Meatless Monday: Stuffed Artichokes

Make meatless stuffed artichokes for an easy Thanksgiving side or vegetarian main.
By: Mallory Stuchin

Cooking Channel's Stuffed Artichokes

Photo by: Adrian Mueller ©2012, Adrian Mueller - www.amueller.com, Cooking Channel, LLC All Rights Reserved

Adrian Mueller, 2012, Adrian Mueller - www.amueller.com, Cooking Channel, LLC All Rights Reserved

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

It's go-time. The Thanksgiving countdown has officially begun, which means that right now is the time to take out your casserole dishes and sharpen your knives, not to mention, test drive a few holiday recipes before the big day arrives.

These tender, breadcrumb-stuffed artichokes are both elegant and homespun, making them a lovely addition on any Thanksgiving table (or in front of the TV on a weeknight). If you've never turned an artichoke before (a.k.a. prepped it for cooking), this video should give you the basics to get started. Try this simple recipe tonight and, by Thanksgiving, you'll be ready to make it for your crew.

INGREDIENTS
6 large globe artichokes
3 ounces fresh bread crumbs
1 onion, finely chopped
4 ounces Parmesan, freshly grated
4 tablespoons parsley, chopped
2 cloves garlic, finely chopped
2 tomatoes, peeled, seeded and chopped
1 tablespoon capers, cut in half
2 ounces black olives, stoned and chopped
Salt
Black pepper, freshly ground
Olive oil
1/4 pint (1/2 cup) white wine
DIRECTIONS

Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.

Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.

Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.

Keep Reading

Next Up

Meatless Monday: Sesame Eggplant With Tofu

Vegetarians don't survive solely on tofu, but when we do eat it, it's flavorful, delicious and not at all boring.

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Carnival Eats

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 8|7c

So Much Pretty Food Here