nutritional information

Per Stuffed Artichoke:

  • Calories: 309
  • Protein: 9 g
  • Total Fat: 22 g
  • Saturated Fat: 4 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 620 mg
  • Fiber: 10 g
  • Sugar: 3 g

Artichokes Stuffed with Arugula Pesto

Artichokes Stuffed with Arugula Pesto

Serves 4

Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls. Extra pesto can be served on the side or spooned over the artichokes as desired.
  • 1 small lemon, sliced
  • 1 tsp. sea salt, optional
  • 4 large artichokes, stems trimmed to ½ inch
  • 3 cups tightly packed chopped arugula
  • ½ cup raw or roasted unsalted cashews
  • ½ cup olive oil
  • 2 Tbs. thinly sliced basil
  • 2 Tbs. lemon juice
  • 2 small garlic cloves, peeled
  • 2 tsp. nutritional yeast
  • ¾ tsp. salt
  • ½ tsp. red pepper flakes
  • ½ tsp. low-sodium soy sauce or wheat-free tamari
  • ½ tsp. ground black pepper

1. Bring 4 qt. water, lemon slices, and sea salt (if using) to a boil in large pot. Add artichokes, and return to a boil. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until an outer leaf pulls off easily and base of leaf is tender.

2. Purée all remaining ingredients in blender until smooth.

3. Transfer artichokes from boiling water to bowl in sink under cold running water. Leave cooking water in pot. Place cooled artichokes on cutting board, and cut off stems. Carefully open leaves to reveal center chokes. Scoop out spiky chokes with small spoon, and discard. Return artichokes to cooking water 2 minutes to reheat.

4. Spoon 1/4 cup pesto in center of each artichoke, and gently open outer leaves. Serve with remaining pesto for dipping.

April/May 2013 p.50

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Just finished dinner. It was INCREDIBLE. Five big gold stars from the whole family. I couldn't find nutriional yeast, I haven't managed to find any in the small town we live in, and have not given in to buying it on line. I don't know what difference it could have made. Outstanding.

Ruth - 2015-07-30 01:57:30

Why the yeast in this recipe?

Trina - 2014-05-08 23:35:06

My first attempt at a vegan pesto, and the results were outstanding. I could eat this pesto with anything, and probably will! Whole family loved it, even both kiddos.

Marisa Martin-Vegue - 2013-07-09 17:59:10

I love this idea for party hosting! Thanks for the sweet presentation and recipe.

Miachel (Spiced Curiosity) - 2013-06-06 20:03:09


Daniela Davison - 2013-05-30 14:07:50