Roasted Red Pepper Pesto Parmesan Stuffed Artichoke

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 Artichoke
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Description
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!
Ingredients
For Artichokes:
- 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
For Hollandaise:
- 6 Tbsp Butter, melted
- 2 Egg Yolks
- 2 Tbsp Roasted Red Pepper Pesto
- 1/4 cup Parmesan Cheese, shredded
- 2 Tbsp Lemon Juice
- 1–2 Tbsp
Instructions
For the Artichokes:
- 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 artichokes 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 steady 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.
I’ve been eating artichokes like this with my Italian family since I was in the womb, these photos are bring me back, big time. LOVE LOVE LOVE. Beautiful work!
XO SHERRIE
When I was 10, I magically became obsessed with artichokes and requested that my grandma make them for my birthday dinner. Time to resurrect that tradition!
Now this is a side dish/ snack that I could devour. Plus its a beauty!
DAMN! I want this all to myself. Oh, and I must say, LUVVVVVVV the new design! 🙂
Holy moley!! So yummy!
Ohhhh man!! This stuffed artichoke is STUNNING! Almost to pretty to eat… almost 😉
Great. Now I’m officially obsessed too.
This artichoke looks so perfect. I will try to make mine as good.
So incredibly delicious! I won’t be able to stop thinking about this all day!
Can you believe I’ve never tried a fresh artichoke? Crazy. I need this right now, so gorgeous!
YUM!! I want to dive right into this!!
Oooooh, now this is my kind of snack! Looks so scrumptious with that red pepper hollandaise!
Hi! These look fantastic, definitely making. Quick question…is there a final ingredient in the sauce after the lemon juice (1-2 Tbsp ___)? Thank you!!
This is the most gorgeous thing you’ve made on your blog, and you make a lot of gorgeous things. I want to swan dive into that artichoke and swim through the parmesan crumbles.
So stunning and incredibly delicious! Need these soon!
Love love.. I could snack on this all day…
So beautiful! The hollandaise makes this seriously sinful!!
Such a beautiful artichoke and that sauce looks amazing.
Just give me a whole plate of these and I’m set. And that hollandaise!
Oh man…I love stuffed artichoke! This sounds and looks so good!
I’ve been obsessing over the amazingness of these artichokes for the last 5 minutes. LITERALLY. Holy whoa!
Yes. Freaking. Ma’am.