Vegan Italian Stuffed Artichokes

Stuffed artichokes are a traditional Italian family food, and this version is a vegan twist on a classic Chef Lidia Bastianich recipe.  A simple dairy-free, oil-free mixture of whole wheat bread crumbs, lemon, and pinenuts highlights the subtle sweetness of this beautiful Spring vegetable.

MEDIUM          Servings: 4       Ready In: 75 minutes

Italian Stuffed Artichokes - Healthy, Whole Grain, Oil-Free, Plant-Based, Dairy-Free, Egg-Free, Vegan

Italian Stuffed Artichokes - Healthy, Whole Grain, Oil-Free, Plant-Based, Dairy-Free, Egg-Free, Vegan

Ingredients

4 large artichokes
2 lemons
1/2 cup pinenuts
1/2 cup pitted green olives
1 bunch fresh parsley, chopped
3/4 cup whole wheat bread crumbs
1/4 cup nutritional yeast
1/2 tsp. salt
1/8 tsp. red chile flake


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Vegan Italian Stuffed Artichokes.jpg

Procedure

Gather ingredients. Preheat oven to 350F 

To prepare the acidulated"bath": Zest the lemons. Reserve the lemon zest for the filling. 
In a large bowl, combine the juice of both lemons with about 8 cups cold water. This is your acidulated bath for your artichokes.

To prepare your artichokes: Work with one artichoke at a time. Cut off the woody end. 
Use a sharp paring knife (or bird's beak knife) to peel the stem. 
Peel off any tough outer leaves. 
Cut off the bottom stem of the artichoke, to create a flat surface. Save the stem -- it's delicious! 
Use a serrated knife to cut off the top 1/3 of the artichoke. 
Use your fingers to spread the leaves open and reveal the inner pink thistle. 
Use a spoon (serrated, if possible) to scoop out the pink thistle. 
This artichoke is ready. 
Place your finished artichoke and stem in the acidulated bath while you repeat the process for the remaining artichokes. 

To make the filling: toast the pine nuts at 350F for 4-5 minutes, just until golden. Be careful, as these can burn quickly! 
Remove from the oven and turn the temperature up to 400F
Roughly chop the parsley, toasted pine nuts, and olives.
In a medium bowl, combine the chopped parsley, olives, and pine nuts with the bread crumbs, and nutritional yeast. Stir well to combine. 

To stuff and bake the artichokes: Take about 1/4 of the breadcrumb mixture and stuff it into one of your prepped artichokes. Really press the mixture in well. 
Repeat with remaining artichokes, using up all of the breadcrumb mixture. 
Place the stuffed artichokes into a baking dish. Add the stems to the dish. 
Pour the wine into the bottom of the dish. Sprinkle the artichokes with the red chile flake. 
Pour about 2 cups of the acidulated water over the artichokes. 
Cover and bake at 400 F for 30 minutes. 
Remove the cover and bake another 20-25 minutes. 

Serve one heart with the juices from the baking dish.

Chef's Tips: You can make a double-batch of the breadcrumb stuffing mixture and freeze extras.  You can use it as a stuffing for other vegetables, like zucchini, eggplant, or Portobello mushroom caps

Yield: 4 artichokes


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (1 artichoke).

Calories 367.7
Calories From Fat (33%) 122.02
% Daily Value
Total Fat 14.42g 22%
Saturated Fat 1.15g 6%
Cholesterol 0mg 0%
Sodium 606.27mg 25%
Potassium 938.49mg 27%
Total Carbohydrates 43.8g 15%
Fiber 16.85g 67%
Sugar 4.01g
Protein 15.51g 31%
Calcium 70.53mg 7%
Iron 84.98mg 472%
Vitamin A 388.95IU 8%
Vitamin C 43.29mg 72%

 


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