Lemon Pistachio Stuffed Artichokes

by Kristianne Hannemann of My San Francisco Kitchen

Sure, artichokes can be tough to eat — but that doesn’t mean it can’t be fun! Here, when ready to eat, pull off the leaves and nibble on the soft “meat” off on the inner side of the leaf.

Usually the outer leaves do not have as much meat, but farther inside the artichoke, you’ll get softer meat and more of it. The best part is the very middle, which is the “heart” which is the softest! 

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Serves: 4
Prep time: 5 minutes
Cook time: 1 hour

Ingredients:

Directions:

1. Preheat oven to 425 degrees F. Trim stems off of the artichokes, and set stem-side down onto a parchment-lined baking sheet. Using your fingers, gently pull apart the artichoke leaves.

2. In a small bowl, combine the lemon juice and minced garlic.

3. Add the shelled Lemon Pucker Pistachios to a food processor and coarsely grind.

4. Spoon the lemon juice mixture over the artichokes, making sure to get in-between the leaves. Leave a little extra in the bowl for a dipping sauce later.

5. Drizzle 1/4 cup olive oil over the artichokes, getting in between the leaves. Sprinkle the coarsely ground pistachios over the artichokes and in-between the leaves.

6. Wrap each artichoke in aluminum foil, and bake in the oven for 1 hour.

7. Add remaining 1 tablespoon olive oil to the lemon-garlic mixture left in the bowl and use as a dipping sauce.

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Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.