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The Best California Inspired Stuffed Artichoke Recipe
The Best California Inspired Stuffed Artichoke Recipe
This California-inspired Stuffed Artichoke recipe is the perfect way to celebrate the arrival of Spring! This epic artichoke recipe is hearty enough to eat like a meal, but also party-perfect when you are having guests over.
How to prepare a fresh California artichoke.
Only the best will do when it comes to making this stuffed artichoke recipe, so step one is to be sure to look for artichokes from California at your grocery store or farm stand.
How do you keep artichokes from oxidizing?
Next, since artichokes oxidize quickly once cut we will need to use a citrusy bath to keep them looking fresh. Simply, fill a large bowl with water, juice a lemon into the water, and add the discarded halves.
To prep the fresh artichokes for making stuffed artichoke.
Cut 1-inch off the top of each California artichoke using a sharp knife.
Use kitchen shears to snip off any remaining sharp tips from the lower petals. Peel off the tougher outer layer of petals, then cut the stalk close to the base of the artichoke, providing a flat edge for it to sit on, but being careful not to cut into the heart. Rinse each artichoke in the lemon water, and let soak until ready to steam.
Scroll for more recipes with fresh artichokes from California
Artichokes are an extremely versatile vegetable that can be prepared in lots of different ways. While fresh artichokes are abundant branch out and try a few new to you preparation methods.
Have you ever Googled, ” How to cook artichokes?”. Fresh artichokes are one of those vegetables that elude home cooks, but this article seeks to change that as we share 20 recipes that will teach you how to cook artichokes like a pro!
Looking for a California-grown substitute for the Parmesan cheese in this recipe?
We talk a lot about how to locate California Grown produce in the store. But, do you know how to spot dairy products made in the Golden State? It’s simple, all you have to do is look for the Real California Milk Seal on the label.
San Joaquin Gold is an Italian-style cheese made in California that is a perfect substitute for the Parmesan called for in this recipe.
It is mildly sweet and mellow when young, but it develops a darker golden hue and deeper nuttier flavor over time.
San Joaquin Gold is named for the valley where it is made from raw cow’s milk, handcrafted into 30-pound wheels, and aged for a minimum of 12 months.
Click here to learn more
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BE SURE TO SHARE YOUR CALIFORNIA ARTICHOKE RECIPE CREATIONS WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN.
California Stuffed Artichoke
- A microplane, and a steam basket
- 2 lemons
- 2 large California artichokes
- 2 bay leaves
- 1/3 cup California extra virgin olive oil
- 2-3 cloves garlic minced
- 1 medium shallot finely diced
- 3 tablespoons butter
- 1 1/3 cup California white wine
- 2 cups panko bread crumbs
- 1/4 cup fresh parsley finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 ounce Parmesan cheese or Real CA Milk aged hard cheese, like San Joaquin Gold freshly grated using a microplane
- Fill a large bowl with water. Zest one of the lemons; set the zest aside, cut the lemon in half, then juice the lemon into the water and add the discarded halves. Artichokes oxidize quickly once cut, so we’ll use this as a bath to keep them looking fresh.
- Prep the artichokes: Cut 1 inch off the top of each using a sharp knife. Use kitchen shears to snip off any remaining sharp tips from lower pedals. Peel off the tougher outer layer of pedals, then cut the stalk close to the base of the artichoke, providing a flat edge for it to sit on, but being careful not to cut into the heart. Rinse each artichoke in the lemon water, and let soak until ready to steam.
- Fill a large pan with 4 cups water and 1 cup of the white wine. Add 2 bay leaves. Cover with a steamer basket, then set the prepared artichokes upright and cover with a lid. Steam over medium heat for 20 minutes—they won’t cook fully in this amount of time, but they’ll be easier to fan out and to clean.
- After 20 minutes, remove the artichokes from the steamer and let them cool enough to handle. Gently fan the leaves out, exposing the more tender (and sharp!) center pedals. Pull and twist on these to access the artichoke heart, then use a grapefruit spoon or small melon baller to remove the inner fibers. Once cleaned, return to the steamer and continue cooking for an additional 20-25 minutes, until tender throughout.
- Meanwhile, preheat the oven to 375°F (190°C). In a sauté pan, heat the olive oil over medium heat, then cook the shallot and garlic for two minutes, stirring so they don’t burn. Add the remaining 1/3 cup of white wine and simmer to reduce a little, then melt the butter in the mixture and stir in the breadcrumbs. Once those have soaked up the liquid, mix in the parsley, oregano, and thyme, and season with salt and pepper. Stir in the Parmesan and remove the pan from the heat.
- Once the artichokes have finished steaming, move them to a sheet pan and stuff with the breadcrumb mixture, filling the center and tucking a little into each of the pedals. Top with a little extra Parmesan, then bake for 20 minutes, until golden on top.
- Garnish with a fresh squeeze of the reserved lemon and a little parsley, and serve!
Frequently asked questions about California artichokes and how to make stuffed artichoke.
They are grown commercially in coastal areas of Northern California. Artichokes are perennials that can survive for up to 6 years in mild-winter areas.
Yes, artichokes are good for you. They are low in fat, rich in fiber, and high in vitamins, minerals, and antioxidants.
This baked artichoke bakes for 20 minutes once it has been stuffed, but requires up to 40 minutes of steaming prior to stuffing. The total cook time for this baked stuffed artichoke is 1 hour and 5 minutes.
You can actually cook the artichokes either way and then stuff and bake them, however steaming is the easiest method so it is the one we prefer.
Cut 1 inch off the top of each artichoke using a sharp knife. Use kitchen shears to snip off any remaining sharp tips from the lower pedals. Peel off the tougher outer layer of pedals, then cut the stalk close to the base of the artichoke, providing a flat edge for it to sit on, but being careful not to cut into the heart. Place each artichoke in a deep bowl of water with the juice of 1 lemon mixed in, and let soak until ready to steam. Steam for 20 minutes.
Remove the artichokes from the steamer and let them cool enough to handle. Fan the leaves out, exposing the more tender (and sharp!) center pedals. Pull and twist on these to access the artichoke heart, then use a grapefruit spoon or small melon baller to remove the inner fibers. Once cleaned, return to the steamer and continue cooking for an additional 20-25 minutes, until tender throughout.
Now the artichoke is cut and prepared for stuffing.