Early springtime is artichoke season and that means we’re celebrating! My Baked Stuffed Artichokes recipe adds quinoa for an extra boost of spring flavor.
Artichokes have a reputation as an exotic vegetable to cook and eat. But don’t worry, because with a few simple instructions you can master cleaning, baking, and eating these wonderful gems. My favorite preparation of artichokes is to stuff and bake them. I also enjoy experimenting with different stuffing mixtures to change the flavor and presentation of my artichokes.
Combining different grains into our stuffing is especially fun. I love to use quinoa, which contributes a nutty flavor to this versatile vegetable. Artichokes are like a blank canvas, just waiting for you to add your own ingredients. You can easily create a memorable vegetable dish for your family and guests to enjoy. Baked Stuffed Artichokes!
I’ve included links to my favorite ingredients when possible, but feel free to use any brand you love. I also recommend this KitchenAid Professional Stand Mixer for a great cooking experience.
Baked Stuffed Artichokes
- 4 large artichokes
- 2 quarts of water
- 1 lemon, halved
- 2 bay leaves
- 2 cloves garlic, unpeeled
- 1/8 cup salt
- 1/2 cup quinoa, cooked via package instructions (Earthly Choice Organic Quinoa)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons assorted fresh chopped herbs (like parsley, basil, oregano)
- 2 tablespoons toasted pine nuts
- 2 tablespoons olive oil
- Salt and black pepper
1. Cut off the stem of your artichokes and trim the tips from the leaves. Then cut off the top quarter of each artichoke.
2. In a large pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves, garlic cloves, and salt. Cover and reduce heat to a simmer, cooking until artichokes are tender and the base can be pierced with a knife, about 25 minutes.
3. Drain artichokes. Then place the artichokes on their base and spread apart the outer leaves. Carefully remove and discard the center section and fuzzy choke, leaving outer leaves intact.
4. Preheat oven to 375 degrees F. Combine cooked quinoa, cheese, herbs, and oil in a bowl. Season the mixture to taste with salt and pepper.
5. Carefully spread apart the leaves of each artichoke, leaving them attached. Pack quinoa mixture into all available spaces. Place stuffed artichokes on a baking dish and bake 25 minutes, or until golden.
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