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Stuffed Artichokes

Stuffed Artichokes

Serves: 4

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 8 members

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These stuffed artichoke halves are flavorful and fun to eat. Savor the edible portion of each leaf as you anticipate getting to the tender, delicious artichoke heart!

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4 medium artichokes
1/4 cup fresh basil leaves
1 cup walnuts
1/2 cup unsweetened soy, hemp or almond milk
1 teaspoon dried oregano
1/2 teaspoon garlic powder


Preheat oven to 350 degrees F.

Trim the stems from the artichokes and remove the small leaves from the bottoms. Slice the artichoke up the middle through the stem and tip to expose the triangular choke. Using a sharp knife, cut out the small choke center along the fuzzy border and discard. Steam for about 15 minutes or until a leaf can be easily pulled off.

In a food processor, puree the basil, walnuts, non-dairy milk and oregano. Spoon the mixture into the center of each artichoke half. Sprinkle with garlic powder.

Bake for 15 minutes.

Note: To eat an artichoke, pull off the outer leaves one at a time. Tightly grip the outer end of the leaf, place the opposite end in your mouth and pull through your teeth to remove the soft, pulpy portion of each leaf. When all the leaves have been removed, cut the tender, flavorful heart into pieces and enjoy.

Calories 265; Protein 10 g; Carbohydrates 19 g; Total Fat 19.8 g; Saturated Fat 1.9 g; Cholesterol 0 mg; Sodium 133 mg; Fiber 9.3 g; Beta-Carotene 102 ug; Vitamin C 16 mg; Calcium 135 mg; Iron 2.9 mg; Folate 119 ug; Magnesium 131 mg; Zinc 1.7 mg; Selenium 1.8 ug

Comments (4):



05/28/2012 06:42 PM

Rated this recipe:

I had never prepared a raw artichoke before using this recipe from the 3 Steps to Incredible Health book. The only difference is to slice the artichokes up the middle through the stems to expose the triangular choke, cut the choke out (along the fuzz border) and discard, then put the stuffing into the center. After they are baked you take the outer leaves and dip them into the filling in the center...wonderful!


05/04/2013 11:23 PM

Rated this recipe:

These were wonderful. I used raw garlic in place of the dried in the pesto and added the juice of one lemon to give it some zing, but otherwise followed the recipe and got rave reviews. I think I will be using the pesto again on spaghetti squash maybe.


06/21/2013 01:30 AM

Rated this recipe:

This was fantastic! It went over well with all who ate it. The only problem was the color of the pesto... it was a bit-grayish. Also, there was not enough of it. My suggestions: 1) Definitely cut open the artichoke, scrape out the yucky purple stuff, and fill it with the pesto. Then, add the remainder to the top of the artichoke after you close it up again before baking. 2) Make a second batch of pesto. Leave it out for people to use for those few leaves that didn't get enough pesto the first time around. 3) Definitely add lemon juice (to the pesto) to taste. Overall, an excellent dish, though a bit time consuming.
This comment was last edited on 06/21/2013 01:31 AM


05/05/2019 08:10 PM

Rated this recipe:

I liked this combination.

Didn't have fresh basil so I used pesto. Tasted very good. Delicate flavor when eaten together.

I wanted to add a bit of salt so I will wait until my taste buds are a little further along the "no-salt" path before cooking this one again. Next time, I will add fresh lemon juice too.