Simple Ingredients: The recipe uses basic pantry staples and fresh ingredients, making it accessible and easy to prepare.
- Interactive Eating Experience: Enjoy the fun of pulling off and dipping the tender leaves in melted butter before reaching the delicious heart.
- Make-Ahead Option: Prepare the stuffed artichokes in advance and bake them when ready to serve for added convenience.
- Family-Friendly: Encourage kids to participate in the preparation and enjoy a nutritious and flavorful vegetable dish.
❓ What Is Ina Garten Stuffed Artichokes Recipe?
Ina Garten’s Stuffed Artichokes recipe features large artichokes filled with a savory mixture of Italian breadcrumbs, Parmigiano Reggiano cheese, garlic, olive oil, and parsley. Baked until tender and golden, these artichokes make a delicious and impressive appetizer or side dish.
🧀 Ina Garten Stuffed Artichokes Ingredients
- 1 lemon
- 3 large artichokes, trimmed and cleaned
- 1 cup Italian breadcrumbs, I use my homemade Italian Breadcrumbs
- ½ cup grated Parmigiano Reggiano cheese
- 3 large garlic cloves, minced
- 2 to 3 tablespoons olive oil for the breadcrumbs, plus more for baking
- ¼ cup finely chopped fresh parsley
- 1 cup water
- ½ cup white wine, I used Pinot Grigio
- salt, to taste
- melted butter, for serving
🥙 How To Make Ina Garten Stuffed Artichokes
- Warm the oven up to 400F. To keep the artichokes from going bad, make a bowl of lemon water. Put the lemon juice into a big bowl of water.
- Take the stem off the bottom of the artichoke so the choke can lay flat. The bottom upper leaves can also be taken off because they can be very tough. You can keep the stems because we’ll peel and bake them too.
- Now cut the artichoke’s top off by a third of an inch and lay it flat. Cut off the tips of the stems all the way around the artichoke with kitchen shears. We cut them all the way around because the tips can be very sharp. Throw away all of these cut pieces.
- With care, use your hands to pull the artichoke leaves back or spread them out. This will let you move the leaves around more and give you more place to put stuffing between them.
- Scoop out the whole middle of the artichokes with a small spoon. The “choke” is this part. There will be a lot of “fuzz” as you scoop, so make sure you get rid of it all. Under the white fuzz, you can see the artichoke’s heart.
- Turn the cleaned artichoke over and put it in the lemon water. Do the same thing with the other artichokes to clean them. We mix our stuffing while the artichokes sit in the lemon water.
- You can put the garlic, olive oil, breadcrumbs, and parsley in a different bowl and mix them well.
- Take the artichokes out of the lemon water when the breadcrumb mixture is done. Let them drain on a cooking towel or paper towel for one to two minutes to get rid of any extra water.
- Put the artichokes in a baking dish with the stem side down. Use a small spoon to press the breadcrumbs between the leaves. To add the filling, you can use your fingers to pull the leaves back.
- I like to stuff the leaves and put stuffing in the middle. Fill the baking dish with water and white wine. Do not put the artichokes on top of the wine and water. Pour them on the side of the dish.
- Sprinkle salt and a little olive oil over the top of each artichoke. Put foil over the baking dish.
- First, bake with the foil on for 30 minutes. Then, take off the foil and bake for another 30 minutes, or until brown. It should be easy to stick a knife into the leaves without any trouble.
- Take the baking dish out of the oven and serve it with butter that has been melted. You can dip each leaf in the butter and then use the top of your teeth to pull out the bottom of the leaf. There will be soft leaves and tough leaves, but the best part is always the heart of the artichoke, which is where all the leaves connect.
💭 Recipe Tips:
- Prepping Artichokes: Trim and clean the artichokes thoroughly, removing tough outer leaves and trimming the stems. Soak them in lemon water to prevent discoloration.
- Stuffing Mixture: Combine breadcrumbs, Parmigiano Reggiano cheese, minced garlic, olive oil, and chopped parsley for the stuffing. Adjust seasoning to taste.
- Removing Choke: Use a small spoon to scoop out the choke (fuzzy center) of the artichokes. Ensure all the fuzz is removed to reveal the heart.
- Testing for Doneness: The artichokes are done when they are tender and easily pierced with a knife. The leaves should also be crispy and golden brown.
- Enjoying the Heart: The best part of the artichoke is the heart, located at the base of the leaves. Save it for last and savor its delicate flavor.
🥗 What To Serve Stuffed Artichokes?
Serve Stuffed Artichokes with a side of melted butter for dipping pair them with a crisp green salad or roasted vegetables for a complete meal alternatively, enjoy them as an appetizer alongside a glass of white wine.
🎚 How To Store Leftovers Stuffed Artichokes?
- Refrigerator: Place the leftover Stuffed Artichokes in an airtight container and store them in the refrigerator for up to 2 days.
- Freezer: You can freeze leftover Stuffed Artichokes by wrapping them tightly in plastic wrap and aluminum foil they can be frozen for up to 3 months.
