Stuffed Globe Artichokes with Herby Quinoa
A nourishing, seasonal dish featuring tender globe artichokes stuffed with herby quinoa flavored with foraged lemony sorrel, garlic scapes and three cornered leek. Perfect for a spring or early summer meal straight from the garden and hedgerow.
Ingredients
For the artichokes:
- 4 medium Artichokes about 300 g each
- 1 lemon for acidulated water
- 1 tbsp Olive oil
- 1/2 tsp Salt
For the Herby Quinoa Stuffing
- 150 g Quinoa
- 300 ml water
- 2 Garlic scapes minced
- 2 tbsp three cornered leek finely chopped
- 20 g wild sorrel finely chopped
- 10 g fresh parsley
- 15 ml Lemon juice about 1/2 Lemon
- 22 ml Olive oil
- Salt and Pepper to taste
Optional toppings:
- 1 tsp Sunflower seeds for crunch
- Grated cheese or vegan cheese
Instructions
Prepare the Artichokes
- Fill a large pot with water and squeeze in the juice of 1 lemon. Add the lemon halves too.
- Trim the artichokes: cut off the stem so they sit flat, snip the spiky tips of the outer leaves, and remove any tough outer leaves.
- Gently open the leaves and scoop out the fuzzy choke with a spoon.
- Place them into the lemon water to prevent browning.
Cook the Artichokes
- Bring a large pot of salted water to a boil and steam the artichokes for 25–30 minutes until tender (a leaf should pull away easily).
- Drain and let cool slightly.
Cook the Quinoa
- Rinse the quinoa under cold water.
- In a pot, toast the quinoa for 2 minutes with a splash of olive oil, then add water and a pinch of salt.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Let stand for 5 minutes off heat, then fluff with a fork.
Prepare the Herby Filling
- In a pan, sauté garlic and shallot/wild onion in olive oil until soft (2–3 minutes).
- Add to the quinoa along with chopped sorrel, parsley, lemon zest, lemon juice, olive oil, salt, and pepper.
- Mix well. Sorrel will wilt slightly from residual heat.
Stuff the Artichokes
- Gently open each artichoke and spoon quinoa mixture inside, pressing it between the leaves and into the heart cavity.
- Sprinkle with sunflower seeds and optional cheese or nutritional yeast.
Bake to Finish (Optional but recommended)
- Preheat oven to 180°C (350°F).
- Place stuffed artichokes in a baking dish. Drizzle with olive oil and a splash of water or stock.
- Cover with foil and bake for 10–15 minutes to warm through and crisp the tops.
Serve
- Serve warm with a wedge of lemon and a drizzle of good olive oil. Pairs beautifully with a light salad or steamed greens.
Notes
Notes
- Lemony Herb Substitution: Sorrel (Rumex acetosa) has a bright, lemony taste that pairs beautifully with quinoa. If you can't find it wild, garden sorrel or even a small amount of lemon balm or wood sorrel (Oxalis spp.) can work.
- Wild Onion Notes: Wild onions like Allium vineale (crow garlic) or Allium triquetrum (three-cornered leek) are excellent spring foraged flavors. Substitute with shallots or scallions if foraging isn’t possible.
- Make It a Meal: Serve with a chilled white wine or elderflower cordial.
- Make Ahead: You can prep the quinoa and steam the artichokes a day ahead. Assemble and bake before serving.
- Allergy-Friendly: Gluten-free, nut-free, and easily made dairy-free/vegan.