Quinoa Tabbouleh Stuffed Artichokes

Nutrition per Serving Serving Size 1 artichoke with stuffing Yield Per Recipe 4 servings Calories 221 % Daily Value Total Fat 7g 11% Saturated Fat 1g 5% Trans Fat 0g Monounsaturated Fat 5g Polyunsaturated Fat 1g Cholesterol 0mg 0% Sodium 437mg 18% Total Carbohydrate 22g 7% Dietary Fiber 9g 37% Sugars 3g Protein 6g 11% Vitamin A 23%Vitamin C 51% Calcium 13%Iron 28% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. All values and percentages are approximate.

Photo by Judi B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENTS

  • Artichokes:

  • 4

    cups water

  • 1 1/2

    cups white wine

  • 1/3

    lemon

  • 2

    cloves garlic, peeled and smashed

  • 8 to 10

    sprigs thyme

  • 1

    teaspoon kosher salt

  • 4

    artichokes

  • Tabbouleh:

  • 1

    cup finely diced cucumber

  • 1/4

    cup finely diced red onion

  • 1/2

    cup finely diced fresh mint

  • 2

    tablespoons finely diced fresh Italian parsley

  • 1/2

    cup cooked quinoa (click here to find the kitchn’s recipe)

  • Lemon Vinaigrette:

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons extra-virgin olive oil

  • Pinch of kosher salt

  • Pinch of cumin

Directions

Combine the water, wine, lemon, garlic, thyme, and salt in a broad pan (see Kitchen Tip) set over medium-high heat and bring to a boil. Carefully place the artichokes into the pan, reduce the heat to a simmer, cover, and cook for about 45 minutes, until the leaves can be easily removed. Prepare the tabbouleh: Combine the cucumber, onion, mint, parsley, and quinoa together in a large bowl. Whisk the lemon juice, oil, salt, and cumin together in a small bowl and pour over the quinoa salad. Toss to completely coat. Let stand at room temperature for 30 minutes to let the flavors meld. When they are cool enough to handle, pull out the leaves in the center of each artichoke and discard. Spread out the baby leaves sitting on the choke, to form a bowl-like cavity. Using a spoon, scoop out the choke—the artichoke’s inedible fibrous, hairy center. (A grapefruit spoon works well.) Alternatively, the choke can remain in place for each diner to remove when he or she has eaten the leaves. Spoon the tabbouleh into the cavities, allowing it to spill down the sides of the artichokes. Serve chilled or at room temperature. KITCHEN TIPS The components of the recipe (artichokes, tabbouleh, dressing) can be made up to one day ahead and assembled just before serving. When cooking artichokes, use stainless steel or glass pans. Aluminum will make them turn black.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: