Vegan Italian Stuffed Artichokes
Facebook0Twitter0Linkedin0Email1X Yummly0 print Medium | Servings: 4 | Ready In: 75 minutes | Yield: 4 artichokes Stuffed artichokes are a traditional Italian family food, and this version is a vegan twist on a classic Chef Lidia Bastianich recipe. A simple dairy-free, oil-free mixture of whole wheat bread crumbs, lemon, and pine nuts highlights the subtle sweetness of this beautiful Spring vegetable. Serve with Roasted Bell Peppers Salad, Mushroom Pea Farrotto, and French Tarragon Potato Stew Ingredients 4 large artichokes 2 lemons 1/2 cup pine nuts 1/2 cup pitted green olives 1 bunch fresh parsley, chopped 3/4 cup whole wheat bread crumbs 1/4 cup nutritional yeast 1/2 teaspoon salt 1/2 cup white wine 1/8 teaspoon red chile flake How it’s Done: Preheat your oven to 350F To prepare an acidulated “bath”: Zest the lemons. Reserve the lemon zest for the filling. In a large bowl, combine the juice of both lemons with about 8 cups cold water. This is your acidulated bath for your artichokes. To prepare your artichokes: Work with one artichoke at a time. Cut off the woody end. Use a sharp paring knife (or bird’s beak knife) to peel the stem. Peel off any tough outer leaves. Cut off the bottom stem of the artichoke, to create a flat surface. Save the stem — it’s delicious! Use a serrated knife to cut off the top 1/3 of the artichoke. Use your fingers to spread the leaves open and reveal the inner pink thistle. Use a spoon (serrated, if