Italian Stuffed Artichokes

What’s not to love about a meaty, bolognese style filling with gooey mozzarella and crispy breadcrumbs on top?! And the artichokes are a perfect vessel - the leaves are like little spoons to scoop up all that delicious filling! My amazing friend Anna at Randall’s Farm suggested I try Violife mozzarella style shreds , and I am so glad she did. They made the filling in these stuffed artichokes so deliciously cheesy, and paired perfectly with Beyond Meat Beefy Crumbles . I added in some sautéed veggies and tomato paste, some crushed red pepper for spice, and topped it all off with crispy panko crumbs. 

Recipe:

Time: 35 minutes | Serves: 2

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2 fresh artichokes

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4 tablespoons olive oil

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1/2 a lemon

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1/2 small white onion, finely chopped

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1 small zucchini, finely chopped

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1 small carrot, finely chopped

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1/2 red bell pepper, finely chopped

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1-2 cloves garlic, minced

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1/2 tsp or more crushed red pepper

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1 tablespoon fresh chopped thyme

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3 tablespoons tomato paste

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1 cup Beyond Meat Beefy Crumbles

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1/2 cup Violife Mozzarella Grated

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1/2 cup panko breadcrumbs

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Kosher Salt & Black Pepper

1. Bring a pot of water to a boil. Add a big pinch of salt and the juice of 1/2 a lemon.

2. Prepare the artichokes. Trim a bit off the top, then use kitchen scissors to trim the tips off all the leaves. Trim a bit off the stem as well. Then slice in half lengthwise and use a small sharp knife to carve out the fuzzy choke and sharp inner leaves.  There should now be room in the center of the artichokes for filling. 
   

1. Add the artichokes to the boiling water and cook for 18-20 minutes. 

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Preheat the oven to 400 degrees F. 

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Heat 3 tbs olive oil in a skillet over medium heat. Add the onion, carrot, zucchini, and bell pepper. Sprinkle with salt and black pepper and cook for 5-8 minutes until tender. 

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Add the garlic, thyme, and crushed red pepper to skillet and cook for another minute.

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Add the Beyond Meat Beefy Crumbles and the tomato paste.  Stir and cook for 3-5 minutes. 

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Add 1/4 cup of water to the skillet and stir everything together. Taste and add more salt and pepper if needed.  Remove from heat.

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Stir the mozzarella shreds into the filling mixture.  Set aside.

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In a small bowl, combine the panko crumbs with 1/2 tbs of olive oil and a pinch of salt and pepper. Set aside. 

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When the artichokes are cooked, drain them and place them cut side up in a baking dish that has been brushed with the remaining 1/2 tbs of olive oil.

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Fill each artichoke with the filling, then top with panko crumbs. 

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Bake for 5-10 minutes until the crumbs are golden, and serve.

#Italian #BeyondMeat #Violife #Artichokes