Prep Time: 40 mins
Cooking Time: 15 mins
Total Time: 55 mins
Ingredients
- 4-5 globe artichokes
- 2 cups cooked quinoa (you may use crushed oats, almond flour, or breadcrumbs to give your own protein-rich, keto, or crispy twist)
- 2 medium shallots minced
- 4 cloves garlic minced
- ½ cup Parmigiano Reggiano (grated. However, if you are allergic to dairy products, use nutritional yeast instead)
- ¼ cup Sun-dried tomatoes (finely chopped) (there was a link here in original article)
- 2 Tbsp chives (you may swap it for your favorite herb like parsley, rosemary, or oregano)
- 1 tbsp lemon zest
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3 tbsp Extra virgin olive oil
- Flaky sea salt (to be used right before serving)
Cooking Instructions
How to make the best Stuffed Artichokes (with breadcrumbs or quinoa):
- Preheat the oven to 400F. Boil water in a large pot. Add 1 Tbsp salt and squeeze one lemon (drop both the lemon halves into the pot). Place the whole (but trimmed) artichokes in the pot. Now, cook at the boil temperature for 20 minutes. Use tongs to transfer artichokes to a plate. Let them cool well (for about 15 minutes).
- Meanwhile, let’s make the filling. Put a small skillet over medium-high heat. Add 1 tbsp olive oil and minced shallot; cook while stirring until softened (for about 2 minutes). Add garlic, stir until fragrant (for about 30 seconds). Remove the skillet from the heat.
- In a large mixing bowl, combine shallots, cooked quinoa, sun-dried tomatoes, Parmigiano Reggiano, chives, lemon zest, salt, and ground black pepper. Add 2 Tbsp extra virgin olive oil and stir to combine the filling well.
- Once the artichokes are cool enough to work with, cut each artichoke in half from top to bottom with a sharp knife, cutting it straight through the stem. Remove the choke in the center of each artichoke by using a big spoon to scoop it out completely; discard it.
- Line a baking tray with parchment paper. Arrange the boiled and cleaned artichokes on it. Now, stuff the artichokes with the filling generously. It’s always good to start filling them from the outer leaves first and stuff the scooped out center at last.
- Drizzle a little extra virgin olive oil on each stuffed artichoke. Now, bake for 10 minutes, or until the artichoke and the filling looks crisp and golden-brown. Sprinkle some flaky sea salt on top before serving
Nutrition Facts for Stuffed Artichokes
- Calories: 181 kcal (for 0.5 artichoke)
- Carbohydrates: 31 g
- Fiber: 6 g
- Sugar: 5 g
- Protein: 9 g
- Fat: 3 g
- Cholesterol: 4 mg
- Sodium: 368 mg
- Potassium: 464 mg
- Calcium: 165 mg
- Iron: 3 mg
- Vitamin A: 171 IU
- Vitamin C: 18 mg
