Vegan Stuffed Artichokes

Stuffed Artichokes

Artichokes are so fun to eat. Pulling off the petals one by one to eat is fun in and of itself, but I love that it has the side effect of slowing down my eating. I’m one of those people who eats way to fast, and if I get really hungry I just shovel the food in. It’s really not very sexy. Or good for you – eating too fast means you eat too much, and also slows and hinders the digestion process. So when I find foods that automatically get me to slow down, I really love them. I savor the meal so much more and it’s wonderful to spend more time on a beautiful dish I’ve created.

Not only are they fun to eat, but artichokes are pretty healthy for you too. Technically a flower bud that has not yet bloomed, this cool vegetable is an excellent source of folic acid. It also contains Vitamin C and Vitamin K in good amounts.

This dish can be prepared two different ways. Either by stuffing and then baking the whole artichoke, or steaming it and then stuffing it afterwards. Be warned that if you stuff and bake it the artichoke petals will turn brown, whereas steaming will retain more of the green color. This recipe is for baking the artichoke, so if you’re steaming then follow all the instructions the same way except steam the artichoke prior to adding the stuffing, 35-45 minutes until the artichoke is very tender. Also just a few posts ago I was complaining that there weren’t any good vegan parmesan substitutes, and now I have to eat my words. I found the Go Veggie brand. Holy cow this stuff smells, tastes and acts just like parmesan in a recipe! Go get some and try it!

Vegan Stuffed Artichoke

 

 

Stuffed Artichokes

  • 4 artichokes, stems removed so they sit flat
  • 1 cup breadcrumbs
  • 1/2 cup vegan parmesan (Go Veggie brand works well)
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp dried basil
  • 1/2 cup onion, finely chopped
  • 1 roma tomato, finely chopped
  • 3 Tbs olive oil
  • salt and pepper to taste

Preheat the oven to 350 degrees Fahrenheit.

Remove outermost leaves from the artichokes. Pull apart tender inner leaves, using scissors to trim the sharp tops off each one.

In a bowl, combine breadcrumbs, vegan parmesan, fresh parsley and dried basil till mixed. Add onion, tomato and olive oil and combine thoroughly. Add extra oil as needed if the mixture seems too dry. Season to taste with salt and pepper.

Pulling leaves gently outward, mound stuffing evenly in each leaf and on the top of an artichoke. Repeat with remaining artichokes. In an oiled baking dish, arrange the artichokes and cover. Bake for 45-60 minutes until leaves are easily pulled off and artichoke is very tender.

Stuffed Artichokes

This is a pretty messy dish to eat so be sure to put out lots of napkins and keep it informal!

Vegan Stuffed Artichokes

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge. Almost halfway there!

In case you missed the first 22 days, here are the recipes:

Printable version:

Stuffed Artichokes
 
Serves: 4
Ingredients
  • 4 artichokes, stems removed so they sit flat
  • 1 cup breadcrumbs
  • ½ cup vegan parmesan (Go Veggie brand works well)
  • ¼ cup fresh parsley, finely chopped
  • ½ tsp dried basil
  • ½ cup onion, finely chopped
  • 1 roma tomato, finely chopped
  • 3 Tbs olive oil
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Remove outermost leaves from the artichokes. Pull apart tender inner leaves, using scissors to trim the sharp tops off each one.
  3. In a bowl, combine breadcrumbs, vegan parmesan, fresh parsley and dried basil till mixed. Add onion, tomato and olive oil and combine thoroughly. Add extra oil as needed if the mixture seems too dry. Season to taste with salt and pepper.
  4. Pulling leaves gently outward, mound stuffing evenly in each leaf and on the top of an artichoke. Repeat with remaining artichokes. In an oiled baking dish, arrange the artichokes and cover. Bake for 45-60 minutes until leaves are easily pulled off and artichoke is very tender.

 

 

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