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Keyword artichokes


  • 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


  1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing

  2. Trim off stems so artichokes sit on a flat surface

  3. Trim off the pointed tips of each leaf, then set aside

  4. 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

  5. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Continue this step with remaining artichokes

  6. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water

  7. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil

  8. Cook for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily

Recipe Notes

** Vegan Parmesan Cheese is from Minimalist Baker