Artichokes are a delicious way to get the bulk you want in your diet without packing on the pounds. Many people avoid preparing artichoke-based dishes from scratch because the vegetable appears intimidating. However, artichokes are much easier to work with than meets the eye. This stuffed artichokes recipe is a simple introduction to artichokes and the perfect complement to a wholesome evening meal.
While this is not a vegan recipe, it can most certainly be transformed into one. Replace the ricotta cheese with 1 cup of mashed baked sweet potato and the Parmesan cheese with the same measurements of nutritional yeast. While the flavor profile will change, the general stuffed artichoke concept stays the same. Knowing this, you can prepare two versions of the recipe to satisfy everyone at the table.
Simple Stuffed Artichokes Recipe
- 4 artichokes
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 cup whole-wheat/whole-grain breadcrumbs
- 1/2 cup + 4 tablespoons grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
From the Organic Authority Files
In a large bowl, combine the bread crumbs, garlic, 1/2 cup Parmesan cheese, parsley, thyme, salt and pepper. Mix until evenly combined. Fold in the ricotta cheese.
Thoroughly wash the artichokes and slice off the the stem and about 1-inch off the tops. Remove the center choke with a spoon. Stuff as much of the filling as possible into the artichoke, between the petals and in the center. Drizzle with olive oil and place in a steamer or a large pot with a steamer basket and lid and cook as such for about 45 minutes. Once finished, transfer the artichokes to a baking dish, sprinkle with 4 tablespoons Parmesan cheese and broil for 5 minutes. Serve and enjoy this stuffed artichoke recipe as an appetizer or a main meal!
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Photo Credit: Vegan Feast Catering