Pistachio Stuffed Artichokes Recipe

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@lisathompson Lisa Thompson

Nichols Farm

Recipe Intro From lisathompson

A twist on a classic, this pistachio stuffed artichokes recipe will shake up your spring entertaining repertoire.

Recipe Description

I have been eating a version of Italian stuffed artichokes with breadcrumbs since I was a little kid, but I only recently had the idea to add pistachios to the stuffing. Artichokes are notorious for being difficult to clean, but once you get the hang of it, it’s like riding a bicycle. Recruit help from friends or family to make quick work of cleaning your artichokes!

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Ingredient Notes
Test Kitchen Notes
FAQs
Recipe Card
Video
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Ingredient Notes

Pistachios
Pistachios would win “Best Supporting Actor” in this epic stuffed artichokes recipe. Nichols Farms roasted and salted organic pistachios pack TRUE pistachio flavor that you can’t find just anywhere. Some other brands are overly salty or over-roasted which masks the natural flavor of the pistachios. They’re organic, dry-roasted with no added oils, and lend a gorgeous green hue.
Artichokes
Artichokes can be kind of a mystery at the grocery store if you don’t know what to look for. Choose a globe variety that is larger than your fist and has tightly, green leaves with minimal dry spots. Some artichokes are sold with long stems attached, but it’s up to you if you want to prep and cook the stems along with the whole artichokes or choose a pre-trimmed option.

Test Kitchen Notes

Flower Power
Did you know that, left unpicked, artichokes will eventually bloom into beautifully vivid purple flowers? As they grow, the fuzzy interior “choke” becomes more fibrous before they bloom, which is why baby artichokes don’t need to be cleaned quite as intensely as more mature artichokes.
About Nichols Farms Pistachios
These exceptional pistachios are grown in the fertile San Joaquin Valley of Central California. The third-generation family farming operation is dedicated to cultivating delicious pistachios powered by solar energy, water recycling practices, and giving back to their local community.
Trust the Process
I decided to hybridize the method my grandma taught me to save time and effort. Instead of steaming the artichokes before baking, I add water and a splash of wine to a large Dutch oven to create steam inside the pot. Just uncover the artichokes after steaming for about an hour until the pistachio stuffing becomes golden brown.
How to Eat
To enjoy these stuffed artichokes, squeeze lemon juice overtop and sprinkle with flaky sea salt as needed. Peel away the leaves one at a time and scrape the leaves along your teeth to remove the pistachio stuffing and the ‘meat’ at the base of each leaf. Once you reach the center, cut the artichoke heart into pieces and dig in—this is usually everyone’s favorite part!

FAQs

If you wish to eat the stem, trim about ¼” off the end off the stem, then peel it down to the light green or white part. Cut the stem off completely and set it aside or discard it, if desired. Trim about 2” inches off the top of the artichoke with a super sharp or serrated knife. Snip the spiky tips off the leaves. Stretch out the leaves, then scoop out the very center where the fuzzy part is. Make sure to get all the way down there and remove this inedible part known as the “choke”. Dunk cleaned artichokes in salted lemon water until ready to fill. Watch the video on this page for a visual tutorial on how to clean artichokes.

I prefer to stuff and bake artichokes, but another option is to boil cleaned artichokes in a flavorful liquid. Most people serve boiled artichokes with aioli, garlic butter, or another sauce for dipping.

The meaty section at the base of each artichoke leaf is delicately flavored and delicious. You scrape off a combination of the stuffing and the artichoke flesh when you scrape your teeth against the leaf, then discard the rest of the leaf. At the very center is the artichoke heart, which is especially delicious.

Prep time 40mins

Cook time 1hr 5mins

Serves or Makes: 4 large artichokes

Recipe Card

ingredients

1 (6-ounce) package Nichols Farms Roasted and Salted Organic Pistachios, finely chopped in a food processor
1 cup Italian-style breadcrumbs
1 lemon, zested and juiced (reserve after juicing)
1/2 cup fresh parsley, finely chopped
2 tablespoons chopped fresh mint
3 cloves garlic, finely grated or pressed
1/2 cup olive oil
3 teaspoons kosher salt, divided
4 large artichokes
Splash white wine, (optional)
Lemon wedges, for serving
Flaky sea salt, for serving

Method

MAKE THE PISTACHIO STUFFING

Step 1
Add finely chopped pistachios, breadcrumbs, lemon zest, lemon juice, chopped parsley and mint, grated garlic, and 1 ½ teaspoons kosher salt to a medium bowl and toss to combine.
Step 2
Stir in olive oil. The mixture should resemble wet sand. Add a little more olive oil as necessary. Set aside.

CLEAN THE ARTICHOKES

Step 1
Fill a large bowl with a large bowl and add the zested and juiced lemon halves, squeezing out any excess juice into the bowl. Season the water with 1 teaspoon kosher salt and swirl around to combine.
Step 2
Working one at a time, trim about ¼ inch off the stem of an artichoke. Peel down the stem with a vegetable peeler until you reach the light green or white part. Chop the stem off completely and add to the bowl of lemon water.
Step 3
Cut about 2 inches off the leafy end of the artichoke with a very sharp knife.
Step 4
Snip off the tips of the leaves with kitchen shears.
Step 5
Carefully stretch the leaves outward, exposing more of the center and making room for the stuffing.
Step 6
Snip the very center with the kitchen shears to help release the fuzzy part in the middle and scoop it out with a spoon or a ridged grapefruit spoon. Make sure to remove all of this fuzzy “choke”, which is fibrous and unpleasant to eat.
Step 7
Place the cleaned artichoke into the lemon water and clean the remaining artichokes.
Step 8
Pat artichokes dry with a clean kitchen towel.

STUFF AND BAKE THE ARTICHOKES

Step 1
Preheat the oven to 350F degrees. Place a steamer basket into a large Dutch oven or deep, lidded casserole dish (you can use two if you don’t have one large enough). Add ¾ cups water and a splash of white wine to the pot and set aside.
Step 2
Working over a bowl or rimmed plate, add a few tablespoons of pistachio filling to the center of each artichoke.
Step 3
Add a few spoonfuls of pistachio filling to the outer leaves, working it into the nooks and crannies and stuffing every leaf for maximum flavor!
Step 4
Arrange the artichokes and the trimmed stems above the steamer basket and cover with a lid or tightly with aluminum foil.
Step 5
Bake for 1 hour, then remove the lid or foil and bake for an additional 5-10 minutes, until pistachio stuffing is golden brown. A wooden skewer should easily slide through the artichoke.