Vegan Stuffed Artichokes 🌱 filled with delicious sautéed mushrooms & lightly seasoned rice, paired with a citrusy lemon & garlic infused plant-based butter dipping sauce. These are the makings of a memorable meal.
For those of us who love artichokes, I can't think of a tastier meal than this one. A perfectly prepared vegan stuffed artichoke plated with a lemon & garlic infused vegan butter dipping sauce and paired with a seared herbed tofu steak, roasted root veggies, and lemon roasted artichoke stem.
There's something almost luxurious about a beautifully prepared artichoke. I think it has a lot to do with the wonderful ritual of eating an artichoke - one tender petal at a time - until you reach that fabulous heart.
Artichokes are fun food. Share one large artichoke with a friend as a perfect starter for a meal. The heart is the best part, so try not to fight over who gets the biggest bite! Better yet, make enough for everyone!
Table of Contents
🌱 What are artichokes?
Artichokes are the unopened buds of a thistle plant. The variety we commonly enjoy is known as the globe or green artichoke, made up of layers of thick green edible petals surrounding a 'heart', the favorite delicacy of the artichoke. Between the petals and the heart is a fuzzy center or "choke". If an artichoke isn't harvested, it can continue growing over 6' in height. The petals will eventually open to reveal a bright violet-blue choke flower, which is un-edible.
🌱 Ingredient Notes
See the printable recipe card below for quantities and details
Artichokes - fresh, whole
Garlic - fresh cloves preferred, can be substituted with garlic powder
Lemon - fresh is best but can substitute with bottled
Rice - we used brown rice in this recipe but may be substituted with white
Mushrooms - fresh cremini, button, or other of your choice (we used cremini)
Butter - vegan
White wine - may substitute with vegetable broth
Basil - dried or fresh (we used dried sweet basil)
Bay leaf - dried
Salt and pepper - to taste
🌱 How to cook artichokes
If you're lucky enough to find artichokes with long stems, you'll definitely want to use them (see below). If not, no worries, you can still prepare this recipe without them.
First thing you'll need to do is thoroughly rinse your artichokes in a deep bowl or pot. Fill the pot with water and allow the artichokes to soak for at least 5 minutes, fully submerged. Swish the chokes briskly in the water - you can use the stems as handles! Drain off the water.
Next use a sharp knife to cut the top ½" off the artichoke. Cut the stem off close to the base. If the stem is long, hang on to it. It's edible and delicious!
Trim off all the sharp thorny tips from each petal. I like to use scissors or kitchen shears for this job.
Now it's time to hollow out the artichokes. Using either a sharp edged spoon, serrated grapefruit spoon, or curved knife, or pointed paring knife, carefully cut out just the very center cluster of leaves, digging inside as deep as possible without cutting through the heart.
You only need to remove enough petals to expose the choke (the fuzzy stuff in the middle). Scoop out the choke and rinse well.
🥕 Note: If you don't have the time or inclination to hollow out the artichokes, you can leave them intact and can go to the next steps, steaming them whole. You may need to increase the cooking time. I would still suggest preparing the rice and serving it on the side.
Using a large pot with a steamer, fill pot with about 3" water. Add sliced lemon, celery, garlic and a bay leaf.
Put the steamer on the pot. Place artichokes upside down into steamer.
Cover. Steam on medium-high heat for about 45 minutes or just until tender. You can test for readiness by pulling on one of the petals. If it pulls off easily, they're ready. Be careful not to burn yourself. I use tongs to lift them out of the steamer.
🥕Tip: You can cook artichokes in an Instant Pot or pressure cooker. Follow product directions. Just be sure not to overcook or the leaves may fall apart and you won't be able to stuff them.
How to prepare vegan stuffed artichokes
While your artichokes are steaming, it's the perfect time to make the rice filling. I LOVE using a rice cooker. It's so convenient and I'm always guaranteed to have perfectly steamed rice. While the rice is cooking, you can sauté the mushrooms and prepare the veggies for the rice.
As the rice is cooking, it's time to sauté the mushrooms (see the recipe card below for details).
Once the mushrooms are tender, remove from pan. Using the same pan, sauté some more garlic and celery. Add the mushrooms and combine all with the rice.
When the artichokes are done cooking, fill the centers of each with the mushroom and rice stuffing & get ready to eat!
