Stuffed Artichokes With Red Quinoa And Brillat-Sava

Name: Stuffed Artichokes With Red Quinoa And Brillat-Savarin Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 artichokes mediums; 3 cloves garlic finely minced; 1 teaspoon salt; 1/2 teaspoon cracked black pepper; 1 lemon juiced; 1 tablespoon fresh tarragon finely chopped; 8 ounces red quinoa; 16 ounces chicken stock; 2 scallions chopped; 3 ounces brillat savarin cheese or similar rich creamy cheese; b; 1/2 red onion large, diced; 2 tablespoons grated Parmesan Romano cheese

Servings: persons

2 artichokes mediums
3 cloves garlic finely minced
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 lemon juiced
1 tablespoon fresh tarragon finely chopped
8 ounces red quinoa
16 ounces chicken stock
2 scallions chopped
3 ounces brillat savarin cheese or similar rich creamy cheese; b
1/2 red onion large, diced
2 tablespoons grated Parmesan Romano cheese

1
Soak quinoa in warm water for 15 minutes.
2
Rinse artichokes in running water for 1 minute each. Remove base petals that are small or discolored. Slice off stem close to the base.
3
Boil 4 inches of water in a deep saucepan.
4
Reduce heat to a simmer and add artichokes, salt, pepper, lemon juice, tarragon and 2 diced garlic cloves.
5
Cover and let simmer for 25-30 minutes, until petals near the middle can be easily pulled out.
6
Transfer artichokes from pan to a baking rack, turning upside down to drain and cool.
7
Rinse quinoa and pour chicken stock in small saucepan. Simmer on medium high heat and add rinsed quinoa. Cover and let simmer 25-30 minutes on medium heat. Add additional chicken stock if liquid boils off before its cooked.
8
Add diced red onion, scallions, cheese, and 1 Tbsp grated Parmesan to cooked quinoa and thoroughly integrate.
9
Separate layers of artichoke petals and place quinoa between them.
10
Sprinkle artichoke with remaining Parmesan and bake at 375 degrees for 10-15 minutes, until golden brown.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 artichokes mediums, 3 cloves garlic finely minced, 1 teaspoon salt, 1/2 teaspoon cracked black pepper, and more.

Yes, Stuffed Artichokes With Red Quinoa And Brillat-Savarin Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Artichokes With Red Quinoa And Brillat-Savarin Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions