Stuffed Artichokes Recipe from Plants Rule.

Ingredients

• 4 large artichokes
• 2 lemons
• 1/2 cup pine nuts
• 1/2 cup pitted green olives
• 1 bunch fresh parsley, chopped
• 3/4 cup whole wheat bread crumbs
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• 1/2 cup white wine
• 1/8 teaspoon red chile flake

Directions

1. Preheat oven to 350°F (175°C).
2. Prepare lemon water: Zest the lemons and set the zest aside. Mix the juice of both lemons in a large bowl with about 8 cups of cold water. This will be the bath for your artichokes to keep them from browning.
3. Prep the artichokes:

• Trim off the woody end.
• Peel the stem with a paring knife and remove any tough outer leaves.
• Cut the bottom stem for a flat base (save the stem).
• Trim off the top third of the artichoke with a serrated knife.
• Open the leaves, scoop out the inner pink thistle, and place the artichoke and stem in the lemon water while you prep the others.

4. Make the breadcrumb filling:

• Toast pine nuts at 350°F for 4-5 minutes until golden, then increase the oven to 400°F.
• Chop parsley, toasted pine nuts, and olives.
• Mix chopped parsley, olives, pine nuts, bread crumbs, and nutritional yeast in a bowl, seasoning with salt and pepper.

5. Stuff and bake the artichokes:

• Stuff each artichoke with about 1/4 of the breadcrumb mixture, pressing it in firmly.
• Place the stuffed artichokes and stems in a baking dish. Pour wine into the bottom, sprinkle red chile flakes over the artichokes, and add 2 cups of lemon water.
• Cover and bake at 400°F for 30 minutes, then uncover and bake another 20-25 minutes.