Vegan Stuffed Artichoke Bottoms
Instructions
h2>Ingredients
- Artichoke Bottoms: 8
- Quinoa: 1 cup cooked
- Sun-dried tomatoes: 50g
- Pine nuts: 30g
- Fresh basil: 3 tablespoons
- Garlic: 2 cloves
- Extra Virgin Olive oil La Maison des Chefs 1 liter: 3 tablespoons
- Nutritional yeast: 2 tablespoons
- Lemon: 1
- Salt and pepper:
Instructions
- Cook the quinoa according to package directions and let cool. Chop the sun-dried tomatoes into small pieces.
- Toast the pine nuts in a dry pan until golden brown and fragrant.
- Mix the quinoa with the chopped sun-dried tomatoes, toasted pine nuts, chopped basil, and minced garlic.
- Stir in the nutritional yeast and juice from the lemon.
- Season generously with salt and pepper.
- Fill each artichoke bottom with the quinoa mixture, mounding it slightly.
- Drizzle with olive oil.
- Bake at 350°F/175°C for 15 minutes until heated through.
