These Braised Artichokes with Garlicky Pecan Bread Crumbs are my new obsession! Last week we posted an artichoke 101 guide, where you will see how we tested many different ways to prepare artichokes, and today you’ll see our favorite method and recipe, which includes topping them with extra fresh lemon and my Garlicky Pecan Bread Crumbs. You are in for a nutritious side dish/appetizer/or even a snack. Made in partnership with American Pecans.
Braised Artichokes with Garlicky Pecan Bread Crumbs
I love swapping out traditional breadcrumbs for these wholesome pecan breadcrumbs that are totally all purpose! I’ve used them for my Mac and Cheese and my Pecan Popcorn Chicken! They are the perfect, all-purpose, nutritious topper to so many dishes!
Use these pecan breadcrumbs on:
- On Baked Fish
- On Top Of Mac & Cheese
- Roasted Veggies
- Chicken Cutlets
- In/On Pasta Dishes
- In Stuffed Mushrooms or Stuffed Tomatoes
- Sautéed Kale with Breadcrumbs
Pecans are The Original Supernut that is power-packed with protein and in every 1-ounce serving, you’ll get 12 grams of “good” monounsaturated fat, with zero cholesterol or sodium! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. They are a naturally sweet, buttery,y, flavorful, and lower carb compared to many other nuts!
For all the details on how to prep artichokes, the different ways to cook them, how to eat them, what to avoid and more, check out this guide.
Last week I had the honor of being a part of an amazing event, the Not Pie Shop pop-up in NYC with American Pecans. The event was to unveil the official brand of the American Pecan Council– American Pecans: The Original Supernut. The idea behind it is to help people think about pecans outside of the pie shell and for what they really are: super nutritious, super versatile and super local.
Everything was flawless from the decor, to the make-your-own snack bar! Meeting the growers, the shellers, and the generations of families behind this Original Supernut (p.s. pecans are native to the US) was truly SO much fun. I demo’ed my Pecan Popcorn Chicken and spent the day with some of the most fabulous people in the business. Man, I just love pecans, their versatility, their nutritional benefits, and now all the people that work so hard to get them to us consumers!
Here’s a little glimpse of photos from the event. I’m pictured with my new pals Erin from Naturally Ella and Matt of Big Beach restaurants in NYC.
Love artichokes? Try these other artichoke recipes:
Want more ways to cook with pecans? Try these favorites:
Braised Artichokes Recipe
Braised Artichokes with Garlicky Bread Crumbs
- 3 globe artichokes (see note)
- Lemon, cut in half (for brushing on artichoke to prevent browning)
- 2 teaspoons avocado oil (or oil of choice)
- 1 cup white wine
- 1 cup stock (vegetable or chicken)
- 3 cloves garlic, crushed
- 1-1/2 teaspoon fine sea salt, divided
- 2 cups fresh pecan halves or pieces
- 2 teaspoons lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil, for garnish
To Prepare the Artichokes:
- Remove any loose or broken leaves on artichoke and take off any leaves attached to the stem.
- Trim off the tip of the stem (or if you do not like the taste of the stem you can remove the whole thing) and peel it using a vegetable peeler.
- Trim off the top 1/3 of the artichoke and squeeze a bit of lemon juice on to cut areas to prevent browning. Using a serrated knife is easiest.
- Using kitchen sheers trim off the remaining thistles on the outer leaves. Be careful as they can poke you!
- Gently open up artichoke and rinse really well under cold water, getting water inside of the leaves to get out any debris.
- Once it is cleaned, carefully cut artichokes in half.
- Using a spoon remove the “choke”. You must do this as they can be a choking hazard (hence the name). This is the purple / pink inner leaves extending down to the white fuzzy hairs. Simple scoop it out and discard.
- Using a large heavy bottomed skillet, heat avocado oil over medium-high heat. Once heated, gentle place artichokes cut-side down and brown for 3-5 minutes.
- Turn heat down to medium and carefully add broth, wine, 1 teaspoon salt and garlic cloves to the artichokes.
- Turn heat to medium-high to bring the broth to a simmer, and then reduce heat to medium-low and cover. A glass lid is useful here to keep an eye on the liquid level.
- Simmer for 20-25 minutes, until artichokes are easily pierced with a sharp knife. Check often on artichokes to make sure all the broth has not evaporated.
- Meanwhile make the “breadcrumbs” by pulsing pecans, zest, garlic powder, black pepper remaining 1/2 teaspoon salt and red pepper flakes until until they fine, but not pureed.
- Once artichokes have fully cooked, pre-heat the broiler.
- Place cooked artichokes cut side up on a rimmed baking sheet and sprinkle with breadcrumbs. Lightly drizzle olive oil on top and broil for 2-4 minutes until nuts are toasted.
- Serve warm with extra lemon slices.
- Choose artichokes that feels heavy for their size, indicating that it has a good amount of moisture, with tightly closed leaves. The artichoke should not have a lot of bruising or brown spots. We are using the normal sized globe artichokes, as opposed to the small or baby ones. If you choose to use baby ones you will have to adjust the cooking time.
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This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own! I love pecans and the farmers who grow them! Thank you for continuing to support LCK and the brands I work with!