Quinoa and Feta Stuffed Artichokes

by Abra Pappa Add
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  • Ready Time: 1 hr 25 mins
  • Prep Time: 35 min
  • Cook Time: 50 min
Servings: 4
Level: Intermediate
Although stuffing artichokes can be a bit labor intensive the payoff is huge. Bonus, it takes just as long to eat this dish as it does to make it. Slow mindful eating. Win.


  • 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



1. Quinoa

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.

Abra Pappa
About Abra Pappa, Health and Wellness Expert

Abra is a wellness expert that has inspired thousands of people to reach their health and weight loss goals through whole, natural food and mindful lifestyle shifts. Her food philosophy is simple; keep it real, keep it simple, and it sure as heck better be delicious!