Poking around on Pinterest looking for something different to do with an artichoke I came across some pictures of stuffed artichokes. Before even looking at any of the recipes spinach artichoke dip came to mind and I thought how great it would be. As far as using this dish as a dip container, well…I’m not sure it would really work. However, it made a wonderful, rich meal.

As pictured it was super messy. While stuffing it kept over filling so I had to put the artichoke on its side and scrape the top in order to keep the stuffing even. If I were to do this again I would try to be more careful about getting the stuffing deeper inside the artichoke leaves, attempting to leave the top of the leaves clean so they were less messy to eat. Eating it the way I made it, there was no choice but to stick your fingers right into the stuffing. Also, it was a lot for one person. I recommend sharing it with someone you don’t mind getting messy with!

The stuffing worked great as a dip which is how hubby (who doesn’t like artichokes) ate it, I simply baked his in a bowl.

Ingredients:

2 Globe artichokes

1 tbsp oil

2 tbsp vegan butter

1/2 cup finely grated fennel

1 minced shallot

1 small carrot finely grated (approx 1/4 cup)

2 medium garlic cloves pressed

1/4 tsp lemon pepper

3 crimini mushrooms diced (3/4 cups)

1 cup frozen spinach (measure while frozen) defrosted

1 tbsp balsamic vinegar

2 tbsp tamari

1 tbsp miso

2 tbsp nutritional yeast

1 tbsp tomato paste

water

2 tbsp flour

2/3 cup cashew cream

2 tbsp bread crumbs (optional)

Bring a large pot (that will fit both artichokes) with lid of water to boil.

Cut bottom off artichokes so that they can sit flat. Cut 1″ to 1 1/2″ off the top so that you may easily access the center. Trim any remaining spikes on the outside leaves. Put artichokes in boiling water, cover and cook for about 25 minutes, until leaves may easily be removed. Remove from water and flip over so that all excess water comes out of the artichokes. Let cool.

While artichokes are cooking prepare stuffing. In a frying pan melt 1 tbsp butter into olive oil. Add fennel, shallot, carrot, garlic and pepper cooking over medium heat for 10 minutes.

In a one cup measuring cup mix vinegar, tamari, miso, nutritional yeast, and tomato paste. Add water so mixture equals 1/2 cup of liquid total. Set aside.

Add mushrooms to fennel mix and cook for 5 more minutes. Add spinach and one tablespoon butter. Once melted add flour and cook five more minutes. Slowly stir in vinegar mixture. Remove from heat and stir in cashew cream.

Preheat oven to 400 degrees.

Okay, now back to the artichokes. Gently scoop out the center leaves (leaving 1 1/2″ diameter hole) and the little hairs under them, trying not to scoop out the heart underneath them. Fill the hole with the stuffing. With a teaspoon, put the stuffing between the remaining leaves, trying to get as deep as you can.

Once done stuffing sprinkle the tops with breadcrumbs. Place on an oven safe dish or pan. Bake 15 minutes until center stuffing is warm. Remove from oven. Grab lots of napkins and eat!