These smoked stuffed artichokes are a sophisticated vegan appetizer, perfect for spring gatherings or as a unique starter. Fresh artichokes are boiled until tender, then filled with a savory mixture of sautéed mushrooms, green onions, breadcrumbs, and herbs. The filling is infused with white wine and lemon juice for brightness, while the smoking process imparts a deep, aromatic wood flavor. Ideal for parties, potlucks, or a light meal, this dish combines earthy vegetables with smoky depth. Simple to make with fresh ingredients, it offers a delightful texture contrast between the crisp leaves and the soft, flavorful stuffing inside.
Smoked Stuffed Artichoke
Description
These smoked stuffed artichokes are a sophisticated vegan appetizer, perfect for spring gatherings or as a unique starter. Fresh artichokes are boiled until tender, then filled with a savory mixture of saut&# 195;©ed mushrooms, green onions, breadcrumbs, and herbs. The filling is infused with white wine and lemon juice for brightness, while the smoking process imparts a deep, aromatic wood flavor. Ideal for parties, potlucks, or a light meal, this dish combines earthy vegetables with smoky depth. Simple to make with fresh ingredients, it offers a delightful texture contrast between the crisp leaves and the soft, flavorful stuffing inside.Ingredients
Directions
-
Trim the tops and outer leaves of the artichokes with scissors, cutting off the top third and tips of remaining leaves to remove spikes. Cut stalks level with the base.
-
Place artichokes in a kettle of boiling salted water and simmer for 35 to 40 minutes, or until a leaf pulls out easily.
-
Drain the artichokes, refresh under cold running water, and let stand upside down until cool.
-
Saute green onions in 2 tablespoons of olive oil slowly until just tender.
-
Stir in chopped mushrooms and cook for 2-3 minutes.
-
Stir in bread crumbs and grated Parmesan cheese (or vegan alternative).
-
Transfer the mixture to a bowl and let stand until cool.
-
Stir in white wine, lemon juice, and the remaining 4 tablespoons of olive oil.
-
Season well with garlic powder, salt, and pepper.
-
Prepare each artichoke by pulling out center leaves to reach the choke, then scrape out all the hairy choke with a teaspoon.
-
Fill each artichoke cavity with the dressing mixture and top with chopped parsley.
-
Wrap each artichoke in foil, leaving the top open.
-
Place the artichokes on the smoker grid and smoke for 1 to 1.5 hours.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 47.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 80.0mg4%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 5.4g22%
- Sugars 0.3g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original recipe includes ham and Parmesan cheese, which are not vegan. For a vegan version, omit the ham and use nutritional yeast or vegan Parmesan substitute. The provided nutrition data reflects the original non-vegan ingredients; adjust accordingly if making substitutions.
Tip: To prevent artichokes from browning while prepping, dip cut surfaces in lemon juice immediately.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Variation: For extra flavor, add a teaspoon of red pepper flakes to the stuffing mixture.
