Ah-mazing Vegan Stuffed Artichokes
These vegan stuffed artichokes are rather remarkable, as in…everyone who tastes them remarks on how delicious they are! Garlicky, lemony, herbaceous, and reminiscent of Thanksgiving stuffing…what else could you want? First steamed, then stuffed, then baked, these artichokes take a bit of time to prepare. But it is well worth the work!
Inspiration for these Vegan Stuffed Artichokes
Back in the early 2000s, our dear friend Warren from New Orleans introduced us to stuffed artichokes. Our lives were never the same.
Every time we dined together, we requested them. But once he moved, we forgot about them for a decade or so.
Then in 2022 we visited Warren and his family for Jazz Fest, and the artichokes made an appearance again. And so, it was time to veganize…
Inspired by the steam-stuff-bake method of Cooking on the Weekends, my husband and I got to experimenting, testing, retesting, and lots of sampling. And the result is as good as Warren’s original!
Why I love this Vegan Stuffed Artichoke recipe
These vegan stuffed artichokes are:
Garlicky
Lemony
Cheesy
Bread-y
Savory
Decadent but worth it!
Impressive…perfect for a party!
Vegan
Unique
What are Vegan Stuffed Artichokes?
While I first experienced stuffed artichokes in New Orleans, this style of stuffed artichoke is actually Southern Italian.
Essentially, the artichoke is stuffed and baked with a delicious breadcrumb mixture that typically also includes butter, garlic, shallots or onions, white wine, herbs, and a bit of cheese.
I also call them a little slice of heaven…
Ingredients
- Artichoke: While this veggie is foundation of this dish, it is really transformed into something totally different. So if you only think artichokes are so-so, I beg you to try them like this!
- Vegan butter: Not gonna lie, this recipe is decadent, largely thanks to the butter. And it is worth every bite!
- Shallots: Shallots give a mild onion flavor and natural sweetness to the stuffing.
- Garlic: I mean, of course! I prefer fresh garlic for this recipe.
- White Wine: Adds a lovely depth and balance of flavor to the breadcrumbs.
- Lemon Juice: Balances the wine and adds that acidic note.
- Breadcrumbs: The true hero of this dish, breadcrumbs create a dense, stuffing-like consistency. I prefer to use plain breadcrumbs and add dry spices, as Italian breadcrumbs tend to have a bunch of processed ingredients added.
- Panko: A balance for the traditional breadcrumbs, panko offers a crispier, lighter texture.
- Fresh parsley: Fresh herbs keep the stuffing fresh and bright. Flat or curly work.
- Vegan parmesan: Just a touch of vegan parm brings a bit of cheesy, nutty flavor to the stuffing.
- Olive oil: A little drizzle on top before baking helps crisp the top layer of stuffing.
- Dried Italian herbs: Dry Italian herbs will help flavor the breadcrumbs into Italian breadcrumbs without the more processed ingredients in store bought Italian breadcrumbs.
- Red pepper flakes: For a little kick!
Pin this Vegan Stuffed Artichoke recipe for later:
Substitutions and Additions
- Finely chopped onions or leeks can replace shallots.
- Any fresh herbs you love can replace parsley…or use a combination!
- Jarred minced garlic, dried minced garlic, granulated garlic, or garlic powder can substitute for fresh garlic. Use this garlic conversion chart for accurate measurements.
- Can use all panko or all breadcrumbs instead of a both. All panko will give a crispier, lighter texture to the stuffing. All breadcrumbs will give it a denser, stuffing-like consistency.
- You can use nutritional yeast instead of vegan parmesan for a cheesy topping. Or omit both!
- For a meatier stuffing, add diced vegan sausage to the stuffing mixture.
How to Make Steamed Stuffed Artichokes
There are 4 main steps in prepping these ah-making artichokes!
1. Prepare Artichokes for Steaming
- First trim the stem off the bottom so that the artichoke will sit up on its own.
- Trim the top of the artichoke with a sharp knife. I find a serrated knife works best for this.
- Trim the leaves. Not only does this help with prickly edges, it also helps the leaves not to burn when baking.
- Squeeze lemon on the outer leaves. This will help the artichoke maintain its color.
- Steam artichoke(s) for 40-45 minutes, until leaf easily pulls out and the artichoke “meat” on the leaf is soft and ready to eat. Steaming is better than boiling for this recipe, as boiling an artichoke leaves quite a bit of water in the artichokes, which can make the stuffing wet.
2. Make Stuffing
- Melt butter and then saute shallots and garlic for about 3 minutes.
- Add lemon, wine, red pepper, and dry herbs and cook down for about 4-5 minutes.
- Add parsley, breadcrumbs, panko, and cheese.
- Stir to combine, and cook for another minute.
- Taste. Add salt and pepper if necessary (since salt in butter varies by brand, I recommend tasting once combined before adding).
3. Prepare Artichoke to Stuff
- Using a spoon, scoop out inner leaves.
- Then scoop out fuzz above the heart.
4. Stuff Artichoke and Bake/Broil
- Stuff the center of the artichoke first.
- Then, stuff each leaf with a spoonful of stuffing, starting on the outside leaves and working your way in. This will allow the artichoke to naturally open up as you work, making it easier to access the inner leaves.
- Drizzle olive oil over top evenly.
- Bake at 375 for 15 minutes.
