Packed with crunchy panko and fresh and lively roasted red pepper pesto these roasted red pepper pesto parmesan stuffed artichokes are a meal in themselves!
And did I mention that there is roasted red pepper pesto hollandaise for dipping? Okay, just wanted to clear that up right now.
I’m not stranger to food obsessions. One of my, I hesitate to say “worst”, habit is that I will hone in on one particular food, or tv show, or song and listen to it, eat it, or watch it until I’m blue in the face. And stuffed artichokes are one of my biggest food obsessions.
It all began before my wedding to Ben when he was living back in Eastern Washington and working for his first post-college company since he wasn’t taking summer nursing school classes in Seattle with me.
Those six months before we got married were some of the most stressful I had ever had, flying nearly solo on wedding planning, working and working out to get into wedding shape. He was having a great time flying solo as a bachelor living in a pick up camper eating grilled hot dogs and eating canned green beans every night… #livingthedream
But those few months before we got married I had my most significant food obsession to date – with How Sweet Eats Herb Gorgonzola Crusted Artichokes with Parmesan Hollandaise. I would eat three a week for weeks straight. See? Obsessed. But how could you not be?
And here the obsession begins again.
This time I made my own version based of Jess’s – adding in roasted red pepper pesto, cilantro, parmesan and garlic, and made her Parmesan Hollandaise with an extra dollop of roasted red pepper pesto in it, too.
I still have the other artichoke in the fridge ready to make into my new make-out partner. Shhh, don’t tell Ben.
Roasted Red Pepper Pesto Parmesan Stuffed Artichokes with 5 Minute Red Pepper Hollandaise
2 Artichokes, trimmed
1 cup Panko
3 Tbsp Olive Oil
1 clove Garlic, minced
3 Tbsp Roasted Red Pepper Pesto
1/4 cup Cilantro, minced
1/2 cup Parmesan
6 Tbsp Butter, melted
2 Egg Yolks
2 Tbsp Roasted Red Pepper Pesto
1/4 cup Parmesan Cheese, shredded
2 Tbsp Lemon Juice
In a large stock pot, fill with water and place trimmed artichokes upside down in the water. Cover and bring the water to a boil. Reduce the heat to simmer and simmer arithcokes until the heart if fork tender. Remove and drain. Set aside.
Preheat oven to 350 degrees. In a bowl combine panko, olive oil, garlic, red pepper pesto, cilantro, and parmesan. Place the artichokes on a baking sheet and gently (careful not to burn your self) pour and stuff the artichoke leaves with the panko filling. Place in the oven and bake for 20-25 minutes, or until the panko is golden brown and the parmesan cheese begins to melt. Remove from the oven.
For the Hollandaise Sauce:
While the artichokes are in the oven begin the hollandaise sauce. In a small saucepan, fill with one inch water and bring to a simmer on the oven. In a metal or heat safe bowl, place over the saucepan. In the bowl, whisk the egg yolks until light yellow in color. Slowly whisk in the melted butter. Add the butter in a stead stream so the eggs come to temperature gradually and don't curdle. Continue to whisk over the simmering saucepan to heat the egg mixture. Add in the parmesan cheese, red pepper pesto and lemon juice. Whisk until the parmesan begins to melt. If the sauce is too thick for your liking, add in a tablespoon of water or two to your liking. Remove from the double boiler and pour into a bowl. Serve with stuffed artichokes.