Saturday, May 11, 2013
Vegan; 1 hour 30 minutes
Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary
1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.
2. In a medium bowl combine ingredients, mixing till well combined.
3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.