Have you gotten any fresh artichokes in your CSA box or seen them in your local farmers market? Maybe you avoid them because you’re not sure just what to do with them. Laura Theodore, The Jazzy Vegetarian, has all the details you need in her spring vegan recipe for Vegan Stuffed Artichokes.
These artichokes are stuffed with Italian breadcrumbs studded with chopped cashews, sunflower seeds, fresh basil, and tomatoes. That makes them a beautiful addition to dinner on the deck.
Inside her new book, Deliciously Vegan, you’ll find plenty of recipes that are perfect for a dinner party. This is Laura’s fourth book and she’s on her sixth series of her popular TV show that you can even watch online!
On my list to try at my next gathering are Tofu Pecan and Carrot Croquettes, Lemon Sesame Broccoli, Red Potato and Cauliflower Mash, and maybe blueberry tea cakes for dessert.
Of course, one of my favorite chapters is sauces, dressings, and tasty toppings. There’s somethign so empowering about making your own staples.
Cashew Stuffed Artichokes from Jazzy Vegetarian's Deliciously Vegan
- 1 can 26 to 28 ounces diced tomatoes, with juice
- 2 large cloves garlic minced
- 2 slices whole-grain bread torn into chunks
- 1/3 cup chopped raw or roasted cashews
- 1/4 cup roasted salted sunflower seeds
- 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
- 1/4 teaspoon Italian seasoning blend
- 1/4 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 3/4 cup diced fresh tomatoes
- 4 medium trimmed and cooked artichokes see trimming and cooking instructions in Notes
- Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
- Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive
- oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
- Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
- To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover,
- refrigerate and serve cold.
to rinse out any residual dirt or sand. • To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil.
Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool. • Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe. • If you are serving this as a luncheon entrée, serve 2 artichoke halves per person.
If you are interested in learning more about artichokes and see some step by step photos check out Savory Tooth’s How to Cook and Artichoke article. Or you can check out this recipe that uses ready-to-cook canned artichoke hearts, Artichoke Muffuletta.