Quinoa and Feta Stuffed Artichokes
- Ready Time: 1 hr 25 mins
- Prep Time: 35 min
- Cook Time: 50 min
- 1 cup of quinoa
- 3 3/4 cups of veggie stock
- 4 large globe artichokes
- 1/2 cup of whole wheat bread crumbs
- 1/4 cup of chopped dill
- 1/3 cup of feta cheese
- 1/4 cup of pine nuts
- 1/4 cup of scallions, thinly sliced
- 1/2 teaspoon of ground black pepper
- 1/4 cup of extra virgin olive oil plus 2 tsp additional for drizzle on top
- 8 garlic cloves, smashed
- 2 tablespoons of lemon juice
Using a fine mesh sieve, rinse quinoa thoroughly until water runs clear. In a medium saucepan over medium high heat add quinoa and 1 3/4 cup chicken stock. Bring to a boil, reduce heat to a low simmer. Cover and cook for 15 minutes. Turn off heat and allow to sit for 5 more minutes. Fluff with fork
2. Prepare Artichokes:
*Cut off the top 1 inch of leaves from artichoke
*Snip all remaining spiky tips from the outer leaves
*Cut off the stem to make a flat bottom.
*Starting at the outer layers and moving inward, pull the leaves apart to loosen. Remove inner soft leaves to gain access to the choke.
*Using a melon baller or grapefruit spoon, scoop out choke. Squeeze lemon juice into the heart (to prevent browning)
*Add lemon halves to bowl of ice water and submerge artichoke while you prepare the others.
*Keep all artichokes submerged in lemon water until you are ready to stuff.
*Remove artichokes from lemon water and drain upside down on a paper towel, gently open leaves.
3. Prepare Stuffing
Combine cooked quinoa, breadcrumbs, dill, feta cheese, pine, nut scallions, black pepper and 1/4 cup olive oil in a medium bowl. Using a fork stir well to combine.
4. Stuff Artichokes
Stuff the center of each artichoke with filling and places small amounts in crevices of leaves
5. Cook Stuffed Artichokes
*Heat oven to 375
*In a large dutch oven combine 2 cups chicken stock, 8 smashed cloves of garlic, and 2 tbsp lemon juice.
*Place artichokes in liquid standing straight up.
*Drizzle a bit of olive oil on top of each artichoke.
*Cover and bake for 40 minutes. Uncover, bake for an additional 10 minutes until hearts are tender when pierced.