Description
When eating, take a spoon and scoop out the nettles, leaving the very bottom of the artichoke and the heart behind. This is, of course, the reward (and best part) after all that work of eating the leaves. I think you are absolutely going to love this gluten, soy and dairy free recipe for Panko Stuffed Artichokes with an easy Lemon Aioli.
Ingredients
- 4 whole Artichokes
- ⅓ cups Olive Oil, Or As Needed
- ¼ cups Earth Balance Buttery Spread, Or As Needed
- 3 cloves Garlic, Minced
- 1 cup Gluten Free Panko Bread Crumbs
- 1 pinch Salt And Pepper
- ½ cups Vegan Parmesan Cheese
- 1 Tablespoon Lemon Juice
- FOR THE LEMON AIOLI:
- ¼ cups Vegenaise Mayonnaise (gluten,soy And Dairy Free)
- 2 cloves Garlic, Minced
- 3 Tablespoons Lemon Juice
- 1 whole Scallion Diced
- ½ teaspoons Salt
- 1 pinch Pepper
Preparation
Preheat oven to 350ºF. Cut stems off of artichokes. Place upside down in a large pot and fill with water. Boil for 20 minutes. Artichokes should be submerged in water, so you may need to place a bowl or other object on top. Remove artichokes from pot. Let drain upside down for 10 minutes. Cut off the top 1/2-1 inch of artichoke. Trim remaining leaf tips if sharp.
In a small saucepan, heat 1 tablespoon of olive oil and 1/8 cup Earth Balance. Add minced garlic, panko bread crumbs, salt, pepper, and any other fresh herbs or seasoning you desire. Stir until mixture comes together. It will most likely be dry, so add the remaining oil and butter as needed.
Add in the Parmesan cheese and lemon juice, and stir until lightly golden brown. Pull apart artichoke leaves and spoon mixture evenly inside. Place artichokes in a baking dish and add 1 inch of water to the bottom. Bake for 15 minutes uncovered. Place foil over the artichokes and bake another 25 minutes. Serve with aioli.
To prepare the aioli, mix the ingredients together in a small bowl. Serve with the stuffed artichokes.
