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Baked Artichokes with Persillade Crust Recipe

Baked artichokes with persillade crust is a great appetizer. It's light, healthy and flavorful. First, the artichokes are boiled, then covered with a lemon parsley bread mixture and roasted in the oven until golden brown.

I made the persillade crust using stale brioche. It gives the crust a subtle sweetness. I also added a little brown sugar and honey Dijon mustard to reinforce the sweetness, as well as to balance the distinct, slightly bitter taste of artichoke. Lemon and parsley tie all the flavors together. I served the breaded artichokes with a bowl of homemade blue-cheese ranch salad dressing on the side. It's a delicious way to welcome the arrival of Spring!


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