Lemon Pistachio Stuffed Artichokes
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
  • 4 artichokes
  • 1 lemon
  • 4 cloves garlic, minced
  • ¼ cup olive oil
  • ⅓ cup NatureBox Lemon Pucker Pistachios, shelled www.naturebox.com
  1. Preheat oven to 425 degrees F.
  2. Trim stems off of the artichokes, and set stem-side down onto a baking pan.
  3. In a small bowl, squeeze all of the juice out of the lemon and add the minced garlic cloves. Stir.
  4. Add the shelled Lemon Pucker Pistachios to a food processor and coarsely grind.
  5. Use your fingers to gently pull apart the artichoke leaves.
  6. 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.
  7. Drizzle olive oil over the artichokes, getting in-between the leaves.
  8. Sprinkle the coarsely ground pistachios over the artichokes and in-between the leaves.
  9. Wrap each artichoke in aluminum foil, and bake in the oven for 1 hour.
  10. Add remaining olive oil to the lemon-garlic mixture left in the bowl and use as a dipping sauce.
Makes 4 artichokes
    Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/lemon-pistachio-stuffed-artichokes/