Quinoa-stuffed Artichokes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 whole Artichokes
• 1 cup Quinoa, Cooked According To Package Instructions
• 1 head Garlic, Cloves Separated And Peeled, Then Minced
• 1 cup Parsley, Fresh, Chopped
• ¼ cups Grated Parmesan Cheese
• 2 Tablespoons Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Trim the stem of each artichoke flat, cut off the top inch, and snip the sharp leaf tips with kitchen scissors.

2. Stand the artichokes in a pot with a pan of boiling water, cover, and steam for 35 minutes until a base leaf pulls out easily.

3. While the artichokes steam, warm half the olive oil in a skillet over medium heat. Add the minced garlic and cook 2 minutes until fragrant, without browning.

4. In a bowl, combine the cooked quinoa, the garlic and oil from the skillet, the chopped parsley, and the grated Parmesan. Mix well.

5. Lift out the artichokes and let them cool 5 minutes. Spread the leaves open and scoop out the fuzzy choke from the center with a spoon.

6. Spoon the quinoa mixture into the center of each artichoke and push some between the leaves.

7. Place the artichokes in a baking dish, drizzle with the remaining olive oil, and add a splash of water to the bottom of the dish. Cover tightly with foil.

8. Bake covered for 25 minutes, then uncover and bake 10 minutes more until the tops are golden and the bases are tender when pierced.