Artichokes Stuffed with Quinoa And Pesto

Artichokes Stuffed with Quinoa And Pesto

1 HR 15 MINS

2 Fresh Artichokes
1/2 Cup Quinoa
1 Cup Basil Leaves
2 Cloves of Garlic
1 Cup Of Water
2 tbsp Olive Oil
2 tbsp Pine Nuts
1 tbsp Balsamic Vinegar
Salt and Pepper

Preheat the oven to 200°C, 400°F, cook the quinoa according to the packets instructions, wash the artichokes and cut 1 inch off the top and remove the stem as close to the artichoke as possible. Put the basil, garlic, half the olive oil, balsamic and pine nuts in a blender and pulse till smooth, combine with the cooked quinoa and season with salt and pepper. Open the artichoke and remove the smallest leaves covering the choke (the furry bit) remove that too but leave the heart intact beneath. Stuff the quinoa pesto mixture into the centre of the artichokes and place in a baking tray with a cup of water poured into the tray, cover with tin foil and cook for about an hour. 

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
451 208 23.1g 2.9g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
179mg 1458mg 53.4g 14.5g 5.4g 15.4g
Vitamin A Vitamin C Calcium Iron - -
21% 92% 15% 31% - -
No cholesterol Low in sodium High in dietary fiber High in manganese Very high in magnesium Very high in phosphorus
Dinner Lunch

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