Ina Garten Stuffed Artichokes Recipe
This Ina Garten rendition is a delightful dance of flavors—herbed breadcrumbs mingle beautifully with a touch of Parmesan.Baking them to a golden perfection brings out a rich, nutty aroma that’s sure to be rewarding.My tip for success is to ensure you drizzle a little olive oil over the artichokes before baking for added depth in flavor.
Ingredients
- 4 large Artichokes
- 1 cup Bread Crumbs
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Olive Oil
- 2 tbsp Parsley chopped
- 1 small Onion chopped
- 3 cloves Garlic minced
- 1/2 can Tomatoes 14 oz., drained
- 2 tbsp Capers
- 1/4 cup Olives chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Lemon
Instructions
- Prepare the artichokes by trimming the tops and stems to create a flat base.
- Rub the cut areas with lemon juice to prevent browning.
- Bring a large pot of salted water to a boil.
- Add the artichokes and cook for about 10 minutes until they start to soften.
- Drain them and let cool slightly.
- In a bowl, combine bread crumbs, Parmesan, onion, parsley, garlic, tomatoes, olives, capers, salt, and pepper.
- Mix well to ensure everything is evenly distributed.
- Preheat your oven to 400 degrees F.
- Stuff the artichokes with your breadcrumb mixture, pressing it firmly into the center and between the leaves.
- Place them upright in a baking dish.
- Pour 1/2 cup of water into the base of the baking dish and drizzle each artichoke with olive oil.
- Bake for 20 to 30 minutes, until golden brown on top.
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