Prepare artichokes by washing, rinsing, trimming off sharp tips from petals and coring center petals. 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" water, 1 clove minced garlic, lemon wedges, celery stalk cut in half, 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, 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 3 stalks diced celery. Add cooked rice. Stir in mushrooms, thoroughly combine. Add salt and pepper to taste.
Fill center of artichokes with rice stuffing. Serve with melted garlic butter and lemon or vegan aioli.
🥕See detailed instructions for preparing artichokes in the post. 🥕Stuffed artichokes make a perfect starter or side dish with any meal. We love to serve them with braised tofu steaks and roasted yams or sweet potatoes.🥕You can omit the white wine and substitute 1/4 C veggie broth or bouillon instead.
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!