Try these Vegan Italian-Style Steamed Stuffed Artichokes for a delicious, hearty, and deeply flavorful artichoke appetizer.
With a large knife, cut the stem off the artichoke to make a flat bottom. With scissors, cut the tips off each artichoke leaf. Then, pull the leaves slightly apart to separate and leave room to add stuffing.
In a food processor, add raw cashews and pulse until a fine meal has formed. Pour into a small bowl.
Add Italian seasoned breadcrumbs, nutritional yeast, garlic powder, dried basil, salt, and black pepper to bowl. Mix with pulsed cashews.
Add olive oil and mix until combined.
Over a larger bowl, using your hands, smush and stuff the breadcrumb mixture into the artichoke leaves. Keep in mind, this mixture will be enough for two large artichokes.
Once stuffed, push a garlic clove all the way down the center of the artichoke, as far down as you can. Then, drizzle lemon juice over the top.
Fill a large pot with water, enough to go about halfway up the artichoke. Add artichokes and bring to a boil. Lower heat, cover, and simmer for 60-80 minutes, or until the leaves pull out easily.
*We usually have no problem finding Italian seasoned breadcrumbs at our supermarket but, if you have trouble finding it (or if you usually make your own breadcrumbs), you can add the following spices to each cup of plain breadcrumbs:
1/2 teaspoon salt
1/2 teaspoon parsley
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon basil