Castroville Special
Discover the bold and savory flavors of the Castroville Special, a show-stopping stuffed artichoke recipe that transforms the humble vegetable into a culinary masterpiece. Perfectly tender artichokes are boiled with a hint of lemon to retain their vibrant color, then stuffed with a golden breadcrumb mixture infused with garlic, parsley, Parmesan cheese, and a hint of olive oil. The artichokes are baked to crispy perfection, boasting a sensational blend of textures—soft, buttery hearts, and crisp, cheesy toppings. This dish, named for the artichoke capital of the world, is a celebration of simplicity, freshness, and elegance. Perfect as an appetizer or a stunning centerpiece, it’s a must-try recipe for artichoke enthusiasts. Serve warm with a squeeze of fresh lemon and a sprinkling of parsley for a vibrant finish! Keywords: stuffed artichokes, Parmesan breadcrumbs, Castroville Special, baked artichokes recipe, artichoke appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large fresh artichokes
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 cups water
Instructions
Fill a large pot with 8 cups of water and bring it to a boil. Add the juice of half a lemon to the water to prevent the artichokes from browning.
Prepare the artichokes by trimming the stems, cutting off the top inch of each artichoke, and snipping off the sharp tips of the outer leaves with kitchen scissors. Rinse thoroughly under cold water.
Add the artichokes to the boiling water and cook for 20 minutes, or until the leaves pull away easily. Remove from the water and allow to cool slightly.
While the artichokes cool, heat olive oil and butter in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in breadcrumbs and cook for 3-4 minutes until lightly golden. Remove from heat and mix in Parmesan cheese, chopped parsley, salt, and black pepper.
Preheat your oven to 375°F (190°C).
Gently spread open the artichoke leaves and remove the fuzzy choke in the center using a spoon. Be careful not to remove too much of the heart.
Stuff the breadcrumb mixture between the artichoke leaves, distributing it evenly.
Place the stuffed artichokes in a baking dish, drizzle with a bit more olive oil and a squeeze of lemon juice, and bake for 15 minutes until the tops are golden brown.
Serve warm, garnished with additional parsley and lemon wedges on the side for extra flavor.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 13.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1333 mg | 103% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
