Laura's Vegan Table


  • 2 large artichokes
  • 3/4 cup plain breadcrumbs (if using seasoned breadcrumbs, don't add salt)
  • zest of 1 small lemon
  • 1 tablespoon lemon juice
  • 1/4 cup grated vegan parmesan
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • salt to taste

I have always loved stuffed artichokes. Even as a kid. My mom or my grandma would make these and they were fun to eat. Removing each leaf and enjoying the savory combination of the garlic, salt, lemon and the parmesan with the breadcrumbs is so tasty. It has a warm, home cooking feel that reminds me of Italian Sunday dinners. This Sicilian dish is a rather simple recipe that just looks like it might be more complicated. It just takes some wait time but only requires a few easy steps.


Add the breadcrumbs to a dry pan and heat on medium heat until they are lightly browned, about 5-7 minutes. Stir the breadcrumbs around frequently so that they don’t burn. Set aside to cool. Cut the stems off of the artichokes and remove the outer layer of tough leaves. Then trim off the top inch or so so that the top of the artichoke is flat. Zest the lemon and set the zest aside. Cut the lemon in half and use one of the cut sides to rub onto all sides of the artichokes. Then in a bowl, mix the breadcrumbs, lemon zest, lemon juice, parmesan, garlic and two tablespoons of olive oil. Season with salt. Stuff the outer leaves with the stuffing, opening up the leaves to fill, and add some stuffing on top. Fill a small pot with about 2 inches of water. Place the artichokes in the pot so that they stand up straight. Drizzle remaining olive oil on top and cover. Bring to boil and then reduce heat to a simmer. Simmer for about 45 minutes. You can let them cool a little and serve them as is. Or place in an 425F oven and roast for 8-10 minutes so that they are lightly browned on top.