Dairy-Free Stuffed Artichokes
Elevate your appetizer game with these Dairy-Free Stuffed Artichokes, a savory twist on a classic dish that's perfect for a crowd-pleasing starter or a wholesome side. Featuring tender whole artichokes packed with a flavorful breadcrumb mixture infused with fresh parsley, basil, and garlic, this recipe delivers bold flavors without any dairy. Simmered gently in aromatic vegetable broth and olive oil, these artichokes are beautifully tender with a crispy, golden filling nestled between every leaf. Ready in just over an hour, this dairy-free delight is perfect for vegans, those with dietary restrictions, or anyone searching for a lighter spin on stuffed vegetables. Serve warm, and garnish with a drizzle of olive oil or fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 4 whole Fresh artichokes
- 1 whole Lemon
- 5 tablespoons Olive oil
- 3 cloves Garlic
- 1 cup Dairy-free breadcrumbs
- 0.25 cup Fresh parsley
- 0.25 cup Fresh basil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Vegetable broth
Instructions
Prepare the artichokes: Cut off the stems so the artichokes can sit flat. Trim the tips of the leaves using kitchen scissors. Slice off the top 1–2 inches of the artichoke to remove the spiky parts. Rinse thoroughly and squeeze lemon juice over them to prevent browning.
Prepare the filling: Mince the garlic, parsley, and basil. In a bowl, combine the dairy-free breadcrumbs, minced garlic, parsley, basil, 3 tablespoons of olive oil, salt, and black pepper. Mix until evenly combined.
Gently separate the artichoke leaves to make room for the filling. Stuff the breadcrumb mixture into the spaces between the leaves, pressing gently to secure the filling.
In a large pot or deep sauté pan, add the vegetable broth and remaining 2 tablespoons of olive oil. Place the stuffed artichokes in the pot, making sure they are sitting upright. Cover and bring to a simmer over medium heat.
Reduce the heat to low and cook the artichokes for 40–45 minutes, or until the leaves are tender and can be easily pulled off. Check occasionally to ensure there is enough liquid in the pot; add more vegetable broth if needed.
Once cooked, remove the artichokes from the pot and serve warm. Optionally, drizzle with additional olive oil and garnish with a sprinkle of fresh parsley.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 22.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3317 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
