These vegan stuffed artichokes are a great way to make a hearty meal because they have a lot of different tastes and textures. The sun-dried tomatoes, olives, and breadcrumbs make a savory filling that goes well with the soft artichoke leaves.
Ingredients: 4 large artichokes. 1 cup breadcrumbs. 1/4 cup chopped parsley. 2 cloves garlic, minced. 1/4 cup chopped sun-dried tomatoes. 1/4 cup chopped olives. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper to taste. Lemon wedges for serving.
Instructions: Prepare the artichokes by trimming off the stems and removing any tough outer leaves. Using scissors, trim the pointed tips off the remaining leaves. In a bowl, mix together breadcrumbs, parsley, garlic, sun-dried tomatoes, olives, nutritional yeast, olive oil, salt, and pepper. Open up the leaves of each artichoke slightly and stuff the breadcrumb mixture between the leaves. Place the stuffed artichokes in a steamer basket over boiling water. Cover and steam for about 45-60 minutes, or until the leaves are tender and easily pull away from the base. Serve hot with lemon wedges for squeezing over the top.