Daily Vegan Lunch for 6 May, 2013: Vegan Stuffed Artichokes With Creamy Dill Sauce


vegan stuffed artichokes with dill sauce



1 artichoke
Water for boiling


1 cup onion, minced
1 clove garlic, minced
2 teaspoons olive oil
1 cup panko breadcrumbs
1/4 teaspoon sage
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 cup sundried tomatoes, undrained


1 container unflavored soy yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried dill
Salt to taste

Simmer artichoke in water on medium heat for 25 minutes. Drain and let cool. Trim off the sharp pointy edges of each artichoke leaf with a scissor. Open the artichoke’s middle and scoop out as much of the fuzzy choke as you can plus any inner leaves that are pointy.

Make the stuffing by frying onions in a pan on medium heat until translucent, add garlic and saute for 30 seconds more. Add sage, oregano, basil, and tomatoes and simmer 1 minute until herbs are fragrant. Add panko and stir well.

Stuff the artichoke by starting at the bottom leaves. Smoosh 1 small teaspoonful of stuffing between each leaf until you reach the top. If you have stuffing leftover at the end of the process, stuff the middle of the artichoke with it.

Place in a baking dish and bake at 375 for 25 minutes.

Mix dill dressing ingredients together in a small bowl. Eat artichoke by tearing off each stuffed leaf and dipping it in the sauce. The meat of an artichoke is at the bottom of the leaf which you scrape off with your teeth. Once all the leaves are eaten, you are left with the de-fuzzed choke and the stem which are both delicious.

One thought on “Daily Vegan Lunch for 6 May, 2013: Vegan Stuffed Artichokes With Creamy Dill Sauce

  1. […] artichokes like the one I used in my stuffed artichoke recipe are a different family of plants, Asteraceae, or thistle. Globe artichokes are native to the […]

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