Tag Archives: artichokes

Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes

quinoa stuffed artichokesOne of my favorite ways to enjoy the true flavor of artichokes is to just steam them and dip the leaves indulgently into melted butter with an added  squeeze of lemon–perfection. Stuffing artichokes  with buttery breadcrumbs, cheese, and herbs is pretty hard to beat too. While both of these options are delicious, they aren’t exactly what you would categorize with  #light ,  #healthy , #SummerBeachBody tags.

quinoa stuffed artichokesThe  artichokes I’m sharing here today however, are something you can feel great about eating. They are low in fat, calories, and packed with a protein boost from the quinoa.

This recipe came together one afternoon when I was trying to figure out what I was going to make for dinner with the stuff I had on hand. Quinoa (ready in 15 minutes) has become kind of my go-to backdrop on these kinds of days, where often times I throw together a saute of whatever vegetables are in the fridge and toss it together with a few herbs or chiles.

On this particular day,  I spotted the artichokes and decided my usual saute would make a really nice filling. Why not? —-Dinner was saved and we all loved the artichokes. I hope you will too!

quinoa stuffed artichokes

Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes
Serves: 4
 
Ingredients
  • 1½ cups water
  • ¾ cup quinoa
  • ½ tablespoon olive oil
  • ¼ finely chopped shallots
  • 3 gloves garlic, minced
  • ¼ cup chopped sundried tomatoes (oil packed--drained)
  • Kernels from 2 ears fresh corn
  • 5 ounces baby spinach
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup prepared pesto (good quality jarred or homemade)
  • Salt and freshly ground pepper to taste
  • 4 large artichokes, stems trimmed, thorns trimmed from leaves
Instructions
  1. Heat water to boil in a small saucepan over medium high heat. Add quinoa, reduce heat to low; cover, and simmer 1 minutes.
  2. Meanwhile, heat olive oil in a large saute pan over medium heat. Add shallots, garlic, and sundried tomatoes; cook, stirring frequently for 2 minutes. Add corn and spinach, cooking an additional 2 minutes, until spinach has wilted. Remove from heat and transfer to a large bowl. Add cooked quinoa to bowl with shallot mixture. Add lemon zest, lemon juice, and pesto to bowl; toss well. Season with salt and pepper.
  3. Using a spoon, stuff about 1 teaspoon of filling into the bottom of
  4. each artichoke leaf. Place artichokes in a vegetable steamer or into a large pan with a steamer basket insert and steam artichokes 45-50 minutes or until artichoke leaves release easily when pulled.

 

Share

Chilled Artichoke Soup Recipe

When you sit down at a dinner party table, part of the  experience of the meal  is shaped by the flow of food and drink as well as the exchange of conversation, or as I like to call it,   “Table Talk.”

Adding something a little different to the scene, whether it is how the table is set, or offering your guests the opportunity to try a new food or cuisine from another country can really get the table talk going.

Can something like artichoke soup do the trick? Absolutely, especially when you serve it chilled,  “shooter style”   and sip it out of  little wobbly glasses.

This past weekend we hosted our supper club at our home, and I served this soup following our salad course. Its bright, crisp flavor, with hints of lemon provided a cleansing break between courses. The wobbly glasses from Crate and Barrel added a little fun, as we watched the soup roll around a little without spilling out.

The soup may be made 1 day ahead and refrigerated, which is always a plus in the process of organizing a dinner party.

Chilled Artichoke Soup

3 large globe artichokes

2 1/2 tablespoons lemon juice

4 cups chicken broth

1/4 cup heavy cream

1/4 cup sour cream

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon white pepper

Lemon wedges for garnish

Fill a large stock pot with 2-inches of water. Place a steamer basket over the water and add the artichokes, tip side up to the basket.  Cover, and bring the water to a boil. Cook 30-40 minutes, or until the artichoke leaves may be removed easily. (You may also use a vegetable steamer to cook the artichokes.)

Allow the artichokes to cool slightly, then remove the leaves from the artichokes. Use a spoon to scrape the meat from the artichokes. Reserve the meat, discarding the scraped leaves. Remove the outer thistles from the center of the artichoke and add the heart to the reserved artichoke meat.

Place the artichoke meat,  lemon juice, and chicken broth in  a large saucepan, and bring up to a simmer over medium low heat. Simmer 5 minutes. Puree mixture using an immersion blender, or blend in a mixer, and return to pan. Add cream, sour cream, cumin, salt, and pepper to soup, whisking to combine. Chill soup several hours (or 1 day ahead ) in refrigerator.

Makes 8 (4 ounce) servings

Share