Pistachio Stuffed Artichoke

Hot butter, garlic, parsley, the warm buttery flesh of a freshly steamed artichoke with a hint of lemon. This is the dish that would keep us busy kids attentive at the dining table. Peeling each petal methodically one at a time, dipping it in the butter, and pulling the artichoke flesh between our teeth. Working patiently towards the centre where the heart awaited. The best part of the artichoke and the reward we anticipated with each bite. A solid, buttery, bite of deliciousness that doesn’t get old. 

If you have not had an artichoke served to you in this fashion, you’ve been robbed of an amazing experience and you should correct this immediately. This recipe takes my mom’s traditional serving and elevates it to new heights. Adding fresh breadcrumbs and herbs, Parmesan and pancetta, with a slight hint of lemon pepper or fresh Oxalis (a lemon flavoured herb/flower). It’s a wonderful appetizer. Served with a light salad or fresh soup it makes an incredible lunch or light dinner. 

How to prepare an Artichoke

I once asked a chef friend of mine the following question; “When in a culinary competition, what would be the food item in a mystery box that would stump you?” His response without hesitation was an artichoke. I was surprised by this until I actually thought about it. It is a weird misunderstood veggie. I can see how being presented with a large, ripe, raw, artichoke would be daunting when you don’t indulge often. We tend to buy them in jars. Just the hearts, drenched in oil, and ready to toss on pizza or dice for a dip. But How often do we steam these little guys ourselves? 

The steps are fairly simple. You can boil them, or steam them. It is up to you. The below instructions speak to both cooking methods. 

1. Rinse your artichoke under cold water and pat dry with a paper towel. 
2. Remove the outer leaves. The ones that are hard, or split. Normally I take off roughly 2 layers. 
3. Using a knife, cut the top of the artichoke off to just above the middle. (About 1/3 of the way down the choke)
4. Using scissors, trim the remaining leaf tips to remove the spiky tip. Again, I go about 1/3 of the way down. 
5. Using a knife, cut the stem of the choke off creating a flat bottom for the artichoke to sit level. 
6. Use a fresh lemon cut in half to rub over all of your cut ends. This prevents them from browning. 
7. Voila. You are now ready to boil or steam your artichoke. 

Stuffed Artichoke

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 35 Minutes

Ingredients

• 1. 4 Large Artichokes (Prepped using instructions above.)
  2. 2 Lemons (removing the zest from one lemon and reserving it for bread crumb mixture)
  3. 1/2 Cup Bread / Panko Crumbs
  4. 1/2 Cup of freshly grated Parmesan cheese (Add 1/4 to bread crumb mixture and reserve 1/4 cup to sprinkle over chokes before baking) 
  5. 1/2 Cup Pulsed and crushed Pistachios 
  6. 1/4 Cup of thin Pancetta 
  7. 1/4 Cup of minced fresh flat leaf Italian Parsley
  8. 1 Tbsp of fresh Thyme Leaves (1 tsp of dry)
  9. 1 Tsp salt (more to taste if needed)
  10. 1 Tsp Pepper (more to taste if needed)
  11. 1/2 Cup of European Butter melted 
  12. 4 dried Juniper berries ground with mortar and pedestal 
  13. Fresh micro greens and Oxalis flowers for garnish

Instructions

Cooking instructions (steam)

1. Using a steaming basket or a pasta pot with an insert place about 2 inches of water along with some fresh lemon (you can use the lemon you used to rub the chokes with) into the bottom of the pot/basket.
2. Place your chokes bottom side down into the pot.
3. Steam for roughly 25 minutes or until the bottom of the choke is easily pierced with a fork.
4. Remove from steam, and set aside to cool slightly.
5. Remove the centre leaves. Pulling / pinching until you get down the to the artichoke centre. It will have “hair” which needs to be removed.
6. Using a spoon, scoop the hair gently disturbing as little of the heart below as possible. The hair comes off quite neatly with gentle lifting.

Stuffing your Artichoke

1. Cook your pancetta in a frying pan over medium high heat until crispy. Remove from pan and place on paper towel to drain.
2. Combine your Panko crumbs, Pistachios, Parmesan Cheese, Parsley, Pancetta, salt, pepper, Lemon zest, olive oil, and thyme.
3. Using one handful at a time, stuff the artichoke between the leaves and in the centre.
4. Sprinkle the tops with remaining Parmesan.
5. Place in a Baking pan lined with parchment and bake at 400 degrees for 10 minutes.
6. Remove from oven and serve with hot melted butter mixed with berries on the side.
7. Garnish with fresh micro greens and Oxalis for a lovely finish.

To eat, pull one petal at a time, dip bottom part of petal in butter, place the bottom part of the petal in your mouth. Close your mouth and teeth and pull the petal out gently scraping the flesh off with your teeth. Continue until you reach the centre. The heart you eat entirely. Drenching it in butter of course.