Quinoa Tabbouleh Stuffed Artichokes

Recipe and photo contributed by Susan Pridmore Yield:  4 servings
Prep Time:  15 minutes Cook Time:  45 minutes

Quinoa Tabbouleh Stuffed Artichokes

A different take on both stuffed artichokes and tabbouleh—the tabbouleh is made with quinoa, rather than the traditional bulgur wheat, and the artichokes are stuffed with it, rather than breadcrumbs or meat. The result is a healthful, dairy-free and delicious appetizer or light lunch. You can prepare all the components ahead of time and assemble them at the last minute; make the dressing at least 30 minutes before you plan to serve, however, to allow time for the flavors to marry.

Ingredients

Artichokes:

4 cups water

1½ cups white wine

⅓ lemon

2 cloves garlic, peeled and smashed

8 to 10 sprigs thyme

1 teaspoon kosher salt

4 artichokes

Tabbouleh:

1 cup finely diced cucumber

¼ cup finely diced red onion

½ cup finely diced fresh mint

2 tablespoons finely diced fresh Italian parsley

½ cup cooked quinoa (click here to find the kitchn’s recipe)

Lemon Vinaigrette:

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Pinch of kosher salt

Pinch of cumin

Instructions

  1. Combine the water, wine, lemon, garlic, thyme, and salt in a broad pan (see Kitchen Tip) set over medium-high heat and bring to a boil. Carefully place the artichokes into the pan, reduce the heat to a simmer, cover, and cook for about 45 minutes, until the leaves can be easily removed.
  2. Prepare the tabbouleh: Combine the cucumber, onion, mint, parsley, and quinoa together in a large bowl.
  3. Whisk the lemon juice, oil, salt, and cumin together in a small bowl and pour over the quinoa salad. Toss to completely coat. Let stand at room temperature for 30 minutes to let the flavors meld.
  4. When they are cool enough to handle, pull out the leaves in the center of each artichoke and discard. Spread out the baby leaves sitting on the choke, to form a bowl-like cavity.
  5. Using a spoon, scoop out the choke—the artichoke’s inedible fibrous, hairy center. (A grapefruit spoon works well.) Alternatively, the choke can remain in place for each diner to remove when he or she has eaten the leaves.
  6. Spoon the tabbouleh into the cavities, allowing it to spill down the sides of the artichokes. Serve chilled or at room temperature.

Kitchen Tips

  1. The components of the recipe (artichokes, tabbouleh, dressing) can be made up to one day ahead and assembled just before serving.
  2. When cooking artichokes, use stainless steel or glass pans. Aluminum will make them turn black.

Click here to read about Susan Pridmore’s first time eating tabbouleh.

Leave a Comment

All fields are required. Your email address will not be published.