Incorporate artichokes into your spring culinary-routine with this fresh recipe. Protein-packed quinoa, flavored with shallots and bright lemon, fills roasted artichoke halves to make a delectable side or main dish, as desired.
Roasted Artichokes with Shallot Quinoa Filling
Makes 8 side or 4 main size servings
- 4 artichokes
- 1 lemon
- Extra virgin olive olive oil
For quinoa filling:
- 1 cup quinoa
- 1/2 teaspoon sea salt
- extra virgin olive oil
- 1 shallot, minced
- 3 tablespoons fresh basil, finely sliced (chiffonade)
- 1 lemon, juiced
- 1/3 cup feta, crumbled
- sea salt and cracked black pepper to taste
- basil leaves and wedged lemon for garnish
- Preheat oven to 375° F.
- To prepare artichokes: trim stem and peel outside of stem. Using a sharp chef’s knife, cut each artichoke in half lengthwise. Scoop out the fuzzy inner leaves. Place artichokes, cut side up in a baking dish. Pour ½ cup of water into the dish and drizzle lightly with olive oil. Roast, uncovered at 375 for 50 minutes or until a knife slides easily through the center of the artichoke. Set aside.
- Meanwhile, prepare quinoa: bring ½ cup of quinoa and 1 ½ cups of water to a boil with ½ teaspoon of salt. Cover, reduce heat to low, and continue to cook for about 15 minutes until quinoa is cooked.
- To saute the shallots while quinoa simmers: heat a small pan over medium heat. Add in 1 T of olive oil, shallots and sauté until light brown in color. Add basil and the juice of one lemon; stir to combine. Remove from heat, mix into cooked quinoa.
- To fill the artichokes: fill the scooped out center of each artichoke with about 2 T. of the quinoa mixture. Sprinkle with crumbled feta, basil, salt, and pepper to taste. Serve with a lemon wedge. To eat, remove outer petals and use as a scoop for the quinoa, scraping the artichoke meat from each before discarding. Slice the tender heart of the artichoke and enjoy with extra lemon juice, as desired.
About: Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp. Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How to reach us: Leah firstname.lastname@example.org / Loni email@example.com
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.