Vegan Red Potato Stuffed Artichokes

May 1, 2010 by Keri

Today has been a rather unstructured day, and we were a little off on our normal meal times.  So rather than wait for dinner, I decided to make vegan stuffed artichokes for linner (lunch +dinner?).  Since I haven’t made the bread yet this weekend, a bread stuffing was out.  I did, however, have a few forgotten red potatoes I didn’t want to go to waste.  These red potato stuffed artichokes are so delicious, but if you decide to try them and don’t like garlic (or have a big date that night) you’ll want to back off the minced garlic a little.

Vegan Baking Recipes

Ingredients:

Artichokes:

  • 2 globe artichokes
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4-6 cloves garlic, minced
  • 1 teaspoon sea salt

Filling:

  • 4 medium red potatoes, cubed
  • 2 tablespoons nondairy milk
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon rosemary

Topping:

  • 1/4 vegan mozzarella shreds (optional)

Preheat oven to 425 degrees.  Chop off stem and top inch of the artichokes.  Trim the tips from the petals with kitchen scissors.  Gently open petals and drizzle olive oil and balsamic vinegar over them.  Stuff minced garlic between the petals and sprinkle with sea salt.  Wrap each artichoke tightly in double layered foil and place on the wire rack of the preheated oven.  Bake an hour or until artichoke bases are tender.  Remove from oven and allow artichokes to cool in foil before unwrapping.

Lower oven temperature to 375.  In a stock pot, bowl potatoes until tender, drain, and mash coarsely.  Mash in oil, nondairy milk, garlic, salt, basil, black pepper, and rosemary.  Remove center leaves from artichokes and scoop out the “fuzzy choke”.  Stuff half of the potatoes into each artichoke center, gently packing down to allow for more filling.  Place stuffed artichokes in a lightly sprayed or oiled oven-safe dish and sprinkle with vegan cheese shreds if desired.  Bake for 12 minutes or until thoroughly warm and shreds are melted.  Enjoy!

If you aren’t sure about eating the petals, lightly bite down and scrape the meaty part off with your teeth.  You may want to serve it up with little plates for the discarded petal backs.  I know it doesn’t seem so classy, but if you’ve ever seen someone down boned meat, tossing stray bones left and right, at least this is much classier than that (No, I’m not the authority on classy, but come on)!  It’s really just eating the petals of a giant bud.  Yum!

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. Giiiirl this looks amazing!!!!!!!

    • Keri says:

      Thank you! I could pretty much live off those potatoes… Okay, and I’m going to need some of the Yum Yum Tofu Broccoli and Amy’s NonDairyMac and Cheese too…. 😀

  2. Averie (LoveVeggiesAndYoga) says:

    the tofu from the last post looks to die for

    and i am scared to death of cooking 2 veggies b/c i always ruin them:
    eggplant
    and artichokes.

    i need to take some lessons from YOU! Great job!!

    • Keri says:

      Aww, thank you! Those are two of my favorites! 😛 I love to go into WF’s produce section like, “What’s this? Oh, I’ll figure out what to do with it.” Haha!

  3. Veronica @ lifewithnature says:

    Wow, it looks delicious! It’s been so long that I’ve bought artichokes. Don’t know why because I not only love them, it’s also a wonderful food to support the detoxification of the liver. I’m always looking for healthy, creative recipes and this one fits right in!

    • Keri says:

      Thank you. Oh wow, I didn’t know it was good for supporting detoxification of the liver! Thanks for the info- now when I fix them I’ll tell everyone what a favor I’m doing them! 🙂

  4. Outrageous right there!! I’m so scared of artichokes, but I love them sooo much! You make it sound easy, I’m totally going to try!