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baked artichokes lectin free

Baked Artichokes with Hazelnut and Olive Pesto

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  • Author: Claudia Curici, Health Coach
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 2
  • Category: Appetizer
  • Method: Baking
  • Diet: Gluten-Free, Vegan, Vegetarian

Description

These baked artichokes with hazelnut and olive pesto turn one of spring’s most beautiful vegetables into an elegant appetizer or centerpiece. Steamed until tender, then stuffed with a savory pesto made with hazelnuts, green olives, parsley, and extra virgin olive oil, the artichokes are baked until fragrant and lightly golden. Despite their impressive appearance, they are surprisingly easy to prepare and make a memorable dish for entertaining, special occasions, or simply celebrating artichoke season.

Ingredients

For the pesto

  • 1/2 cup hazelnuts
  • 2 tablespoons nutritional yeast (or Parmigiano Reggiano)
  • 1/2 cup pitted green olives
  • 1 bunch parsley (or basil)
  • 4 tablespoons extra virgin olive oil

For the artichoke

  • 1 large whole artichoke
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Garlic powder, to taste

Instructions

  1. Wash the artichoke and steam it whole for 30 minutes.
  2. While the artichoke is steaming, make the pesto. Add the hazelnuts, nutritional yeast, olives, parsley, and olive oil to a food processor and pulse until combined. The pesto should remain slightly textured.
  3. Once the artichoke has steamed, cut it in half lengthwise. Using a small knife and spoon, remove the fuzzy choke from the center of each half.
  4. Squeeze lemon juice over both halves and drizzle with the olive oil, making sure to coat both the center and the leaves.
  5. Fill the center of each artichoke half with pesto, then gently separate the leaves and tuck small amounts of pesto between them wherever possible.
  6. Drizzle with a little more olive oil and lemon juice, then sprinkle with garlic powder.
  7. Place the artichoke halves on a parchment-lined baking dish.
  8. Bake at 350°F (175°C) for 30 to 40 minutes, until fragrant and lightly golden. The artichokes are already cooked from steaming, so the baking step is mainly to develop flavor and texture.
  9. Remove from the oven and loosely cover with aluminum foil. Let rest for 10 minutes before serving.

Notes

Choose a fresh artichoke with firm, tightly packed leaves, since the outer leaves will be eaten.

Some people trim the leaf tips before cooking. I usually leave them intact, as they make it easier to hold the leaves while eating.

This recipe makes a wonderful appetizer or entertaining dish and can easily be shared.

Find it online: https://creativeinmykitchen.com/baked-artichokes-with-hazelnuts-and-olives-pesto/