Food.Is.Beautiful. I saw these gorgeous gems at my local grocery store the other day and I simply couldn’t leave without them. I happen to love artichokes (not only for their natural beauty) but because I’ve been eating them since I was a little girl, and they are simply delicious! I’ve taken the gluten and dairy out of this breaded + cheesy side and recreated it with gluten free breadcrumbs and fauxmesan cheese (term stolen from my friend Emily… why didn’t I think of that?! Genius.) With only 3 simply ingredients, this makes a perfect side with any soup, as seen in my CREAMY PUMPKIN SOUP WITH CRISPY CHICKPEAS + POMEGRANATE SEEDS + PUMPKIN CASHEW CREAM recipe, or can be eaten on their own… because I guarantee you won’t eat just one.
They do require a bit longer to bake, about 60-80 minutes, so make sure you plan for that. And since they are so simple to make, I figured you wouldn’t mind me adding these on my blog for you to enjoy.
- 4 artichokes
- 7 oz gluten free breadcrumbs (~1 1/2 cups) ((I used Ian's brand))
- 1/2 cup vegan parmesan cheese ((see below))
- 1/4 cup olive oil + more for drizzling
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
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Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing
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Trim off stems so artichokes sit on a flat surface
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Trim off the pointed tips of each leaf, then set aside
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In a medium bowl combine bread crumbs, vegan parmesan cheese, olive oil and mix well until the crumb mixture is moistened enough to stick together
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Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Continue this step with remaining artichokes
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Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water
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Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil
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Cook for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily
** Vegan Parmesan Cheese is from Minimalist Baker
