Vegetarian mains
ChefNicole Maawad
How to Make Vegetarian Stuffed Artichokes Without Meat
A wonderful and inventive recipe for artichokes stuffed with a vegetarian filling, perfect for anyone fasting or avoiding meat. Bulgur makes a great substitute for meat, and neither the taste nor the appearance will be affected—you'll end up with vegetarian artichokes that taste absolutely amazing.
Ingredients
Start here, then move straight into the method.
- 3 dry onions, finely chopped
- 1 1/4 cups coarse bulgur
- 1/2 cup fine brown bulgur
- 1 small cup vegetable oil
- 1/2 tablespoon Moroccan spice mix
- 1/2 tablespoon seven-spice blend
- 1 teaspoon salt
- 1 teaspoon sweet spice
- 1/4 cup water
- Fried pine nuts
- Frozen artichokes
- Juice of half a lemon
- Finely chop the onions and put them in a wide pan over the heat and fry them in a little vegetable oil with the assorted spices.
Method
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- Boil the frozen, cleaned and washed artichokes with lemon juice and a pinch of salt. When the artichokes are cooked, place them in a colander and set aside.
- Add the washed and drained coarse bulgur to the onions and stir for about 4 minutes. Then begin adding the water slowly and gradually, tablespoon by tablespoon.Timers: 4 min
- Stir the ingredients well and add the fried pine nuts.
- Cover the pan and leave it closed for about 5 minutes until the bulgur swells and absorbs the liquid well.Timers: 5 min
- Stuff the artichoke heads with the bulgur filling and arrange the artichokes in an oven baking tray.
- Pour over the tray a mixture of tomato paste with a pinch of salt and the juice of half a lemon.
- Place the tray in the preheated oven for about 25 minutes.Timers: 25 min
- Serve the stuffed artichokes with white rice or rice with vermicelli, according to preference.
- Prepare the vegetarian meatless filling:
Recipe tags
Vegetarian mainsInternationalVegetarianVeganDairy freeEgg free
