Vegan Stuffed Artichokes

Instructions

1. Rinse and strain quinoa
2. Add vegetable stock (or water) to a sauce pan and bring to a simmer
3. Stir in quinoa and simmer covered for 15 minutes
4. Fluff with a fork and pour into a bowl so it doesn’t overcook. Set aside
5. Heat a skillet on medium heat and add olive oil
6. Sauté onion on medium-low until soft and translucent
7. Add garlic and ginger to pan and sauté for 1 minute
8. Add parsley, mint, salt and pepper and mix well for about 1 minute
9. Take off heat and stir in pine nuts, nutritional yeast & apple cider vinegar
10. Add all ingredients to the bowl of cooked quinoa and toss
11. Set aside

1. Fill a large bowl with water and squeeze the juice of the lemon slices into the bowl. Add the slices to the bowl
2. Cut off pointy tops of outer leaves of the artichokes with scissors (they are sharp and might give you splinters)
3. Peel off tough outer leaves - usually 2-3 layers. Use gloves if you want to protect your hands
4. Spread out the leaves of the artichoke with your hands and make an opening in the middle with your thumbs
5. Remove fuzzy choke in the middle with a spoon (dig deep - this takes some muscle)
6. Trim bottom of artichoke and make sure it has a flat surface so it will sit up straight in the pan
7. Submerge artichokes in the lemon water until ready to fill

1. Fill middle of artichokes and between leaves with quinoa filling
2. Drizzle a little olive oil on top of each
3. Place in a 4-quart pot with lemon slices and fill pot 1” with wine
4. Bring to a simmer, cover and braise for 40 minutes or until you can insert a knife easily into the base of the artichokes