Lemon Infused Stuffed Artichoke

Ingredients:
2 lemons, divided
4 large artichokes
1 cup brown rice
1 cup quinoa
1 cup organic savory herb stuffing
3 tablespoons nutritional yeast
½ cup minced white onion
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
4 ½ tablespoons onion granules
1 teaspoon grated lemon zest
¼ teaspoon sea salt
¼ teaspoon ground black pepper
3 cups low sodium vegetable broth
2 bay leaves

Instructions:
1. Cut one lemon in half, cut other lemon in 4 wedges and set aside.

2. Fill a large bowl with lemon and juice from one lemon half and stir well.

3. Cut stems from artichokes to sit flat on your work surface and discard stems.

4. Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, and then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.

5. Once artichokes are cleaned and prepped, cut out and remove the inner leaves and fuzzy choke to create a cavity to stuff with the grain mixture. In a large bowl stir together whole grains, garlic, organic savory herb stuffing, nutritional yeast, onion, parsley, lemon juice, onion granules, lemon zest, salt and pepper.

6. Stuff each artichoke with grain mixture, spooning into the center and between leaves.

7. Cut remaining lemon half into several slices and combine with broth and bay leaves in an oven or large, wide ovenproof saucepot. Add artichokes and bring liquid to a boil over medium-high heat.

8. Reduce heat to medium-low, cover and simmer about 30 minutes or until tender (when a leaf is easily removed from artichoke.)

9. About 10 minutes before artichokes are done simmering – Preheat the oven to 425 degrees Fahrenheit.

10. Place artichokes in the oven and roast 10 to 12 minutes or until tops are lightly browned.

11. Serve with lemon wedge!

This amazing recipe was also featured on my Meatless Monday blog! Click here to get further healthy information on this delicious meal.