Parsley Artichokes

These Parsley Artichokes are a vibrant, Mediterranean-inspired side dish that highlights the natural sweetness of fresh artichokes. Steamed until tender and fragrant, the artichoke halves are generously topped with a fragrant mixture of minced garlic and fresh Italian parsley. A sprinkle of coarse dry breadcrumbs and a drizzle of olive oil create a delightful contrast in textures, offering a crisp, savory finish to the soft vegetable heart. This dish is perfect for spring dinners, brunches, or as a light accompaniment to grilled meats. Simple to prepare yet elegant in presentation, it brings bright, zesty notes from lemon juice and earthy flavors from the parsley to your table.

Cooking Method: Steaming

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 105.8

Description

These Parsley Artichokes are a vibrant, Mediterranean-inspired side dish that highlights the natural sweetness of fresh artichokes. Steamed until tender and fragrant, the artichoke halves are generously topped with a fragrant mixture of minced garlic and fresh Italian parsley. A sprinkle of coarse dry breadcrumbs and a drizzle of olive oil create a delightful contrast in textures, offering a crisp, savory finish to the soft vegetable heart. This dish is perfect for spring dinners, brunches, or as a light accompaniment to grilled meats. Simple to prepare yet elegant in presentation, it brings bright, zesty notes from lemon juice and earthy flavors from the parsley to your table.

Ingredients

9 Artichokes; medium
2 Lemons; the juice & the
2 cups Cold water
1.5 teaspoons Salt
0.25 teaspoons Pepper; freshly ground black
0.5 cups Olive oil
1 Garlic clove; minced fine
0.25 cups Italian parsley; fresh, chopped
0.5 cups Bread crumbs; coarse, dry

Directions

1
Prepare the artichokes by trimming the stems and outer tough leaves, then cut each artichoke in half lengthwise.
2
Scoop out the choke (fuzzy center) from each artichoke half using a spoon.
3
Place the cut artichoke halves in a bowl of lemon water to prevent browning while you prepare the other ingredients.
4
Drain the artichokes and arrange them cut-side up in a large pan in a single layer.
5
Pour 2 cups of cold water into the pan around the artichokes.
6
Sprinkle the artichokes with salt, pepper, and half of the olive oil.
7
Combine the minced garlic and chopped parsley, then spread this mixture evenly over the cut sides of the artichoke halves.
8
Cover the pan and cook over moderate heat for 30 to 45 minutes, or until the artichoke hearts are tender when pierced with a fork.
9
Remove the pan from the heat.
10
Sprinkle the coarse bread crumbs evenly over the artichoke halves and drizzle with the remaining olive oil.
11
Place the pan under a preheated broiler, or in a 300F (149C) oven, for 3 minutes or until the tops begin to brown and crisp.
12
Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 105.8kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 180.0mg8%
Total Carbohydrate 22.9g8%
Dietary Fiber 12.2g49%
Sugars 0.7g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prepare artichokes effectively, trim the stem to make it flat so it stands upright. Remove the tough outer leaves until you reach the tender green ones. Always use lemon water to keep the cut surfaces from turning brown.

Cooking time may vary depending on the size and freshness of the artichokes. Larger or older artichokes may require up to 45 minutes, while smaller, younger ones may be ready in 30 minutes. Test for doneness by piercing the heart with a fork; it should slide in easily.

For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Feel free to add a pinch of red pepper flakes to the garlic-parsley mixture for a bit of heat.

Keywords: artichokes, parsley, garlic, breadcrumbs, olive oil, lemon, vegan, side dish, mediterranean, steamed, broiled, spring, vegetable, healthy, gluten-free option, easy, dinner party, brunch, fresh herbs, roasted, savory

Read it online: https://www.chefs-mate.com/recipe/parsley-artichokes/