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Categories:
artichokes olive oil buttery garlic bread crumbs salt Parmesan cheese lemon juice Vegenaise mayonnaise garlic lemon juice scallion salt pepper
Viewed: 17 - Published at: 5 years agoIngredients
- 4 whole Artichokes
- 13 cups Olive Oil, Or As Needed
- 1/4 cups Earth Balance Buttery Spread, Or As Needed
- 3 cloves Garlic, Minced
- 1 cup Gluten Free Panko Bread Crumbs
- 1 pinch Salt And Pepper
- 1/2 cups Vegan Parmesan Cheese
- 1 Tablespoon Lemon Juice
- 1/4 cups Vegenaise Mayonnaise (gluten,soy And Dairy Free)
- 2 cloves Garlic, Minced
- 3 Tablespoons Lemon Juice
- 1 whole Scallion Diced
- 1/2 teaspoons Salt
- 1 pinch Pepper
Method
- Preheat oven to 350 degrees F. Cut stems off of artichokes.
- Place upside down in a large pot and fill with water.
- Boil for 20 minutes.
- Artichokes should be submerged in water, so you may need to place a bowl or other object on top.
- Remove artichokes from pot.
- Let drain upside down for 10 minutes.
- Cut off the top 1/2-1 inch of artichoke.
- Trim remaining leaf tips if sharp.
- In a small saucepan, heat 1 tablespoon of olive oil and 1/8 cup Earth Balance.
- Add minced garlic, panko bread crumbs, salt, pepper, and any other fresh herbs or seasoning you desire.
- Stir until mixture comes together.
- It will most likely be dry, so add the remaining oil and butter as needed.
- Add in the Parmesan cheese and lemon juice, and stir until lightly golden brown.
- Pull apart artichoke leaves and spoon mixture evenly inside.
- Place artichokes in a baking dish and add 1 inch of water to the bottom.
- Bake for 15 minutes uncovered.
- Place foil over the artichokes and bake another 25 minutes.
- Serve with aioli.
- To prepare the aioli, mix the ingredients together in a small bowl.
- Serve with the stuffed artichokes.
