Although it seems like there are almost too many national “holidays”, National Artichoke Day this one we can get behind. Artichokes are full vitamins and nutrients. Even ancient Greeks and Romans used them for medicinal purposes.
When you hear artichoke, most people think of the dip which is made using the center “heart” of the artichoke. However, the most nutrient rich part are the leaves.
If you would like a basic intro on how to cook an artichoke from scratch, Simply Recipes has a great play-by-play with pictures.
Our team developed our very own low-carb version of stuffed artichokes. Enjoy!
4 medium to large artichokes
2.5 cups of cooked Quinoa (rather than breadcrumbs)
1 cup of sun-dried tomatoes, chopped
1/2 cup of fresh basil, chopped
1 cup of feta cheese, crumbled (might also want to try mozzarella)
2 cloves of garlic (more if it is cold/flu season)
1 cup of white wine
Salt and pepper
Preheat oven to 375
Cut off the top inch of the artichoke and scoop outsides as pictured below courtesy of Macheesmo. Get your fingers in the middle to loosen up and spread apart the leaves (don’t be shy).
Next, finely chop the sun-dried tomatoes, cheese, and basil. Mix this together in a bowl with the quinoa.
Stuff the prepared artichokes with the mixture and sprinkle with olive oil. Be generous and stuff some of the mix between the outer leaves as well.
Sautee the garlic clove with about a tablespoon of olive oil over medium heat for about three minutes. Next add the water, wine, juice of a lemon & a pinch of salt and pepper. Bring the pan to a boil and then pour the contents into a baking dish. Set the stuffed artichokes in the liquid filled dish upright and cover with foil. Cook in an oven with foil for 50 minutes and then remove the foil and cook for an additional 10 minutes then remove the dish from the oven.
This dish is great as an appetizer because the leaves can be used as a spoon for the filling. You can scrape the leaves with your teeth to get the “meat” of the leaves which is the most nutritious part of the plant.