Ingredients with Measurements:
- 4 large artichokes
- 1 cup shelled pistachios, chopped
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling artichokes
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Trim the stems and tops off the artichokes and remove the outer leaves until you reach the tender, pale green ones.
3. Cut off the top 1/3 of each artichoke and scoop out the choke with a spoon.
4. In a mixing bowl, combine the chopped pistachios, breadcrumbs, parmesan cheese, parsley, basil, olive oil, garlic, lemon juice, salt, and pepper.
5. Stuff the mixture into the artichoke cavities, pressing down firmly to pack it in.
6. Place the stuffed artichokes in a baking dish and drizzle with a little more olive oil.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the artichokes are tender and the stuffing is golden brown.
9. Serve hot, garnished with additional chopped herbs and lemon wedges.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 481
- Fat: 29g
- Carbohydrates: 41g
- Fiber: 14g
- Protein: 20g
Substitutions for ingredients:
- Instead of pistachios, you can use almonds, walnuts, or pecans.
- Instead of breadcrumbs, you can use panko, crushed crackers, or cornmeal.
- Instead of parmesan cheese, you can use pecorino romano or asiago.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture.
- Use different herbs, such as thyme, oregano, or rosemary.
- Top the stuffed artichokes with a sprinkle of smoked paprika or cayenne pepper for extra flavor.
Tips and tricks:
- To prevent the artichokes from turning brown, brush them with lemon juice before stuffing.
- If the artichokes are too large to fit in your pot, you can cut them in half lengthwise before boiling.
- To check if the artichokes are done, insert a knife into the base. It should go in easily with no resistance.
Storage instructions:
- Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed artichokes in a baking dish and cover with foil. Bake in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed artichokes on a platter with lemon wedges and a sprinkle of chopped herbs.
- Arrange the artichokes on individual plates and drizzle with a little extra olive oil.
Garnishes:
- Chopped fresh herbs, such as parsley, basil, or thyme
- Lemon wedges
- Grated parmesan cheese
Pairings:
- Serve the stuffed artichokes with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- A side salad of mixed greens with a lemon vinaigrette would complement the artichokes nicely.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sautéed spinach
Troubleshooting advice:
- If the stuffing seems too dry, add a little more olive oil or lemon juice.
- If the artichokes are taking too long to cook, you can finish them off in the microwave for a few minutes.
Food safety advice:
- Make sure to wash the artichokes thoroughly before trimming and stuffing.
- Store leftovers in the refrigerator and discard any that have been sitting out at room temperature for more than 2 hours.
Food history:
- Artichokes have been cultivated for thousands of years, dating back to ancient Greece and Rome. They were prized for their medicinal properties as well as their culinary uses.
Flavor profiles:
- The nutty flavor of the pistachios pairs well with the earthy, slightly bitter taste of the artichokes. The herbs and parmesan cheese add a savory depth of flavor.
Serving suggestions:
- These stuffed artichokes make a great appetizer or side dish for a dinner party or holiday meal. They are also a delicious vegetarian main course option.
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Region: Italian
Taste: Savory, Nutty, Tangy, Herbaceous, Aromatic