CALIFORNIA GROWN
Artichokes are a true California treasure, and if you’ve never tried them stuffed and grilled, you’re in for a delightful treat! Our Bruschetta Stuffed Artichoke recipe brings together the lush, earthy flavors of artichokes with the tang and zest of classic bruschetta, creating a perfect dish for any gathering.
Imagine a veggie so tough it thrives in the morning fog and chills of the California coast. Artichokes don’t just grow—they own their land, standing proud and tall. From seedling to mature globe, it’s a 10-month gladiatorial battle against nature, and these thistles are the champions. Want the gritty details of their epic journey? Click here to read our in depth article about how artichokes are grown.
Prepping an artichoke may seem daunting, but it’s quite the adventure. In short, you will start by trimming the stem and snipping the thorny tips. Then, as you work your way through, you will rub lemon over the cut sections to prevent browning. You can see a step-by-step picture tutorial from This Mess is Ours, about prepping fresh artichokes in the article below.
Ever wonder why fresh artichokes start to turn brown once cut? This natural discoloration is due to oxidation, where cut cells react with oxygen in the air. To keep your artichokes looking fresh, submerge the cut pieces in water mixed with lemon juice, significantly slowing the oxidation process.
Our Bruschetta Stuffed Artichokes recipe is an explosion of flavors. Imagine perfectly grilled artichokes paired with diced tomatoes, capers, and toasty bread cubes, drizzled with balsamic vinegar and sprinkled with Romano cheese. This isn’t just any old recipe; it’s a conversation starter, perfect for any gathering and a testament to the versatility of artichokes.
This dish starts with fresh California artichokes, prepped and steamed to perfection. Once grilled, these smoky artichokes become the base for a tower of juicy, delicious bruschetta toppings. Each ingredient complements the artichoke’s unique flavor—capers for a hint of tang, tomatoes for juiciness, and a touch of balsamic vinegar to add a bit of oomph!
To serve, arrange the grilled artichoke quarters on a platter or a grazing board, top them generously, and watch as your guests marvel at the colors, textures, and flavors.
To help consumers recognize California's role in food production and to connect them with the farmers, ranchers, and farmworkers that grow over 400 specialty crops in the Golden State. And Since California produces over 50% of the nation's produce, we have lots of stories to tell.