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Jazzy Vegetarian: Recipes

Artful Artichokes Show # 111

Caramelized Balsamic Artichokes

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Caramelized Balsamic Artichokes

MAKES 2 TO 4 SERVINGS

These sweet-and-tangy artichokes make a sensational first course when you’re having company over. The artichokes can be cooked up to a day in advance, allowing you to finish making the dish in a mere ten minutes.

ARTICHOKES

2 artichokes, trimmed (see below)

2 tablespoons extra-virgin olive oil, plus more as needed

2 teaspoons reduced-sodium tamari

1 tablespoon balsamic vinegar

BALSAMIC DIPPING SAUCE

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1⁄2 teaspoon brown sugar

1⁄2 teaspoon prepared mustard

1 clove garlic, minced

Sea salt

 Freshly ground pepper

To prepare the artichokes, put 2 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Put the artichokes in the pan and bring to a boil over medium-high heat. Decrease the heat to medium, cover, and cook for 25 to 30 minutes, until tender, rotating the artichokes halfway through the cooking time. They are done when an outer leaf peels off easily.

Drain and let cool slightly. Cut the artichokes in half vertically. Scoop out the fuzzy center choke with a teaspoon. Let cool for at least 1 hour, or wrap tightly in plastic wrap and refrigerate for up to 1 day.

About 10 minutes before serving, heat the oil in a large skillet over medium heat. Put the artichokes in the skillet cut- side down and drizzle the tamari over them. Cook until just starting to brown, 3 to 5 minutes. Turn and cook the other side until just starting to brown, 3 to 5 minutes. Add a bit of water to deglaze the pan. Turn the artichokes again so the cut side faces down. Add the vinegar and simmer until the liquid is reduced and the artichokes are glazed and browned, about 2 minutes. Turn again and cook the other side until browned, about 2 minutes, adding a bit of water or oil as needed to prevent sticking. Meanwhile, to prepare the dipping sauce, put the oil, vine- gar, brown sugar, mustard, and garlic in a small bowl and whisk to combine. Season with salt and pepper to taste.

Serve the artichokes warm, with the dipping sauce alongside in small bowls.

NOTE: To trim and clean artichokes, cut 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. Put the artichokes in a large bowl and cover with cold salted water. Soak for 2 to 3 minutes. Rinse each artichoke under cold water, spreading the leaves to rinse out any residual dirt or sand.

RECIPE: EPISODE #111

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

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Italian-Style Stuffed Artichokes

Italian-Style Stuffed Artichokes

MAKES 4 SERVINGS

Brimming with savory stuffing, these artichokes make a delectable first course or light entrée. Purchase large, firm artichokes for this dish so they’ll hold together while baking. Be sure to provide empty bowls at the table for discarding the inedible part of the artichoke leaves.

2 large artichokes, trimmed (see note, below)

2 teaspoons extra-virgin olive oil

1 cup jarred marinara sauce

1 slice sprouted whole-grain bread or other whole-grain bread, coarsely torn

1⁄2 cup unsalted roasted sunflower seeds

1⁄2 cup chopped walnuts 1⁄2 teaspoon italian seasoning

1⁄2 cup shredded vegan cheese (optional)

5 large green olives, preferably queen or sevillano, pitted and chopped

Put 2 to 4 inches of water in a deep saucepan large enough to hold the artichokes snugly so they remain upright as they cook. Put the artichokes in the pan and bring to a boil over medium- high heat. Decrease the heat to medium, cover, and cook until barely tender, 20 to 25 minutes, rotating the artichokes halfway through the cooking time. Let cool slightly.

Preheat the oven to 400 degrees F.

While the artichokes are cooking, stir 1 teaspoon of the oil into 3⁄4 cup of the marinara sauce. Spread the mixture in the bot- tom of a 13 x 9-inch glass or ceramic baking pan.

Put the bread, sunflower seeds, walnuts, and italian seasoning in a food processor and process into coarse crumbs. Transfer to a medium bowl. Add the vegan cheese, remaining teaspoon of oil, and olives and stir until thoroughly combined.

When the artichokes are cool enough to handle, cut them in half vertically. Scoop out the fuzzy center choke with a teaspoon. Put the artichokes in the baking pan cut-side up. Stuff each cavity with one-quarter of the sunflower seed mixture, mounding it if need be. Spoon 1 tablespoon of the remaining marinara sauce over each artichoke.

Cover with foil and bake for 40 to 50 minutes. Uncover and bake for 10 minutes to brown the top of the stuffing. Put the sauce from the pan in a gravy boat or small bowl to pass at the table. Serve immediately.

