Vegan Stuffed Artichokes

An Italian classic we all know and love! Every region of Italy has their own version of this delicious dish, which usually involves parmigiano and some type of meat. I wanted to find a way for us plant-based eaters to indulge in the wonderful season of artichokes, but spare us the inflammation! Makes 2 chokes. 

What You'll Need:

1 cup quinoa, uncooked

1/2 cup nutritional yeast

4 cloves garlic, minced

handful of fresh oregano, minced

handful of fresh parsley, minced

handful of fresh basil, minced

1/2 tsp crushed peperoncini (use crushed red pepper if you don't have fresh peperoncini)

1/4 tsp black pepper

1/2 tsp salt

1/4 cup olive oil

Preparation: Cut the top of the artichokes about 1/2 inch. Wash the artichokes. In a large pot, boil about 1 inch of water with about 1 tbsp of olive oil. While you're waiting for the water to boil, mix all of your ingredients together in a bowl. Fill the artichokes! I find it easiest to just use my hands, but you can also do this easily with a rubber scraper. Once the chokes are filled, place them in the boiling water and cover. Steam the chokes for about 15-20 minutes. Buon appetito!