Prepare to transform the humble artichoke into a culinary masterpiece that will have your dinner guests begging for the recipe! This Italian-inspired Artichokes Stuffed with Parsley Pesto Crumb is not just a side dish—it's a flavor explosion that combines the earthy richness of artichokes with a vibrant, herbaceous stuffing that will elevate your cooking game to professional chef levels. Whether you're looking to impress at a dinner party or simply treat yourself to a gourmet experience, this recipe is your ticket to culinary stardom!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup parsley
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the artichokes. Rinse them under cold water to remove any dirt or debris. Using a sharp knife, trim the stems to about 1 inch in length. Cut off the top third of each artichoke to remove the pointed tips of the leaves.
- Using kitchen scissors, trim the sharp tips of the remaining leaves to avoid any potential injuries while eating. Once trimmed, rub the cut surfaces with a lemon half to prevent browning.
- In a large pot, bring salted water to a boil. Carefully add the prepared artichokes, making sure they are submerged. Cover the pot and let them cook for about 20 minutes, or until the leaves can be easily pulled off. You want them tender but not mushy.
- While the artichokes are cooking, prepare the parsley pesto crumb. In a food processor, combine the parsley, garlic, and olive oil. Pulse until finely chopped and well combined.
- Add the breadcrumbs and grated Parmesan cheese to the food processor. Season with salt and pepper to taste. Pulse again until the mixture is well combined and has a crumbly texture.
- Once the artichokes are cooked, remove them from the pot and let them cool slightly until they can be handled. Preheat your oven to 375°F (190°C).
- Using your fingers, gently spread the leaves of each artichoke apart to create space for the stuffing. Carefully scoop out the fuzzy choke in the center of each artichoke using a spoon.
- Stuff each artichoke generously with the parsley pesto crumb mixture, pressing it down between the leaves and into the center of the artichoke.
- Place the stuffed artichokes in a baking dish. Drizzle a little olive oil over the top of each artichoke and sprinkle with additional salt and pepper if desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake for an additional 15 minutes, or until the tops are golden brown and crispy.
- Once cooked, remove the artichokes from the oven and let them cool for a few minutes before serving. Enjoy your artichokes stuffed with parsley pesto crumb as a delicious appetizer or side dish!
Tips
- • Choose fresh, firm artichokes with tight, compact leaves for the best texture and flavor. • Use fresh lemon to prevent artichoke browning—the acid helps maintain their beautiful green color. • Don't overcook the artichokes during the initial boiling; they should be tender but still firm enough to hold the stuffing. • When trimming artichokes, use kitchen scissors for precise leaf cutting and a sharp knife for stem and top trimming. • Make sure to remove the fuzzy choke completely before stuffing to create a smooth eating experience. • For extra flavor, try toasting the breadcrumbs slightly before mixing with the parsley pesto for a nuttier taste. • If you're short on time, you can prepare the stuffing and trim the artichokes a day in advance. • Serve immediately after baking to enjoy the crispy, golden-brown topping at its best.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 17g
Saturated Fat: g
Cholesterol: 10mg
