Pan Roasted Artichokes With Pistachios, Lemon and Quinoa


  • 2 cans quartered artichoke
  • 2-3 shallots, thinly sliced
  • 1/2 cup pistachio nuts (out of the shell)
  • lemon juice
  • 1 c. (uncooked) quinoa (i used red)
  • olive oil
  • salt and pepper
  • fresh cilantro, chopped
  • 2-3 roma tomatoes, fine dice
  • 2-3 stalks celery, fine dice
  • garlic, minced


  1. Thoroughly rinse quinoa before cooking.  Heat some olive oil in a pot (big enough to cook the quinoa). Saute shallots, garlic, salt. Add quinoa and allow to saute for a while. Add tomatoes and celery, then add water (2 cups water to 1 cup dry quinoa).  Bring to boil then cover and reduce heat. Once finished, remove from heat and stir in chopped cilantro.
  2. Whisk ~1/3 c. olive oil, a generous splash of lemon juice and a dash of salt in a large mixing bowl. Rinse and drain canned artichokes and add to mixture.  Stir gently and continuously (make sure the artichokes aren’t exposed to air for too long). 
  3. Heat 1-2 tbsp olive oil in a deep pan on medium high heat. When the oil swirls easily in the pan add the shallots and pistachio nuts. Cook the mixture for few minutes until the shallots have almost completely caramelized.
  4. Add the artichokes and liquid to the pan and salt and pepper to taste.  Allow them to brown and the liquid to reduce. Stir the artichokes every few minutes until the liquid is almost completely reduced and all surfaces of the artichokes start to brown. If the pan dries before the artichokes have finished cooking, add 1/8 c. of water to prevent the shallots and nuts from burning.
  5. Toss in the quinoa and mix well.  Adjust salt and pepper to taste and remove from heat.


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