Baked Artichokes With Savory Walnut Stuffing

artichokes with walnut stuffing photo

Stuffing isn’t just reserved for Thanksgiving anymore. I was recently sent a copy of Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious by Laura Theodore. You may have heard of her because she has a cooking show on Public Television. Her new cookbook is filled with thoughtful recipes that show the blossoming vegan how to feed a crowd.

The recipes are divided into different meal plan ideas so you can learn to pair dishes as well. Since I’m a huge fan of artichokes and their high antioxidant value, I decided to make the Baked Artichokes with Walnut Stuffing.

A study done by the USDA found that artichokes rank among the highest in antioxidant value of 1,000 different foods. Some of the powerful antioxidants in artichokes are quercertin, rutin, anthocyanins, cynarin, luteolin, and silymarin.

Baked Artichokes With Savory Walnut Stuffing

artichokes stuffed local organic photo

Artichokes

1/2 onion, chopped
1 tbsp balsamic vinegar
4 artichokes

Stuffing

4 slices sprouted whole grain bread, torn into small pieces
1 cup chopped walnuts
8 large mushrooms, washed and diced
1 sweet onion, diced
3 tbsp organic extra-virgin olive oil
2 cloves garlic
1 tsp Italian seasoning
1/2 tsp garlic powder
Sea salt and pepper to taste
More olive oil for drizzling

Method

1. Trim artichokes by cutting the tops off (about half way down) and then using kitchen shears to trim any remaining sharp points on the artichokes. Trim any deadness off the stem.

2. Fill a pot snug enough to hold the artichokes upright while cooking, with 4 inches of water. Add in onion, vinegar, and artichokes. Turn on medium high and then once boiling, turn down to medium. Cook for 20 minutes. Let cool.

3. Preheat oven to 350 degrees. Prepare stuffing while artichokes are cooling down. Add all the stuffing ingredients to a large bowl and combine well.

4. Once artichokes have cooled down, begin to open up the artichokes, gently pulling the outer leaves open. Pull out the spiky leaves in the center. Fill the artichoke with as much stuffing as possible.

5. Bake for 50 to 55 minutes, partially covering with foil.

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Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.