🥵 How To Reheat Leftovers Stuffed Artichokes?
- In The Oven: Preheat your oven to 350°F (175°C) place the leftover artichokes on a baking sheet and cover them loosely with aluminum foil heat for about 15-20 minutes, or until heated through.
- In The Microwave: Place a single serving of the leftover artichokes on a microwave-safe plate and cover them with a damp paper towel microwave on high for 5-7minutes, or until heated to your liking.
FAQ’S
How To Pick Good Artichokes For Stuffing?
When selecting artichokes for stuffing, look for ones that are heavy for their size, with tightly packed leaves and a firm stem. Avoid artichokes with brown or wilted leaves, as they may be past their prime.
Can Stuffed Artichokes Be Overcooked?
Yes, stuffed artichokes can become overcooked if baked for too long, resulting in mushy leaves and a soggy filling. It’s important to monitor them closely during baking to ensure they are tender but still retain their texture and flavor.
How do I prepare artichokes for stuffing?
To prepare artichokes for stuffing, trim the top and stem, remove tough outer leaves, and scoop out the choke (fuzzy center). Soak them in lemon water to prevent browning.
How long do Stuffed Artichokes take to bake?
Stuffed Artichokes usually take about 1 to 1.5 hours to bake at 375°F (190°C). The exact baking time may vary depending on the size and freshness of the artichokes.
How do I know when Stuffed Artichokes are done?
Stuffed Artichokes are done when the leaves are tender and easily pierced with a knife, and the filling is golden brown and crispy on top.
Try More Barefoot Contessa Recipe:
Ina Garten Stuffed Artichokes Nutrition Fact
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
Description
Ina Garten Stuffed Artichokes are made of large artichokes filled with a flavorful mixture of Italian breadcrumbs, Parmigiano Reggiano cheese, garlic, olive oil, and parsley. This recipe serves 6 and takes about 1 hour and 15 minutes to prepare and bake until tender and golden brown.
Ingredients
Instructions
- Warm the oven up to 400F. To keep the artichokes from going bad, make a bowl of lemon water. Put the lemon juice into a big bowl of water.
- Take the stem off the bottom of the artichoke so the choke can lay flat. The bottom upper leaves can also be taken off because they can be very tough. You can keep the stems because we’ll peel and bake them too.
- Now cut the artichoke’s top off by a third of an inch and lay it flat. Cut off the tips of the stems all the way around the artichoke with kitchen shears. We cut them all the way around because the tips can be very sharp. Throw away all of these cut pieces.
- With care, use your hands to pull the artichoke leaves back or spread them out. This will let you move the leaves around more and give you more place to put stuffing between them.
- Scoop out the whole middle of the artichokes with a small spoon. The “choke” is this part. There will be a lot of “fuzz” as you scoop, so make sure you get rid of it all. Under the white fuzz, you can see the artichoke’s heart.
- Turn the cleaned artichoke over and put it in the lemon water. Do the same thing with the other artichokes to clean them. We mix our stuffing while the artichokes sit in the lemon water.
- You can put the garlic, olive oil, breadcrumbs, and parsley in a different bowl and mix them well.
- Take the artichokes out of the lemon water when the breadcrumb mixture is done. Let them drain on a cooking towel or paper towel for one to two minutes to get rid of any extra water.
- Put the artichokes in a baking dish with the stem side down. Use a small spoon to press the breadcrumbs between the leaves. To add the filling, you can use your fingers to pull the leaves back.
- I like to stuff the leaves and put stuffing in the middle. Fill the baking dish with water and white wine. Do not put the artichokes on top of the wine and water. Pour them on the side of the dish.
- Sprinkle salt and a little olive oil over the top of each artichoke. Put foil over the baking dish.
- First, bake with the foil on for 30 minutes. Then, take off the foil and bake for another 30 minutes, or until brown. It should be easy to stick a knife into the leaves without any trouble.
- Take the baking dish out of the oven and serve it with butter that has been melted. You can dip each leaf in the butter and then use the top of your teeth to pull out the bottom of the leaf. There will be soft leaves and tough leaves, but the best part is always the heart of the artichoke, which is where all the leaves connect.
Notes
- Prepping Artichokes: Trim and clean the artichokes thoroughly, removing tough outer leaves and trimming the stems. Soak them in lemon water to prevent discoloration.
- Stuffing Mixture: Combine breadcrumbs, Parmigiano Reggiano cheese, minced garlic, olive oil, and chopped parsley for the stuffing. Adjust seasoning to taste.
- Removing Choke: Use a small spoon to scoop out the choke (fuzzy center) of the artichokes. Ensure all the fuzz is removed to reveal the heart.
- Testing for Doneness: The artichokes are done when they are tender and easily pierced with a knife. The leaves should also be crispy and golden brown.
- Enjoying the Heart: The best part of the artichoke is the heart, located at the base of the leaves. Save it for last and savor its delicate flavor.
Ina Garten Stuffed Artichokes
