4 large artichokes
3 tablespoons (45 ml) oil, divided
1 yellow onion, chopped
4 cloves garlic, minced
1 cup (50 g) bread crumbs
½ cup (50 g) walnuts, toasted and finely chopped
4 medium tomatoes, seeded and diced
1 teaspoon salt Freshly ground pepper, to taste
3 tablespoons (9 g) fresh herbs (parsley, basil, oregano, thyme), minced
1 teaspoon lemon juice
Melted nondairy butter (such as Earth Balance) or eggless aioli, for serving
With a sharp knife, cut the stems off the artichokes so they sit flush. With scissors, cut the pointy tips off the outer artichoke leaves. In a large pot with a steamer basket, steam the whole artichokes for 25 to 45 minutes or until the leaves pull easily away and are tender at the base. The cooking time varies according to the size of your artichokes, type of steamer you use, amount of water, etc.
Meanwhile, in a large sauté pan, heat 1 tablespoon (15 ml) of the oil and sauté the onion and garlic over medium heat for about 5 minutes until the onion is soft and translucent.
Add more oil as necessary along with the bread crumbs and walnuts. Combine thoroughly with the onion and garlic mixture.
Add the tomatoes and salt, stirring them into the mixture, and season with pepper to taste. Stir in the fresh herbs and the lemon juice, adjust the seasonings, and remove from the heat. When the artichokes are done and cool enough to handle, pry open the tops with your fingers and expose the cavity into which you will spoon the mixture.
How to eat an artichoke: Pull off the outer petals and dip the bottom of each leaf—the white fleshy end—into melted nondairy butter or eggless aioli (try Wildwood’s Garlic Aioli). Tightly grip the top end of the petal. Place the dipped end in your mouth, bite down, and pull the leaf through your teeth to remove the soft portion of the petal. Discard the remaining part of the petal. Continue until all the leaves are removed and the heart and choke are revealed.
How to remove the choke and eat the heart: Once you’ve eaten all the leaves, devoured the stuffing, and reached the choke, use a spoon to scrape the top of the heart to remove all the white feathery part (the choke). What you have left is the heart of the artichoke. Cut it into bite-size pieces and enjoy!
Yield: 4 servings SERVING
SUGGESTIONS AND VARIATIONS - The stuffing can be made 3 days ahead, refrigerated, chilled, and covered.
Per Serving: 319 Calories; 19g Fat (49.1% calories from fat); 10g Protein; 33g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 775mg Sodium