NOTE: To trim and clean artichokes, cut 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. Put the artichokes in a large bowl and cover with cold salted water. Soak for 2 to 3 minutes. Rinse each artichoke under cold water, spreading the leaves to rinse out any residual dirt or sand.

RECIPE: EPISODE #111

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

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Chilled Artichokes with Dill Sauce

MAKES 4 SERVINGS

RECIPE: EPISODE #111

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

DILL DIPPING SAUCE

1⁄2 cup vegan mayonnaise 2 to 3 teaspoons freshly squeezed lemon juice

11⁄2 teaspoons chopped fresh dill, or 1⁄2 teaspoon dried dill weed

ARTICHOKES

1⁄2 onion, sliced

1 tablespoon balsamic, cider, or red wine vinegar

4 artichokes, trimmed and cleaned (see note)

 

To make the dipping sauce, put the mayonnaise, lemon juice to taste, and dill in a small bowl and stir until thoroughly combined. Cover tightly and refrigerate for 2 to 24 hours to allow the flavors to blend.

To prepare 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. Add the onion and vinegar. Put the artichokes in the pan and bring to a boil over medium-high heat. Decrease the heat to medium, cover, and cook for 25 to 30 minutes, until the artichokes are tender, rotating them halfway through the cooking time. They are done when an outer leaf peels off easily.

Drain and let cool. Cover and refrigerate for 4 to 24 hours. Just before serving, slice the artichokes in half vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. Put the artichokes on individual salad plates, then put a heaping tablespoon of the sauce in each cavity.

NOTE: To trim and clean artichokes, cut 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. Put the artichokes in a large bowl and cover with cold salted water. Soak for 2 to 3 minutes. Rinse each artichoke under cold water, spreading the leaves to rinse out any residual dirt or sand.

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Baked Artichokes with Savory Walnut Stuffing

MAKES 4 SERVINGS

RECIPE: EPISODE #111

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company

ARTICHOKES

1⁄2 onion, coarsely chopped 1 tablespoon balsamic, cider, or red wine vinegar

4 large artichokes, trimmed (see note)

STUFFING

4 slices sprouted whole-grain bread or other whole-grain bread, torn or cut into small pieces

1 cup chopped walnuts 8 large cremini or white button mushrooms, diced

1 sweet onion, finely chopped

3⁄4 to 1 cup shredded vegan cheese (optional)

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon italian seasoning

1⁄2 teaspoon garlic powder

Sea salt

Freshly ground pepper

ADDITIONAL INGREDIENTS

Extra-virgin olive oil, for drizzling Lemon Dipping Sauce (see below), for serving

To prepare the artichokes, put 2 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Add the onion and vinegar. Put the artichokes in the pan and bring to a boil over medium-high heat. Decrease the heat to medium, cover, and cook until barely tender, 20 to 25 minutes, rotating the artichokes halfway through the cooking time. Let cool slightly.

Preheat the oven to 350 degrees F. Line a 13 x 9-inch baking pan with parchment paper.

While the artichokes are cooking, prepare the stuffing. Put the bread, walnuts, mushrooms, onion, optional vegan cheese, oil, garlic, italian seasoning, and garlic powder in a large bowl and stir until thoroughly combined. Season with salt and pepper.

When the artichokes are cool enough to handle, carefully pull the outer leaves back and pull out and discard the small, spiky inner leaves. Scoop out the fuzzy center choke with a teaspoon. Fill the cavity of each artichoke with some of the stuffing. Spread the larger leaves apart and spoon more stuffing between them, dividing the remaining stuffing equally among the artichokes.

Put the artichokes in the lined pan and drizzle with a bit of oil. Tent loosely with foil and bake for 50 to 55 minutes, until the artichokes are soft and the stuffing is brown and crispy around the edges. Serve warm, at room temperature, or chilled, with the dipping sauce alongside in small bowls.

NOTE: To trim and clean artichokes, cut 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. Put the artichokes in a large bowl and cover with cold salted water. Soak for 2 to 3 minutes. Rinse each artichoke under cold water, spreading the leaves to rinse out any residual dirt or sand.

 

LEMON DIPPING SAUCE

1⁄2 cup vegan margarine

1 to 2 teaspoons freshly squeezed lemon juice

Sea salt

to make the sauce, melt the margarine in a small saucepan over medium-low heat. Remove from the heat and stir in the lemon juice. Season with salt to taste.

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