Yield: 2 artichokes
- 2 artichokes
- 11 package of three grain tempeh
- 1/2 cup of quinoa [pre-rinsed]
- 1 cup of low sodium vegetable broth [I use Pacific brand]
- 2 Tablespoons Italian Herbs Garlic Gold Nuggets
- 1 bay leave
- 2 Tablespoons olive oil
- salt and pepper, to taste
Rinse the artichoke under cold water for about 30 seconds. Cut off the pointy ends of the leaves and trim the long stem on the bottom. Set aside.
In a pan, place 1 Tablespoon of olive oil and shred the entire package of tempeh and sauté with 2 Tablespoons of Garlic Gold Italian Herbs until slightly brown.
Meanwhile, in a small saucepan cook your quinoa in 1 cup of vegetable broth with bay leave in the time directed on box [you may need to cut the time down a minute or two since typically it’s directed for 1 cup of quinoa]. When that is through cooking add it to the tempeh, toss together, and season with salt and pepper and any additional seasoning as needed.
Separate the leaves with your fingers. Using a spoon, scoop the tempeh and quinoa mixture into each petal. Pack it tightly in and press the leaves closed.
Fill the bottom of a Dutch oven with water and place the artichokes in face-up [so only the stems hit the water…or use a steamer pot]. Drizzle another Tablespoon of olive oil on top and cook covered for one hour.
Enjoy by pulling the leaves off one at a time and scraping the stuffing along with the soft, pulpy, delicious part of the petal.
Recipe courtesy of The Fitness Dish