Gloriously Guilt-Free, Gluten-Free Stuffed Artichokes

2016-04-20 16.36.53-1

Gloriously Guilt-Free, Gluten-Free Stuffed Artichokes

Stuffed artichokes are usually brimming with breadcrumbs and cheese, but this recipe proves you don’t need either to enjoy the artichoke in all its glory (and have a filling so ridiculously addicting, you won’t be able to stop at just 1 – eating artichokes this way is seriously like popping potato chips, oh so good). Oh, and if you have leftover “stuffing” in your food processor, simply thin it out with some almond milk while the food processor is still running. That makes a delicious dipping sauce for artichokes too. Enjoy!

SERVINGS: 6

ACTIVE: 30 MIN TOTAL: 1 HR 40 MINS

Ingredients

  • 6 whole artichokes, washed; stem removed and tips trimmed
  • ½ cup walnuts
  • ½ cup pine nuts (aka pignoli), toasted
  • ½ cup parsley
  • ¼ cup nutritional yeast
  • 1-2 cloves garlic, roughly chopped
  • Juice of 1 smallish lemon
  • 4 Tbsp extra virgin olive oil (avocado oil works as well)
  • Sea salt and freshly ground pepper, to taste

 

Method

First, prep your artichokes by trimming the stems and cutting the thorns. Peel the stems and steam them together with the whole artichoke (they are delicious!). Steam the artichokes in a steamer basket with about an inch or 2 of water at the bottom. Steam, covered, until leaves pull off easily, about 25-45 minutes, depending on the size of your artichokes (check after 25 minutes, then again at the 30-35 minute mark). Alternatively, you can boil them in salted water, but steaming retains the most nutrients. Carefully remove from steamer basket and place upside down over a dish towel to drain out the excess moisture. Meanwhile, prepare the filling.

Preheat oven to 350 degrees F. In a food processor, add the walnuts, toasted pine nuts, parsley, nutritional yeast, garlic, and lemon juice. Pulse to combine. With the food processor running, slowly drizzle in oil until mixture forms a crumbly paste. Season with salt and pepper, to taste.

Place steamed, drained artichokes in a high-rimmed baking dish. Stuff the filling in between all the leaves all around. Cover tightly with a lid or foil. Bake, covered, for 20 minutes, then uncovered for 10 minutes so it crisps and browns slightly. Serve.

NOTE: To toast the pine nuts, either place on a dry pan over medium heat and cook, stirring often, until slightly brown and fragrant, about 5 minutes. Or place on a baking sheet in a single layer and bake in a 325 degree oven, tossing every few minutes, until brown and fragrant, about 6-8 minutes.

Thanks for tuning in!

-Andrea

PS. Sadly, Katch.me is closing its doors, so you won’t be able to access my replay videos there anymore. Luckily, I’ve been reposting the recaps on my Facebook page at Facebook.com/dabblingchef. I promise to figure out a way to link to all my videos so they won’t disappear into the nether 😉 Thanks again!

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