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!
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