Ah-mazing Vegan Stuffed Artichokes
Garlicky, lemony, cheesy, savory stuffing packed into an artichoke...what else could you want? First steamed, then stuffed and baked, these artichokes take a bit of time to prepare. But a perfect recipe for entertaining as they will surely impress your guests!
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.
Video
Notes
*I prefer to use both regular breadcrumbs and panko for optimal consistency: panko gives a crispier, lighter texture while breadcrumbs give it a denser, stuffing-like consistency. But you can also just use 1 1/4 cup of one type. See substitutions section above recipe card for more details.
**Vegan parmesan is optional in this recipe, but does add some cheesiness to the stuffing. If using store bought vegan cheese, I recommend chopping it finely to aid in melting.
MAKE AHEAD: Stuffed artichokes can be made ahead and stored in fridge or freezer. For best results, wait to bake the artichoke until ready to eat.
LEFTOVERS: Store leftovers in refrigerator for up to 1 week in air tight container.
FREEZING: 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.
Nutrition
Calories: 397kcalCarbohydrates: 35gProtein: 9gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 709mgPotassium: 490mgFiber: 6gSugar: 5gVitamin A: 1920IUVitamin C: 26mgCalcium: 187mgIron: 3mg
Tried this recipe?Let us know how it was!
