If you're obsessed with stuffed artichokes, put your hands up. We feel you, and whenever we see them on a menu, it's a done deal, but the impressive appetizer is actually insanely easy to recreate yourself at home. So when you just don't feel like going out, or you want to save your bank account the inflated dinner check, this app is the super-easy addition to an impressive dinner. It looks intimidating, but trust yourself here.
I believe that everything is just better when it's stuffed with cheese and breadcrumbs, but my version has a healthy twist. I reduced the calories by using steamed quinoa and less cheese to create this amazing texture that is super simple but totally packed with flavor.
Now you might think things get complicated at this point, but all you're going to do is pack the filling into the artichoke leaves, place in a baking dish, sprinkle with a little more cheese (you know, just to be safe), and bake for 5 minutes. Literally, that's it — and look how beautiful!
4 large artichokes, trimmed 1 cup quinoa uncooked 1 c. freshly grated Parmesan 1/4 c. chopped fresh parsley 4 cloves garlic, minced kosher salt Freshly ground black pepper
Bring two cups of water to a boil. Add 1 cup quinoa and cover on low until seeds begin to open. About 15-20 minutes. Drain and set aside.
Meanwhile, prepare the stuffing: In a large bowl, mix together Parmesan, parsley, and garlic. Season with salt and pepper. Add the quinoa.
Prepare the artichokes for stuffing: Cut the bottom stem off and use kitchen shears to trim sharp edges of each artichoke leaf.
4. Using your fingers and a spoon, gently manipulate the leaves on the artichoke so you can fit the stuffing inside each leaf. I found that using a very little amount works best, as well as periodically skipping leaves as you will find that overstuffing them is not ideal.
5. Place artichokes in the pot and prepare for cooking. Sprinkle a bit more Parmesan on top for a nice finish.
Oven- Preheat broiler. In a large pot, add about 1/2 inch of water. Add artichokes, then bring to a simmer and steam until tender, about 25 minutes. Remove and let cool until able to handle.
Slow Cooker / Instant Pot- Add about 1 inch of water to the pot. Add artichokes and cover. Slow cook for 4 hours on high. Instant Pot cook for 15 minutes and slow-release the pressure.
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