Quinoa-Stuffed Artichokes

Steamed artichokes filled with a flavorful quinoa stuffing

Artichokes are one of my favorite vegetables but I don't make them all that often because they take some time and effort to clean and prep. They've been selling them all over our farmers' market the past few weeks (a sure sign that spring is here), so I came up with this recipe for quinoa-stuffed artichokes. It's basically a marriage between a steamed artichoke and a quinoa cake. Each artichoke is steamed, cleaned, and then stuffed with a filling made from cooked quinoa, breadcrumbs, parmesan, and the chopped stems of the artichokes. The stems are really as tender and delicious as the artichoke hearts and often to go to waste because people don't know how good they are. I was lucky enough to find artichokes with very long stems for this recipe, but if your artichokes have short stems then you can cook another artichoke and chop up the heart to use in the stuffing instead. This dish makes a beautiful appetizer or side dish or a light vegetarian entree.

Note: This recipe definitely takes some time to put together. I highly recommend steaming the artichokes and cooking the quinoa in advance so that the final dish can be assembled quickly for a weeknight meal. It's a great way to use up leftover quinoa, too.


More Artichoke Recipes:
- Raw Artichoke & Mixed Greens Salad
- Crispy Roasted Baby Artichokes
- Warm Spinach Artichoke Dip


Quinoa-Stuffed Artichokes:

• Cut the stems and 2" of the top off 3 large artichokes, pull off any tough or bruised outer leaves, and use a pair of kitchen scissors to trim the sharp pointed edges off any remaining leaves.
• Place the artichokes, stem-side down, and the severed stems in a large pot and fill with 1/2" of water.
• Cover the pot with a lid and cook for 25-35 minutes, or until a sharp knife easily slides into the stem-side of the artichokes.
• Let the artichokes cool, then cut them in half lengthwise and scoop out the hairy choke and most of the center leaves. Cut off the tough outer layer of the stems and dice the tender inner stems.*
• Meanwhile, cook 1/2 c. quinoa according to package directions and let cool.**
• In another pot, add 1 tbsp. olive oil and 1/2 diced onion and sauté until softened, about 4-5 minutes. In the last minute, add in 2 cloves of minced garlic.
• Mix the onion and garlic in with the quinoa, along with the diced artichoke stems, 1/3 c. panko breadcrumbs, 1/4 c. grated parmesan cheese, 1 lightly beaten egg, the zest of 1 lemon, a large pinch of salt, and a pinch of red chile flakes.
• Place the artichokes, halved side up, into a baking dish, then spoon the quinoa mixture into the hollowed cavity. Top with a little more breadcrumbs, cheese, and a drizzle of olive oil.
• Add a 1/4" of water, stock, or white wine to the bottom of the baking dish and place in a 375F oven.
• Cook for 25-30 minutes, or until the tops are golden.
• Let cool slightly before serving.

Serves six (appetizer)

Serves two (main course)

*Can be cooked, cleaned, cooled, and stored in an airtight container in the fridge a day or two in advance.

**Can be cooked, cooled, and stored in an airtight container in the fridge several days in advance.