Recipe courtesy of Food Network Kitchen
Save Recipe Print
Stuffed Baby Artichokes
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Grate 1/2 teaspoon lemon zest and set aside. Quarter the lemon and squeeze the juice into a medium bowl of water; add the squeezed lemon quarters. One at a time, cut off the top one-quarter of each artichoke; pull off the tough outer leaves (there will be several layers). Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Halve the artichokes lengthwise and add to the lemon water.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat dry and place cut-side down in the skillet; add the lemon quarters. Add the 2 smashed garlic cloves and a generous pinch of salt. Cook until the artichokes soften slightly, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium low and cook until the artichokes are tender, 10 to 15 minutes. Uncover and remove from the heat.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and the grated garlic and cook, stirring constantly, about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.

Transfer the artichokes cut-side up to a platter and season lightly with salt. Top with the breadcrumb mixture and drizzle lightly with olive oil. Serve warm or at room temperature.

Photograph by Ryan Dausch

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Stuffed Turkey Breast

Recipe courtesy of Giada De Laurentiis

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Herb and Apple Stuffing

Recipe courtesy of Ina Garten

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword