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How To Make The Best Spinach And Baby Artichoke Bread Pudding Recipe
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Embrace the flavors of California with this delightful spin on a classic bread pudding, starring spinach and freshly harvested baby artichokes right from the Golden State.
The Art of Growing Artichokes in California
Artichokes aren’t just a tasty vegetable; they’re a fascinating crop, primarily cultivated in the cool, coastal areas of California, where mild temperatures and foggy mornings create perfect conditions for them to flourish. In fact, nearly 100% of America’s fresh artichoke supply comes from California! * These thistles are planted in the spring or fall and harvested throughout the summer, making them a versatile crop that keeps on giving.
*This means California grows 99%+ of the available commercially produced crop in the United States. Statics according to the CDFA
Celebrate The Best Of Artichoke Season At Pezzini Farms!
Fresh artichoke season is upon us, which means it’s time for a field trip to Pezzini Farms! Sure, you can find frozen and jarred California artichokes year-round, but when it comes to perennial heirloom artichokes, nothing, and I mean nothing, beats Pezzini Farms.
Prepping Baby Artichokes: A Step-by-Step Guide
For our bread pudding recipe, we’ll use baby artichokes. These smaller versions of the classic artichoke offer a milder flavor and a more tender texture, making them perfect for quick cooking and adding to various dishes. But unlike their larger counterparts, baby artichokes are entirely edible—choke and all!
If you are intimidated by the thought of prepping a fresh artichoke, don’t be. We have a step-by-step visual guide below that will make prep work a cinch.
- Remove the Outer Leaves: Peel away the darker outer leaves until you reveal the lighter green or yellow leaves.
- Trim and Cut: Slice off the stem and the tip of the artichoke.
- Section: Cut the artichoke into halves, quarters, or sixths, depending on size.
- Steam to Perfection: Steam the pieces until tender, which usually takes only a few minutes.
Frequently Asked Questions About Cooking With Fresh Artichokes.
- Can You Eat the Choke in a Baby Artichoke? Good news for artichoke enthusiasts—baby artichokes don’t have a developed choke, making them entirely edible from tip to stem!
- Why Do Fresh Artichokes Change Color After Cutting? Have you ever noticed how artichokes begin to brown shortly after you cut into them? This natural discoloration is due to oxidation, where cut surfaces of the artichoke react with the air.
- Keeping Artichokes Fresh: Preventing Discoloration. Squeeze some lemon juice over the cut surfaces to keep your artichokes looking as good as they taste. This citrus trick acts as an antioxidant, preventing the enzymatic browning process.
Beyond the Bread Pudding: The Ingredients Are The Star of the Show
The key ingredients in our Spinach and Baby Artichoke Bread Pudding deserve a spotlight for their roles in enhancing the flavors and textures of this dish:
- Fresh Baby Artichokes: The star of the show, bringing a mild, nutty flavor.
- Fresh Spinach: Adds a splash of color and a bounty of nutrients.
- Onion and Garlic Confit: These aromatics provide a deep, sweet flavor foundation.
- Cream Cheese and Romano Cheese: These cheeses offer creamy, tangy contrasts that bind all the ingredients together beautifully.
Our commitment at CA GROWN is to bring you closer to the roots of your food, literally and figuratively. Whether you’re interested in understanding the lifecycle of artichokes or exploring new ways to incorporate them into your meals, we’re here to provide the facts (and the fun) of California agriculture.
BE SURE TO SHARE YOUR FAVORITE FRESH ARTICHOKE RECIPES WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN. Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Spinach and Baby Artichoke Bread Pudding
Ingredients
For the bread pudding:
- 2 ¼ lbs baby artichokes, about 12
- 1 lemon
- 3 TBSP olive oil, divided
- ½ cup water
- 10 ounces spinach
- ½ yellow onion, diced
- 4 cloves garlic confit, smashed
- ½ cup sour cream
- 4 ounces cream cheese
- 1 cup grated Romano cheese
- ¼ cup mayonnaise
- 16 ounces Italian bread, cubed
- 6 eggs
- 1 tsp salt
- ⅛ tsp cayenne
Instructions
To prepare the baby artichokes:
- Fill a large bowl with cold water and squeeze the juice of one lemon into it. This will prevent the artichokes from browning.
- Trim the base of the stems and peel off the tough outer leaves from the baby artichokes until you get to the tender yellow leaves closer to the middle.
- Cut off the top third of each artichoke and discard. Then slice the artichoke in half.
- As you work, place the cleaned artichokes in the lemon water to keep them fresh.
To cook the baby artichokes:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to get hot but not smoking.
- Once the skillet is hot, add the baby artichokes in a single layer, cut side down. Let them cook undisturbed for about 2-3 minutes until they begin to brown on one side.
- Carefully flip each artichoke and continue to cook for another 2-3 minutes until browned on the other side.
- Once the artichokes are nicely browned, carefully pour in the water. Be cautious as it may splatter. Cover the skillet with a lid and let the artichokes steam for about 5-7 minutes or until they are tender. Check occasionally and add more water if needed to prevent sticking.
- Once the artichokes are tender, remove the lid and season them with salt and pepper to taste. Give them a gentle toss in the skillet to evenly distribute the seasoning.
- Depending on the size of your skillet, you may need to work in batches when cooking the artichokes. Allow the cooked artichokes to cool. When they are cool enough to handle, rough chop them and set them aside.
To make the base:
- Heat the remaining tablespoon of olive oil in a medium pot on medium heat and cook the onions until they become soft, about 2 minutes. Then, working in batches, add the spinach, a large handful at a time, stirring constantly, until it is all wilted.
- Next, stir in the cooked baby artichokes, garlic confit, cream cheese, parmesan, sour cream, mayonnaise, salt, and cayenne. Stir continuously until the cheese is melted, then remove from heat and transfer to a bowl or large plate and chill in the refrigerator for about 30 minutes.
To make the bread pudding:
- Preheat your oven to 400°F (200℃). Grease a 9” x 13” (33x23x5 cm) baking dish and set aside.
- Combine bread, spinach-artichoke mixture, and eggs in a large mixing bowl. Using your hands, thoroughly mix all the ingredients, squeezing everything together, but leaving some of the cubes of bread partially intact.
- Once everything is well mixed, pour it into your prepared baking dish and cover tightly with foil.
- *Optional Step* Before baking, you can let your prepared bread pudding rest in the refrigerator anywhere from 30 minutes to overnight. This allows the bread to soak up the liquid from the mixture, further enhancing the texture. You can skip this step if you are pressed for time. I usually like it to rest for at least an hour.
- Bake for 40 minutes, then remove the foil and bake for another 10 minutes uncovered.
To store:
- Allow to cool and store refrigerated in an airtight container for up to 5 days.
Nutrition
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