I love steamed artichokes with vinaigrette or with lemon and melted Earth Balance so much that I never in my life deviated from eating them this way until a few nights ago. I had always vaguely thought they would be super messy, and that all the stuffing would fall out when I pulled the leaves off. For some reason, I decided to try them anyway, and I'm glad I did.
Stuffed Artichokes
2 large globe artichokes, trimmed
¼ c walnut pieces
2 cloves garlic
1 c sourdough bread crumbs
¼ c nicoise olives
2 T nutritional yeast
¼ c grape tomatoes
Zest of one lemon
½ t salt
Olive oil
Steam artichokes until tender, about 40 minutes. Cool, pull out central leaves and scrape out choke. Set aside.
Preheat oven to 400 degrees F. Place walnuts and garlic in bowl of food processor. Pulse till finely minced. Add crumbs, olives, nooch, tomatoes, zest, and salt. Pulse to mix. Using a spoon, fill center of artichokes lightly . Stuff remaining filling between leaves--and a little goes a long way.Try to get a little stuffing by the base of each leaf. Drizzle liberally with olive oil. Bake till browned, about 25 minutes.
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