Vegan Stuffed Artichokes

Delight your taste buds with these flavorful Vegan Stuffed Artichokes, a plant-based twist on the classic Italian recipe that's as wholesome as it is elegant. Tender artichokes are lovingly prepared and packed with a savory breadcrumb stuffing infused with garlic, nutritional yeast, and fresh parsley, delivering a cheesy, umami-rich flavor without the dairy. Simmered to perfection in a fragrant bath of vegetable broth and lemon, these stuffed artichokes are soft, succulent, and bursting with Mediterranean-inspired goodness. Ideal as a show-stopping appetizer or a satisfying main course, this dish is topped with optional vegan parmesan for an extra layer of indulgence. Whether you're hosting a dinner party or looking for a comforting, yet sophisticated, vegan recipe, these Vegan Stuffed Artichokes are sure to impress.

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces Large artichokes
• 1 piece Lemon
• 4 tablespoons Olive oil
• 4 pieces Garlic cloves, minced
• 1 cup Plain breadcrumbs
• 3 tablespoons Nutritional yeast
• 3 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 3 cups Vegetable broth
• 0.25 cup Vegan parmesan (optional, for garnish)

Directions

Step 1

Prepare the artichokes by cutting off the top inch of the artichoke and trimming the stems so they can stand upright.

Step 2

Remove tough outer leaves at the base and snip the sharp tips of remaining leaves with kitchen scissors. Rinse thoroughly.

Step 3

Cut the lemon in half and rub the cut sides over the exposed parts of the artichoke to prevent browning. Save the lemon halves for later use.

Step 4

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Step 5

Add the plain breadcrumbs to the skillet and toast for 2-3 minutes, stirring frequently, until golden brown.

Step 6

Remove the skillet from heat and stir in the nutritional yeast, parsley, salt, and black pepper. Mix well.

Step 7

Gently separate the artichoke leaves and fill the spaces with the breadcrumb mixture. Press lightly to ensure the stuffing stays in place.

Step 8

In a large pot, place the stuffed artichokes upright and add the vegetable broth along with the squeezed lemon halves.

Step 9

Drizzle the remaining 2 tablespoons of olive oil over the artichokes and bring the pot to a simmer over medium heat.

Step 10

Cover the pot and cook for 40-45 minutes, or until the artichoke leaves pull away easily and the hearts are tender.

Step 11

Carefully remove the artichokes from the pot and place them on a serving plate. If desired, sprinkle with vegan parmesan for additional flavor.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(2001.1g)

Amount per serving	% Daily Value*
Calories	2064.7

Total Fat 88.2g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 6501.3mg	0%
Total Carbohydrate 262.5g	0%
Dietary Fiber 75.5g	0%
Total Sugars 28.5g
Protein 83.4g	0%

Vitamin D 0IU	0%
Calcium 944.6mg	0%
Iron 23.7mg	0%
Potassium 5902.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 15.3%

Carbs: 48.2%