Stuffed Artichokes - Regular and Vegan

Stuffed Artichokes are an absolute treat and if you don't think you like them, try this recipe.  It will become a staple in your recipe box!  It is also artichoke season.  Although they are readily available year round, now is when they are the least expensive and the freshness cannot be beat.  Stuffed Artichokes are not difficult, they are just a bit time consuming.  To make Stuffed Artichokes you will need:

6 Artichokes medium to large

1 medium onion diced

1 celery stalk diced

1 stick of either butter, margarine or Vegan Earth Balance

Herbs - Thyme, Rosemary, Oregano, Sage and Parsley (fresh is preferred a tsp. of each)

2 cloves of minced garlic (or 1 tablespoon from a jar of minced garlic)

1 bag of Pepperidge Farm Herb Seasoned Stuffing Mix

2-3 cups of warm water or vegetable broth warmed in the microwave

Salt and Pepper to taste (again I prefer Morton's Nature Seasoning)
1 sliced lemon

1.)  Melt the butter, margarine or Earth Balance.  Add the onion and the celery and saute until almost transulcent.  Add the herbs and the garlic.  Remove from heat.
2.)  Add the bread crumbs and the warmed liquid, a cup at a time, combining the mixture to form a mixture that sticks together.
3.)  Allow this to cool slightly while you are preparing the artichokes.  It will make it easier to stuff the artichokes if it isn't burning hot! 
4.)  Preheat your oven to 350 degrees.

Start with your artichokes, and your kitchen shears and a serrated knife on the bread board.





4.)  Cut off the stem of the artichoke.  Using your knife, cut off the tight top of the artichoke and using your kitchen scissors, slice off the pointed top of the leaves.  Continue with all artichokes.

5.  )Using your finger, start to loosen the inside of the artichokes and spread them out to stuff.  Using a small spoon, fill the outer leaves.  Then heap some stuffing in the middle and start pushing it down with the heal of your palm.  Once you got all the artichokes packed with stuffing, place in a baking pan and top with a slice of lemon.

6.)  Add about an inch of water to the bottom of the pan.  Cover the dish with foil and bake in the oven for an hour and a half.  Uncover and serve.  Some like to melt some butter, margarine or Earth for dipping the leaves in.