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Ina Garten Stuffed Artichoke Recipe

Ina Garten Stuffed Artichoke Recipe

Love elegant appetizers? This Ina Garten Stuffed Artichoke Recipe wows guests. Crispy breadcrumb filling and tender artichoke hearts. Simple yet fancy.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine Italian-American
Servings 4
Calories 280 kcal

Ingredients
  

  • 4 large fresh artichokes
  • 2 lemons halved
  • 2 tablespoons olive oil1 1/2 cups fresh breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced

Instructions
 

Prep the Artichokes

  • Cut 1 inch off artichoke tops. Trim stem to 1/2 inch. Use shears to snip thorny tips. Rub everywhere with lemon halves. Prevents browning. Takes 5 minutes per artichoke.

Clean Inside Centers

  • Spread leaves apart gently. Use spoon to remove fuzzy choke. Scrape purple leaves too. Lemon rub again. Clean hearts ready for stuffing. Careful not to tear leaves.

Make Breadcrumb Stuffing

  • Mix breadcrumbs, Parmesan, parsley, garlic, oregano, salt and pepper in bowl. Drizzle olive oil. Stir until moist crumbs form. Stuffing holds together nicely. Tastes amazing.

Stuff Each Artichoke

  • Spoon stuffing between leaves. Push deep into center too. Fill all layers generously. Press gently. Beautiful stuffed artichokes ready for cooking. Lasts 10 minutes.

Steam Cook Artichokes

  • Add 2 inches water to large pot. Place steamer basket. Add artichokes stem up. Squeeze lemon juice over. Cover tightly. Steam 40-45 minutes. Fork tender test.

Make Dipping Sauce

  • Whisk mayo, lemon juice, Dijon and garlic. Creamy smooth sauce. Chill while artichokes cook. Perfect tangy dip complements stuffing.

Check Doneness and Serve

  • Poke thickest leaf base with fork. Tender? Done. Drizzle olive oil. Serve warm with sauce. Leaf-by-leaf enjoyment begins.

Notes

  • Choose tight, squeaky artichokes. Fresh ones best.
  • Steam not boil—keeps stuffing intact.
  • Panko breadcrumbs for extra crunch.
  • Add lemon zest to stuffing mix.
  • Vegan: Skip Parmesan, use nutritional yeast.
  • Bacon bits in stuffing for smoky twist.
  • Smaller artichokes: Cook 30 minutes.
Keyword Ina Garten Stuffed Artichoke Recipe