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.

Next Up

Meatless Monday: Autumn Rice Salad

Quick-cooking rice makes this Autumn Rice Salad a speedy weeknight dinner.

Meatless Monday: Vegetarian Thanksgiving Sides

The great news is that most side dishes are either meatless or can be made without meat very easily (and just as deliciously).

Meatless Monday: Roasted Butternut Squash

You've probably been seeing a lot of recipes for butternut squash lately, and for good reason. It's rich, creamy and sweet, making it hard to believe that it's healthy-- good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Meatless Monday: Parsnip and Apple Tarte Tatin

Put a savory spin on a classic tarte tatin with parsnip-apple tarte tatin for Meatless Monday.

Healthiest Thanksgiving Sides

Get maximum flavor and enjoyment out of Thanksgiving without getting overly stuffed by incorporating lots of nonstarchy vegetables into side dishes.

Fall Fest: Winning Thanksgiving Side Dishes

Ace your Thanksgiving with these all-star side dishes.

Fall Fest: Bring On the Brussels Sprouts

Get Cooking Channel's favorite Brussels sprouts recipes just in time for Thanksgiving.

Fall Fest: Cauliflower and Broccoli Macaroni and Cheese

Take your Dutch oven out from its seasonal hiatus to host a twist on Rachael Ray's Cauliflower Mac 'n' Cheese.

On TV

Unique Eats

7am | 6c

Unique Eats

7:30am | 6:30c

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats: Reloaded

4:30pm | 3:30c

Good Eats: Reloaded

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c
What's Hot
What's Hot

The Best Thing I Ever Ate

Sundays 10|9c

So Much Pretty Food Here