In The New York Times today, Melissa Clark writes about her ex-mother-in-law's Italian stuffed artichokes. It's a dish we've made and shared with you before, only ours has one distinct difference. Read on to see what it is—and get the recipe for the beautiful vegan stuffed artichoke, above...
We have a family recipe for stuffed artichokes that involves the same method of cramming breadcrumbs down in between the leaves of the artichokes and steaming or baking them until the whole thing is a big mess of delicious. Ours, however, are full of anchovies.
• Here's the recipe: Stuffed Artichokes
We told you then, and we'll say it again: We don't really like anchovies, but we love these artichokes. The anchovies are cooked until they dissolve, adding nothing more than intense flavor and saltiness to the stuffing. No fishy taste.
But if that turns you off, Clark's artichokes look amazing. They're stuffed with breadcrumbs, parmesan, fresh herbs, and capers.
• Read the article and get the recipe: A Lasting Fondness for Artichokes, from The New York Times
And what of the photo above? It's from Lauren at the blog Vegan Yum Yum, a beautiful, brightly photographed site with tons of recipes. Lauren's artichokes are stuffed with a mixture that includes sundried tomatoes. Yum yum indeed.
• Get her recipe: Artichokes with Sundried Tomato and Marjoram Stuffing
Related: Food Science: Artichokes and Sweetness
(Images: Lauren of Vegan Yum Yum. Used with permission.)