Stuffed artichoke hearts (Vegan/Gluten Free)
My mom created a new recipe for stuffed artichoke hearts and it tasted so good!
I was sad that everyone else loved it because that meant I only got one heart 🙂
Here is the general recipe/ingredient list:
For the stuffing, she sauteed shredded mushrooms, shredded Mexican squash, diced leeks, and minced garlic in extra virgin olive oil. She seasoned the stuffing with allspice and salt to taste.
Next, she added cooked buckwheat groats to the mix so it could soak up all of the delicious flavors.
* Buckwheat is a tasty gluten-free grain that is high in dietary fiber and protein.
For the artichoke hearts, she boiled whole fresh artichokes in 2 cups of water with 2 teaspoons of vegetarian bouillon. My favorite vegetarian bouillon’s.
She then removed the artichoke leaves and kept the hearts in the remaining water. Next, she added a tsp of cornstarch diluted in some water in order to thicken the sauce. In place of cornstarch, you can also use arrowroot, potato starch or tapioca flour.
Once the artichoke hearts are cooked transfer them (along with the sauce) to an oven safe dish and place a heaping tablespoon of the stuffing on top of each heart.
At this point, everything is cooked and ready to eat. But, in order to heat everything through and enhance the flavor place it in the oven at 350 degrees Fahrenheit for approximately 10-15 minutes.
When I re-create this recipe, I will probably opt for frozen artichoke hearts to save on time. I would still boil them in veggie broth to add some extra flavor and add some starch to thicken the sauce.
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