Stuffed Artichokes

Artichokes are one of my favorite vegetables that I don’t eat every often. This time of year, the fresh artichokes are really delicious and wonderfully large, very stuffable. And the stuffing part isn’t set in stone – I usually use a chicken stew but I made one of my curried vegetable pies yesterday and thought, when I saw a beautiful big artichoke in the store this morning, that the leftovers would be great stuffing for that artichoke! So this one is vegan but any type of stew, preferably a creamed stew, will work as filling.

Serves 4. Prepare 2 large artichokes:

Using a vegetable peeler, shave the stem and cut off the very bottom, like cutting off the bottom of a carrot or onion. The stem of the artichoke is quite edible, tastes just like the heart. Then cut the stem off at the base of the artichoke so that it will sit flat in the pot. Some people cut off the top half of the artichoke but I don’t bother, a few spines on the ends don’t bother me but feel free. Place the artichokes and stems in a steamer over water and cook until the leave are falling away from the center. Remove from the steamer and let cool (trust me you don’t want to do the next step when the artichokes are boiling hot!).

Preheat oven to 400 degrees. When the artichokes are cooled, fold back the leaves and remove the tiny center leaves to reveal the choke. Using a spoon, remove the choke trying not to break the outer leaves from the middle (but it’s okay if this happens, just lean the sections of the artichoke on the outside of the baking dish or against each other). It’s best to use a greased baking dish that is about the size of the artichoke, so for the 2 artichokes, 2 dishes are needed.

Dice the tender parts of the stems and add to the filling. For 2 jumbo artichokes, use about 4 cups of stew. SEE: Creamy Chicken Stew with Asparagus (leaving out the asparagus of course), Curried Vegetable Pie, Chicken or Turkey Pot Pie, etc. Top with seasoned bread crumbs – 1/4 cup gluten-free bread crumbs tossed with olive oil (or melted vegan butter or avocado oil) and herbs. Or if like me you have leftover curried vegetable pie, use the remaining crust as the topping (or cut out rounds of pie crust).

Bake in a 400 degree oven for about a half hour if the stew is cold, less if it’s already hot. And if topped with a raw pie crust, bake for about 40 minutes.

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