Artichokes are one of those fancy vegetables that looks really pretty but you have no idea what to do with it. I didn’t even know that this was an artichoke until about a year ago…(I always thought they came in those tiny little jars packed in oil).
But since going Flexi, I always am choosing the fresh over the packaged. So bundled little bulb looking things – bring it on!
I had to do some research about how to tackle these prickly little monsters, and let me tell you it ain’t easy! But the end product is soooooo worth it.
Steps to making artichokes edible
- Cut off all the prickly tips around the artichoke.
- Pry it open by pulling all the leaves back.
- Scoop out the furry scary hairy centre (this is the artichoke heart)
- Drizzle with lemon so it doesn’t go brown.
- Boil or steam for 30-40 min.
Artichokes are a vegetable that should be included more often in everyone’s diet. They are a great source of fiber and aid in digestion. Artichokes are also high in the antioxidant silymarin, which is SO important for cleansing of the liver (think milk thistle). And you know me, I’m all about cleansing! Oh and by the way, cleansing of the liver = hangover cure. So try making these stuffed artichokes at your next dinner party and you will be curing the hangover before it even starts 🙂
2-3 cooked artichokes
1 clove garlic, minced
1 small onion, diced
1 cup quinoa, cooked
1 1/2 cup spinach
1/3 cup walnuts, chopped
1 tbsp nutritional yeast
2 tbsp olive oil
2 tbsp tamari
1/4 cup bread crumbs (gluten free if you wish)
any left over white wine
– preheat oven to 375 degrees. Heat olive oil in a large pan. Add garlic and onion and sautee for 5 min.
– add all other ingredients and sautee (except bread crumbs and wine) until spinach is cooked.
– place artichokes in 9×9 baking pan, and add 1/4 cup water tot he bottom of pan. Divide quinoa mixture evenly among the artichokes, stuffing the centres and in between the leaves.
– sprinkle with bread crumbs and drizzle of white wine.
– bake for 30 min, then broil for 3 min.
Serve as an appetizer if artichokes are small, or a main.