Vegan Stuffed Artichokes with a Savory Mushroom Filling
Tired of the same old appetizers? Get ready to impress with this show-stopping recipe for Carciofi Farciti! These Italian stuffed artichokes are filled to the brim with a savory mixture of couscous, mushrooms, and sun-dried tomatoes. It's a deliciously unique dish that looks incredibly fancy but is surprisingly simple to make. Get ready to have your guests ask for the recipe before they've even finished their first bite.
Equipment
- Skillet or frying pan
- Small baking dish
- Kitchen shears
- knife
- Cutting board
Ingrediënten
- 2 large-size artichokes
- 1 cup 235 ml vegetable broth
For the filling:
- 3 tbsp. 45 ml extra-virgin olive oil, divided
- 160 g diced red onion
- 227 g baby bella or button mushrooms chopped
- 1 tbsp. 15 g minced garlic
- 165 ml water
- 86 g dry couscous
- 6 sun-dried tomatoes packed in oil chopped
- 6 g finely chopped fresh basil or 2 teaspoons dried
- 30 ml balsamic vinegar
- 30 g pine nuts
- Salt and freshly cracked pepper to taste
Instructies
- Prepare the artichokes by removing the top one-third of the leaves and the stem.
- Use kitchen shears to cut off the pointy tips of the remaining leaves.
- Open the artichoke and remove the inner purple flowers, scraping out the “hairy” parts.
- Bring a large pot of water to a boil.
- Place the prepared artichokes in the boiling water, cover, and cook for 10 minutes.
- Drain.
- Preheat the oven to 230°C (450°F).
- Pour the broth into a small baking dish.
- To make the filling: In a skillet, heat 2 tablespoons (30 ml) of the oil over medium-high heat.
- Sauté the onion, mushrooms, and garlic for 5 to 7 minutes, until fragrant and translucent.
- Remove from heat.
- Bring the water to a boil, add the couscous, cover, and let it stand for 5 minutes.
- Add the couscous, sun-dried tomatoes, basil, and balsamic vinegar to the sautéed mixture.
- Stir to combine.
- Stuff the mixture into the center and between the leaves of the artichokes.
- Top with pine nuts, salt, and pepper.
- Place the artichokes in the baking dish and bake for 15 to 20 minutes, until the pine nuts are golden brown.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra touch of deliciousness, serve these stuffed artichokes with a side of warm marinara sauce or a simple vegan mayonnaise for dipping. A squeeze of fresh lemon juice over the top adds a bright, zesty finish that will make the flavors pop.
Wine Advice:
With a dish this elegant, you need a wine that's equally sophisticated. A light, dry white wine like a crisp Pinot Grigio or a zesty Sauvignon Blanc is the perfect partner. Their bright acidity and subtle citrus notes will beautifully complement the savory filling and the earthy artichoke. It's a pairing that’s so good, you might forget all about the main course!
Nutritional Information
Calories: 360 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 18 g | Fiber: 12 g | Sugar: 8 g | Salt: 1.2 g
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