- Optional for a more golden stuffing: After baking for 13 minutes, turn broiler on. Watch carefully and allow to broil for about 1-2 minutes. It’s okay if the tips of the leaves get a little brown too. Be sure to take out before burning.
Make Ahead & Storage
Stuffed artichokes can be made ahead and stored in fridge or freezer. For best results, wait to bake the artichoke until ready to eat.
Store leftovers in refrigerator for up to 1 week in air tight container.
If freezing, it is best to freeze stuffed artichokes before baking. I recommend wrapping in reusable wrap, plastic wrap, or foil to maintain shape and then placing in air tight container or else another layer of wrap.
Serving Suggestions
This vegan stuffed artichoke makes a wonderful appetizer as it is the perfect dish to share, albeit a bit messy. Simply plate stuffed artichoke in a wide bowl or plate, with another adjacent bowl to discard the remaining leaves.
Stuffed artichokes also make an impressive side dish. Either pass the artichoke around and let guests take a few stuffed leaves, or else use a sharp knife to cut the artichoke into quarters.
FAQs
Yes you can freeze artichokes. First steam the artichokes, and then cover in air tight container or wrapper. For stuffed artichokes, steam and stuff, and then freeze before baking.
In general, it is best to steam artichokes first before cooking them using another method. For example, stuffed artichokes should be steamed, then stuffed, then baked. Grilled artichokes should be steamed, then grilled.
Simply pull the artichoke leaf as you would a steamed artichoke. The stuffing should pull off with the leaf. Then pull both the stuffing and artichoke with your teeth and enjoy the combination.
It is best to steam or boil an artichoke before baking. Steaming is better than boiling for this stuffed artichoke recipe, as boiling an artichoke leaves quite a bit of water in the artichokes, which can make the stuffing wet.
Stuffed artichokes make a wonderful appetizer in an Italian feast, as they are filling and decadent. Or stuffed artichokes can serve as a hearty side dish to pasta or a protein of choice. Finally, stuffed artichokes can be a main course, served with a green salad on the side.
Yes. Simply steam first, then stuff, then freeze. Before enjoying, defrost artichoke and bake.
For more ah-mazing vegetable recipes, check out:
- Roasted Cauliflower with Panko, Garlic, and Capers
- Crispy Roasted Beets
- Perfect Air Fryer Sunchokes
- Air Fryer Parsnip Crisps
- Simple Air Fryer Tofu
Tried this recipe for vegan stuffed artichokes? I would love to know what you thought! Please rate and review below!
Cheers!
–Jenn
Ah-mazing Vegan Stuffed Artichokes
Equipment
- sharp knife
- spoon
- steamer
- rimmed baking dish
Ingredients
- 1 large artichoke or 2 small/medium
- 3 tablespoons lemon juice + 1/2 lemon for squeezing on leaves
- 1/2 cup vegan butter
- 1/2 cup shallots or sub onions
- 2 tablespoons fresh garlic, finely chopped can sub minced, granulated, or powder, see conversion chart above
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1/4 cup white wine
- 1/2 cup panko* *see note below
- 3/4 cup breadcrumbs*
- 1/2 cup fresh parsley, finely chopped flat or curly, or sub 1/4 cup dried
- 1/4 cup vegan parmesan** optional, finely chopped, see note below
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt optional, since salt in butter varies by brand, I recommend tasting once combined before adding salt
- black pepper to taste
- 2-3 dashes red pepper flakes optional
Instructions
Prepare Artichokes for Steaming
- First trim the stem off the bottom so that the artichoke will sit up on its own.
- Trim the top of the artichoke with a sharp knife. I find a serrated knife works best for this. See step by step instructions with photos above recipe card.
- Trim the leaves. Not only does this help with prickly edges, it also helps the leaves not to burn when baking.
- Squeeze lemon on the outer leaves. This will help the artichoke maintain its color.
- Steam for 40-45 minutes until leaves pull out easily and the artichoke "meat" on the leaf is soft and ready to eat. Allow artichokes to cool for at least 10 minutes. (Steaming is better than boiling for this recipe, as boiling will leave quite a bit of water in the artichoke, which can make the stuffing soggy.)
Meanwhile, Make Stuffing
- Melt butter in large pan over medium heat.
- Add shallots and garlic, and cook for 3 minutes.
- Add lemon, wine, red pepper, and dry herbs and cook down for 4-5 minutes.
- Add parsley, breadcrumbs, panko, and cheese. Stir to combine, and cook for another minute.
- Taste. Add salt and pepper if necessary (since salt in butter varies by brand, I recommend tasting once combined before adding).
- Turn on oven to 375℉ to prepare to bake.
Prepare Artichoke for Stuffing
- Scoop out inner leaves.
- Then scoop out fuzz above the heart. See step by step photos above recipe card.
Stuff Artichoke and then Bake/Broil
- Stuff the center of the artichoke first.
- Then, stuff each leaf with a spoonful of stuffing, starting on the outside leaves and working your way in. This will allow the artichoke to naturally open up as you work, making it easier to access the inner leaves.
- Drizzle olive oil over top evenly.
- Bake at 375 for 15 minutes.
- Optional for a more golden stuffing: After baking for 13 minutes, turn broiler on. Watch carefully as you broil artichoke for 1-2 minutes. It's okay if the tips of the leaves get a little brown too. Be sure to take out before burning.
I’ve always been intimidated by artichokes, but this was simple and delicious!
Thanks Cindy! I am happy to hear you found it simple, despite a few steps:)
Great Recipe!