My friend Betty Cahill writes the blog “Delishy Town”, and while it’s not entirely vegan, it’s very vegan friendly. A while back Betty made some amazing looking stuffed artichokes, and I made a mental note that I’d have to try a version of them. I used her recipe as a guide but wasn’t in the mood for sun-dried tomatoes (as much as I usually love them), so I changed up the filling a bit.
I’ll be honest with you, preparing artichokes is a little bit of work, and eating them takes some work too. But that’s kind of what I love about them. I don’t make them all that often, but I’m always happy when I do.
As you can see from this photo (before they went in the oven), I didn’t make quite enough stuffing for these. I would double this next time, and I’ve reflected that in the recipe below.
Stuffing artichokes is definitely more work than just prepping and steaming them, and I’m not sure which version I like better. As much as I loved these, both Ryan and I weren’t quite sure how to eat the leaves without the stuffing falling all over. So if you guys have any tips, I’d love to hear them!
We ate these with Follow Your Heart’s Vegan Ranch as a dipping sauce, and it was awesome. I think that with a little more practice and tweaking, I could definitely become an expert artichoke-stuffer.
4 whole artichokes
lemon, halved (to rub on cut artichoke)
zest of 2 lemons
1/4 cup vegan parmesan
1 cup panko bread crumbs
2 garlic cloves, minced
couple heaping tablespoons minced basil
salt & pepper, to taste
Preheat the oven to 350 degrees F.
Trim the artichokes by cutting off the stems so they stand upright. Rub the cut lemon on the bottom of the artichokes (and continue to rub lemon juice over every area that you cut.) With a serrated knife, trim a couple inches off the top of the artichoke. Trim the tips of the remaining leaves with kitchen scissors. Separate the leaves as much as you can, and scrape the fuzzy choke out of the center of the artichoke with a spoon, being careful to leave the heart beneath intact. Repeat with the remaining artichokes.
Mix the ingredients for the filling together, and stuff the filling into the center and between the leaves of each of the artichokes. Place the artichokes into a baking dish, and pour an inch or two of water into the bottom of the dish. Drizzle them with olive oil, and cover with foil.
Bake the artichokes for about 40-50 minutes, or until a leaf pulls out easily. Let them cool just a bit, and enjoy them with your favorite dipping sauce!
Notes: Zest the lemons first, and then half them to rub on the cut artichokes. You can substitute parsley for the basil, or use whatever herbs you like best.