Reader recipe: Fancy stuffed artichokes! »
Reader Jessi made up this recipe and says that she “had to share it right away! It’s so good, and so pretty, and super-easy to increase or decrease for more or less people.”
6 small artichokes
1 cup vegetable broth
1/2 cup cashews
2 medium jalapeños
2 yellow or orange bell peppers
1 large lemon
6 large broccoli florets
2 cloves garlic
3 pieces of bread, oven-dried and crumbled, or one cup of pre-packaged crumbs olive oil
Pre-boil the artichokes for 15 minutes to soften the leaves. While boiling artichokes, in a bowl mix bread crumbs, juice and some pulp of the lemon, vegetable broth (save a little for the food processor), one tsp. of celery seed, and onion powder to taste.
In food processor blend jalapeño, broccoli, carrots, bell pepper, garlic, cashews, some broth, some lemon juice, 2 cap fulls of olive oil. Fold this into the bread crumbs mixture.
Note: This mix is SO good we just decided to put some on some quinoa and eat it right away because we couldn’t wait. Luckily it made enough to have one serving each of that, and still have PLENTY to put on the artichokes. This is super delicious raw and chilled with quinoa, I am thinking it would be a GREAT refreshing cold meal on a 105-degree day! Don’t forget to eat the artichoke stems!
Oil a cookie sheet. Break off artichokes stems and place them, leaves up, onto cookie sheet. Spoon some of the mixture onto each leaf on each artichoke. Drizzle each with a bit more olive oil, and bake for around 30 minutes at 350 F. As you pull the leaves off it will have some baked delicious on each one; eat as you normally would an artichoke, sans nasty-ass mayonnaise!