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Artichokes With Sundried Tomatoes And Marjoram Stuffing

serves 2

When you stuff artichokes, it’s best to remove the choke before ahead of time. That way, when you get to the heart you can dig right in without getting a mouthful of fuzz.

Read more about this recipe at VeganYumYum.


2 artichokes, trimmed and choke removed

2 cups breadcrumbs
4-5 tablespoons fresh marjoram
1/3 cup chopped sundried tomatoes, oil packed
1/4 teaspoon salt
black pepper, to taste
olive oil

Broth for Steaming
3 cups water
1 vegetable bouillon cube
3-4 lemon slices
1 bay leaf
Black pepper


prep: 15 minutes
total: 1 hour 15 minutes


large bowl
Dutch oven


1. Toss all the ingredients of the stuffing together, save the olive oil. Drizzle the olive oil into the stuffing mixture until just moistened.

2. Fill the center cavity of each artichoke with stuffing. Use the remaining stuffing in between the leaves of each choke. Spread the stuffing out as evenly as you can, filling as many crevices as you can.

3. Place broth ingredients in the bottom of a Dutch oven large enough to fit the artichokes. Set the artichokes inside, making sure the broth level only covers an inch or so of the bottom of them. Simmer, covered, for 30-45 minutes, or until the leaves are tender and can be removed with a gentle tug.

4. Preheat oven to 350F, and bake the steamed chokes for 10-15 minutes until the stuffing is crispy and browned. Serve immediately.

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