Happy Thanksgiving everyone!!
Stuffed Artichoke Hors d'oeuvre
1 can of whole artichoke hearts
2 T olive oil
2 T onion, finely diced
1 garlic clove, finely diced
1/2 C. packed baby spinach leaves, chop finely
6 T diced oyster mushrooms
1/8 t sea salt
3 T panko bread crumbs
fresh lemon
Drain the can of artichoke hearts and cut them in half. Scoop out the center of each half and mince the center leaves that you've removed. Set aside. Dry the in-tack artichoke hearts with a paper towel so little moisture is left.
In a saute pan, add the oil and heat to medium low. To that, add the onion and saute until translucent. Add the garlic and cook until fragrant. Add the spinach, chopped artichoke, mushrooms and sea salt and saute until the mixture is cooked down nicely (only a few minutes). Finally, add the bread crumbs and heat through.
Scoop out enough mixture to fill each half of the artichoke hearts. It will work out perfectly if you don't overfill. Set the stuffed artichoke hearts onto a baking sheet and broil until the tops are nicely browned. Squeeze lemon over the top of them when they come out.
Serve
4 comments:
Absolutely fantastic. These are very addictive!! I'm not a vegan and wouldn't have had any idea that these were vegan. I'm craving them and will need to make these very soon!
Dear Kathy,
I'm so happy you liked them!!! It makes me smile when you write, "I'm not a vegan and wouldn't have had any idea that these were vegan." I really try to make dishes that a lot of people will like. So thanks for your comment!!!!! Hugs
That looks awesome! I must try these!
Welcome Tabitha!
I think you'll like these... really!!! They are sooooo good and easy.
Let me know what you think after you've tasted them. And thanks again for the comment!
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