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Laura Theodore's Cashew Stuffed Artichokes

Laura Theodore’s Cashew Stuffed Artichokes

May 20, 2019 By Laura Theodore

I adore artichokes. I have loved ‘em since I was a little girl, and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve these Cashew Stuffed Artichokes as a first course, or they do double duty as a luncheon entrée.

artichoke on plate

stuffed artichoke on plate with tomato
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Cashew Stuffed Artichokes

I adore artichokes. I have loved ‘em since I was a little girl and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course, or they do double duty as a luncheon entrée.
Course Appetizer
Cuisine American
Keyword stuffed artichokes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 8 servings
Author Laura Theodore

Ingredients

  • 1 can (26 to 28) ounces diced tomatoes with juice
  • 2 large cloves garlic minced
  • 2 slices whole-grain bread torn into chunks
  • 1/3 cup chopped raw or roasted cashews
  • 1/4 cup roasted salted sunflower seeds
  • 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
  • 1/4 teaspoon Italian seasoning blend
  • 1/4 teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup diced fresh tomatoes
  • 4 medium trimmed and cooked artichokes (see trimming and cooking instructions in Chef’s Notes)

Instructions

  1. Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
  2. Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.

  3. Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
  4. To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.

Recipe Notes

CHEF’S NOTES:

  • To trim and clean the artichokes, start by cutting off the top 1/2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Rinse each artichoke under cold running water, spreading the leaves to rinse out any residual dirt or sand.
  • To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil. Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool.
  • Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe.
  • If you are serving this as a luncheon entrée, serve 2 artichoke halves per person. 

 

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

 

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

 

stuffed artichoke on plate with tomato This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. Serve these vegan Cashew Stuffed Artichokes as a first course, or they do double duty as a luncheon entrée.

Related

Filed Under: Food, Recipe Tagged With: artichokes, Jazzy Vegetarian, Laura Theodore, plant-based, recipe, vegan, vegetarian

About Laura Theodore

Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, award-winning cookbook author and recording artist. She is co-creator and hot of the highly successful Jazzy Vegetarian cooking series on national public television. The series is recipient of the Taste Award for Best Health and Fitness Television Program (Food and Diet) and was inducted into the Taste Hall of Fame. Laura is author of five cookbooks including her highly anticipated, March 2020 release; Vegan for Everyone: 160 Family Friendly Recipes with a Delicious Modern Twist and her 2018 book, Jazzy Vegetarian’s Deliciously Vegan, won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. in addition, Laura is host of the weekly Jazzy Vegetarian Podcast on Unity Radio.

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