Heart-Healthy Stuffed Artichokes
Elevate your mealtime with these delicious and nutrient-packed Heart-Healthy Stuffed Artichokes, the perfect blend of wholesome ingredients and vibrant flavors. Featuring tender artichokes brimming with a savory quinoa stuffing infused with fresh parsley, basil, garlic, and zesty lemon, this recipe offers a guilt-free indulgence that supports cardiovascular health. Low in sodium and steamed to perfection in a vegetable broth, these artichokes are as gentle on your heart as they are on your taste buds. Ideal for a vegetarian entrée or a show-stopping side dish, this recipe combines elegant presentation with straightforward preparation, making it accessible for cooks of all skill levels. Serve warm and drizzle with olive oil for a Mediterranean-inspired touch that’s both healthy and satisfying.
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Recipe Information
Ingredients
- 4 large artichokes
- 1 cup quinoa
- 2 cups water
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 cup chopped fresh parsley
- 1 cup chopped fresh basil
- 1 teaspoon grated lemon zest
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 cups low-sodium vegetable broth
Instructions
Trim the artichokes by cutting off the top inch of the leaves and trimming the stem to create a flat base. Use scissors to trim the sharp tips from the outer leaves. Rinse well under cold water and rub the cut edges with lemon to prevent browning.
Prepare the quinoa stuffing by rinsing quinoa under cold water. In a small saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
In a large mixing bowl, combine the cooked quinoa, olive oil, minced garlic, parsley, basil, lemon zest, black pepper, and salt. Mix well to incorporate.
Gently pull apart the artichoke leaves to create space for the stuffing. Using a spoon, stuff the quinoa mixture evenly into the center and between the larger leaves of each artichoke.
Place the stuffed artichokes upright in a large pot or Dutch oven. Pour the vegetable broth into the pot, ensuring it covers about 1 inch at the bottom. Cover the pot with a lid.
Bring the broth to a boil over medium-high heat, then reduce to a simmer. Steam the artichokes for 40–45 minutes or until the leaves are tender and can be easily pulled off.
Carefully remove the artichokes from the pot using tongs and transfer them to a serving dish. Drizzle with additional olive oil and garnish with extra parsley if desired.
Serve warm and enjoy a heart-healthy meal packed with flavor and nutrients.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 9.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1189 mg | 91% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4405 mg | 94% | |
*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.
