BABY ARTICHOKES STUFFED WITH QUINOA & NUT DRESSING
  • 24 artichokes, washed and bottom stems trimmed
  • 2½ cups chicken stock
  • ½ cup virgin olive oil
  • ½ cup fresh lemon juice
  • ½ cup peeled and finely diced yellow onion
  • Salt to taste
  • 1 clove garlic, peeled
  • Freshly ground black pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 bay leaf
  • ½ cup freshly grated Parmesan cheese
  • 1½ cup white wine

Remove any tough outer leaves from artichokes and cut each across the top to remove any small spiky tips.

Heat ¼ cup of olive oil in heavy pot over medium high heat. Add onion, garlic, red pepper and bay leaf; sauté until onion is soft, about 3 minutes. Add artichokes to pot; sauté for 1 minute, stirring constantly. Add white wine, chicken stock, lemon juice, salt and pepper. Lower heat, cover and simmer for 10 minutes, until artichokes are tender. Remove pot from heat, uncover and allow to cool for 15 minutes.

Drain artichokes in colander; squeeze very gently to remove any remaining liquid. Gently open the center of each artichoke; stuff each one with 1 tablespoon of Quinoa and Nut Dressing. Sprinkle stuffed artichokes with Parmesan cheese and drizzle with olive oil. Serve at room temperature. Serves 6 appetizer servings.

Quinoa and Nut Dressing

  • 1½ cups cooked Quinoa
  • 2 tablespoons minced fresh mint leaves
  • 2 tablespoons walnuts or pecans, finely chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons hazelnuts, finely chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pistachio nuts, finely chopped
  • 1 teaspoon freshly ground black pepper

Combine all ingredients in mixing bowl; let stand at room temperature while preparing artichokes.