🥕 Serving Suggestions These vegan stuffed artichokes make a delicious starter, side dish, or a meal in themselves. My husband and I often share one between us and pair it with slices of simple herbed tofu and a baguette. Don't forget the dipping sauces, like this quick and easy lemon garlic butter made with a couple tablespoons of vegan butter and about a ¼ teaspoon of minced fresh garlic microwaved for 10-20 seconds. Add a slice of fresh lemon and a pinch of salt (if needed).
And there you have it! A perfectly prepared & delicious vegan stuffed artichoke. Feeling hungry yet?
🌱 How to eat an artichoke
Have one or two different dipping sauces to enjoy with your artichoke. I suggest melted lemon & garlic or lemon basil infused vegan butter and/or an aioli, which you can easily make with any vegan mayo mixed with freshly minced garlic or herbs. I also LOVE serving artichokes with homemade vegan tzatziki sauce.
Artichokes can be enjoyed hot or cold, I prefer mine hot.
Be sure to have a medium-large bowl on hand for discarded petals.
- Start with the outermost petals and work your way toward the center.
- Simply pull off a petal, one at a time.
- Dip the base end of the petal into melted lemon butter or vegan aioli. Lightly bite down on the petal and pull it through your teeth to remove the meaty part of petal.
- For an unstuffed artichoke, once you reach the fuzzy center or 'choke', use a spoon to scrape away the fuzz to reveal the heart, which is the best part of the artichoke!
🌱 How to roast artichoke stems
Remember those artichoke stems? We roasted them with lemon. Simply delish!
Use a paring knife or veggie peeler to remove outer layer of stems. Discard the outer layer, but keep the stems, which are extensions of the heart. More for you to enjoy!
Place the peeled stems on a baking sheet. Brush with a little olive oil and toss on some lemon wedges. Place them in the broiler for a few minutes until they begin to brown. Enjoy them on their own or with a dipping sauce.
🌱 Artichoke FAQ's
Are artichokes healthy?
Artichokes are not only delicious, they're nutritious! They're loaded with vitamins and minerals including vitamin C, K and folate, as well as iron, phosphorus, potassium, and magnesium. Plus, they're high in fiber, low in fat and contain antioxidants.
Can I use a different grain instead of rice?
Absolutely! You can substitute rice with other grains like quinoa, couscous, or even a blend of wild rice for a unique twist.
Can I add other vegetables to the stuffing mixture?
Certainly! Feel free to incorporate diced bell peppers, spinach, or sun-dried tomatoes to add extra flavors and textures.
Are these stuffed artichokes suitable for gluten-free diets?
Yes, simply use gluten-free rice and ensure any additional ingredients you may want to use (like breadcrumbs) are also gluten-free.
Can I freeze leftover stuffed artichokes?
While it's possible to freeze them, the texture of the artichokes may change slightly. It's best to enjoy them fresh or refrigerate for up to a day.
How do I reheat leftover stuffed artichokes?
To reheat, wrap them in foil and warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Vegan Stuffed Artichokes
- 1 large double boiler with steamer
- 1 large skillet
- curved paring knife or serrated spoon
- baking sheet
- rice cooker or covered saucepan
- 2 whole artichokes washed, trimmed, cored
- 2-3 cloves garlic minced
- 2 whole lemons sliced into wedges
- 2 stalks celery dice 3 stalks, halve one
- 1 bay leaf dried
- 1 C brown rice steamed
- ½ lb mushrooms cremini or button
- 2 tablespoon vegan butter + extra for dipping
- 3 tablespoon white wine
- ¼ teaspoon basil dried
- salt and pepper to taste
- Prepare artichokes by washing, rinsing, trimming off sharp tips from petals and coring center petals. If there is a long stem, cut it off at the base of the artichoke. Be sure to completely remove fuzzy choke inside. (See detailed instructions in post)
- Place artichokes upside down in steamer. Place steamer over pot containing 3-4" water, 1 clove minced garlic, lemon wedges, one celery stalk cut in half, and the bay leaf. Cover artichokes and steam over med-high heat for approx. 45 minutes or until tender. Remove from steamer.
- While artichokes are cooking, prepare rice according to package directions.
- Meanwhile, in a large skillet over medium heat, sauté sliced mushrooms in butter, 1 minced garlic clove, wine, and basil. Cook until tender. Remove mushrooms from pan.
- In same skillet, sauté 1 minced clove garlic (add more butter if needed to keep garlic from burning). Add 1 stalk diced celery. Stir in mushrooms and cooked rice. Thoroughly combine. Add salt and pepper to taste.
- Fill center of artichokes with rice stuffing. Serve with vegan melted garlic butter and lemon or vegan aioli.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.