Tangy Italian Gremolata Artichokes with Parmesan Crust
Delight in these zesty artichokes topped with a crumbly Parmesan crust and a refreshing gremolata accent.
Preparation
Get these tasks done before you start cooking.
Marinating the Artichokes
- 1
Trim and Prep
Trim the artichoke stems and remove tough outer leaves.
- 2
Prevent Browning
Halve the lemon and rub the cut sides over the artichokes to prevent browning.
- 3
Simmer Artichokes
In a pot, bring water and salt to a boil, then add artichokes. Simmer for 30 minutes.
Tip: Fully submerge artichokes during boiling for even cooking.
Preparing the Parmesan Crust
- 1
Combine Dry Ingredients
Mix breadcrumbs with grated Parmesan in a bowl.
- 2
Add Butter and Pepper
Stir in melted butter and black pepper until well combined.
Tip: Chill crust mixture for 15 minutes for easier application.
How to Make Tangy Italian Gremolata Artichokes with Parmesan Crust
Total time: 1 h 40 min · Yields 4 servings
- 1
Baking the Artichokes
Preheat oven to 375°F (190°C).
- 2
Combining Flavors
Sprinkle crust over the artichokes, ensuring even coverage.
- 3
Final Bake
Bake in a preheated oven for 15-20 minutes until golden and crispy.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
You can prepare the artichokes and crust ahead, but bake them just before serving for optimal texture.
Can I substitute gluten-free breadcrumbs?
Yes, you can use gluten-free breadcrumbs for a gluten-intolerant friendly version.
What can I use instead of white wine in the cooking liquid?
Use chicken broth or vegetable broth as a non-alcoholic substitute.
Is there a vegan alternative to Parmesan cheese?
Yes, you can use nutritional yeast or a vegan Parmesan substitute.
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