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Home > Health Information > Recipes > Cauliflower with Caper Berry Stuffed Artichokes

Cauliflower with Caper Berry Stuffed Artichokes

Vegan Recipe - Serves Two

Artichokes are a sunny treat, found growing abundantly in California. They have a smooth, buttery green taste, packed with nutrition. Artichokes are high in antioxidants from phytonutrients cynarin cauliflowerand silymarin. Scientific evidence attributes some therapeutic properties in artichokes, suggesting that they can help prevent atherosclerosis and hyperlipidemia.

This recipe is vegan, tasty, nutritious and hearty. A general dinner serving size includes two whole large artichokes and can be accompanied with a salad, soup or a small side dish such as roasted vegetables or baked sweet potato.

Cauliflower with Caper Berry Stuffed Artichokes Ingredients:

  • 4 whole large roasted and semi-cooled or cold artichokes (trimmed - remove small tough outer leaves and cut off spiny tips)
  • 1 head of cauliflower (steamed or roasted semi-soft)
  • ½ bulb of roasted garlic (roast garlic in oven with olive oil and salt for ½ hour until cloves are golden and soft)
  • Juice of ¼ lemon
  • 2 tbsp of toasted pine nuts (or walnuts) - optional
  • ½ cup of fresh parsley
  • ½ of red bell pepper minced
  • 1 tsp of dried oregano (or Italian seasoning – no salt added)
  • 2 tbsp of caper berries (small) with some juice (can substitute minced olives), optional
  • Salt and pepper to taste
  • ¼ cup and 1 tbsp of olive oil (can substitute with grape seed oil)
  • 2 large cloves of fresh garlic, minced

Directions:

Combine roasted cauliflower, roasted garlic (peel removed), lemon juice, pine nuts (optional), parsley, red bell pepper, oregano and 1 tbsp of olive oil in a food processor and combine until cauliflower is a rice-like consistency and all ingredients are blended. Add salt and pepper to taste. Gently mix in ½ of caper berries by hand so as not to break the berries.

Stuff this mixture into the artichoke by spreading mixture on leaves, and cut a cavity for the mixture to be stuffed into the top of the artichoke, without damaging the artichoke heart.

Roast at 375 degrees for 35 minutes or until artichokes and the stuffing are hot.

Meanwhile, heat ¼ cup of olive oil in a saucepan, and add minced garlic and caper berries with juice until warm on medium/low heat. Be very careful not to overcook or burn the garlic. If the garlic begins to brown, reduce the heat of the oil immediately.

Serve artichokes whole with the olive oil mixture on the side for dipping or to pour over the artichoke.

Variation:

To add extra protein to the dish, combine a ¼ cup of cannelloni beans to maintain a vegan dish, or include cheese such as a ¼ cup of smoked Gouda or sharp provolone to make it vegetarian. For meat, consider serving with a small micro green salad on the side with a bit of grilled fish or chicken.

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