Stuffed Artichokes

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.

Stuffed Artichokes

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.

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5 Responses to “Stuffed Artichokes”

  1. Hi Kim! These look so great! They are a bit tricky to maneuver without the stuff falling all over. I think some kind of binder would do the trick. Maybe some vegan egg substitute? I’m so honored that you mentioned me & my blog!

  2. It was my pleasure, Betty! I love “Delishy Town”! I spent way too much time on there yesterday after grabbing the link… And thanks for the tip about the binder – I think that would definitely help.

  3. I don’t understand artichokes. I get artichoke hearts, those are yummy…but as I understand it, when you steam artichokes like this you dip the leaves in sauce and scrape the “meat” off with your teeth–except there is barely any meat on there. So isn’t eating artichoke leaves dipped in sauce basically just like eating a whole bunch of sauce? I don’t get it!!

  4. I made these tonight. You don’t have to dip them in sauce. I ate them with just the stuffing and they were great. Next time though, I think I might add a little Dr. Cow cheese into the mix to give it more of a sharp cheesy flavor. That’s what I remember my grandma’s being like when I was a kid.

  5. Hi, Hallie! So glad you liked the recipe. I bet it would be awesome with some Dr. Cow’s in the mix.