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
- Preheat oven to 425 degrees F.
- Trim stems off of the artichokes, and set stem-side down onto a baking pan.
- In a small bowl, squeeze all of the juice out of the lemon and add the minced garlic cloves. Stir.
- Add the shelled Lemon Pucker Pistachios to a food processor and coarsely grind.
- Use your fingers to gently pull apart the artichoke leaves.
- 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.
- Drizzle olive oil over the artichokes, getting in-between the leaves.
- Sprinkle the coarsely ground pistachios over the artichokes and in-between the leaves.
- Wrap each artichoke in aluminum foil, and bake in the oven for 1 hour.
- 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/
3.1.05