Ingredients with Measurements:
- 2 cups artichoke hearts, drained and chopped
- 1/2 cup pine nuts
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the artichoke hearts, pine nuts, parsley, and garlic until finely chopped.
3. Add the olive oil and Parmesan cheese and pulse until well combined.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and bake for 15-20 minutes or until golden brown.
6. Serve warm with crackers or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- 350°F
Serving size:
- Makes about 2 cups
Nutritional information:
- Calories: 180
- Fat: 16g
- Carbohydrates: 6g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can use canned or frozen artichoke hearts instead of fresh ones.
- Walnuts or almonds can be used instead of pine nuts.
- You can use dried parsley instead of fresh parsley.
Variations:
- Add a teaspoon of lemon juice for a tangy flavor.
- Add a teaspoon of red pepper flakes for a spicy kick.
- Add a tablespoon of capers for a briny flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts well before using them.
- Toast the pine nuts in a dry skillet for a few minutes before using them to enhance their flavor.
- You can make this recipe ahead of time and store it in the refrigerator until ready to bake.
Storage instructions:
- Store the leftover picada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the picada in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the picada in a small bowl or ramekin.
- Garnish with a sprig of parsley or a sprinkle of red pepper flakes.
Garnishes:
- Sprigs of parsley
- Red pepper flakes
Pairings:
- Serve with crackers or bread.
Suggested side dishes:
- Crudité platter
- Cheese board
Troubleshooting advice:
- If the picada is too dry, add a tablespoon of olive oil and pulse again in the food processor.
Food safety advice:
- Make sure to store the picada in the refrigerator and consume within 3 days.
Food history:
- The picada is a traditional Spanish sauce made with nuts, bread, and herbs. It is typically served with meat or fish.
Flavor profiles:
- Savory, nutty, and slightly tangy.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish