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.
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.