Stuffed Artichoke Bottoms with Vegetables/Peas

Artichoke bottoms: The base of this dish, providing a tender and slightly nutty flavor.

Peas: Adds a sweet and fresh taste to the stuffing.

Carrots: Brings a crunchy texture and a hint of sweetness.

Zucchini: Offers a mild flavor and a soft texture when cooked.

Olive oil: Used to coat the vegetables and add richness.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a subtle heat and depth of flavor.

Garlic powder: Infuses the dish with a savory and aromatic note.

When preparing the artichoke bottoms, make sure to trim any tough edges and give them a quick rinse under cold water to remove any lingering brine or preservatives. This will ensure a cleaner taste and better texture. For the vegetable mixture, consider cutting the carrots and zucchini into uniform pieces to ensure even cooking. Tossing the vegetables in olive oil not only helps them roast evenly but also enhances their natural flavors. If using frozen peas, there's no need to thaw them beforehand; they will cook perfectly in the oven.

• artichoke bottoms - Substitute with portobello mushroom caps: They have a similar shape and can be stuffed easily, providing a meaty texture.

• artichoke bottoms - Substitute with bell pepper halves: They can hold the stuffing well and add a sweet flavor.

• fresh or frozen peas - Substitute with edamame: They offer a similar texture and a slightly nutty flavor.

• fresh or frozen peas - Substitute with green beans: When chopped, they provide a similar color and crunch.

• diced carrots - Substitute with butternut squash: It has a similar sweetness and texture when cooked.

• diced carrots - Substitute with sweet potatoes: They offer a similar sweetness and can be diced to the same size.

• diced zucchini - Substitute with yellow squash: It has a similar texture and mild flavor.

• diced zucchini - Substitute with eggplant: When diced, it provides a similar texture and absorbs flavors well.

• olive oil - Substitute with avocado oil: It has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: It has a neutral flavor and a high smoke point, suitable for cooking.

• salt - Substitute with soy sauce: It adds a salty flavor along with umami richness.

• salt - Substitute with sea salt: It provides a similar salty flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: It offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: It adds heat and a bit of extra spice.

• garlic powder - Substitute with fresh garlic: It provides a more intense garlic flavor.

• garlic powder - Substitute with onion powder: It offers a similar savory depth, though with a different flavor.

• Allow the stuffed artichoke bottoms to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the vegetables soggy.

• For storing in the refrigerator:

  1. Place the cooled stuffed artichoke bottoms in an airtight container.
  2. Store in the refrigerator for up to 3-4 days.
  3. When ready to eat, reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• For freezing:

  1. Arrange the cooled stuffed artichoke bottoms on a baking sheet lined with parchment paper, making sure they are not touching each other.
  2. Place the baking sheet in the freezer for about 2 hours or until the stuffed artichoke bottoms are frozen solid. This prevents them from sticking together.
  3. Transfer the frozen stuffed artichoke bottoms to a freezer-safe airtight container or a resealable plastic freezer bag. Label with the date.
  4. Store in the freezer for up to 2-3 months.

• For reheating frozen stuffed artichoke bottoms:

  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen stuffed artichoke bottoms in a baking dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 25-30 minutes or until heated through and the vegetables are tender.

• Tips for best results:

  • Avoid microwaving the stuffed artichoke bottoms as it can make the vegetables mushy.
  • If you prefer a crispier texture, uncover the stuffed artichoke bottoms during the last 5 minutes of reheating.
  • For added flavor, drizzle a bit of olive oil over the stuffed artichoke bottoms before reheating.

• Preheat your oven to 350°F (175°C). Place the stuffed artichoke bottoms in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 15-20 minutes or until heated through.

• For a quicker option, use a microwave. Place the stuffed artichoke bottoms on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent drying out, and heat on medium power for 2-3 minutes. Check if they are heated through and add more time if necessary.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil or a bit of water to the pan, then place the stuffed artichoke bottoms in the skillet. Cover with a lid and heat for about 5-7 minutes, turning occasionally to ensure even heating.

• For an air fryer, preheat to 350°F (175°C). Place the stuffed artichoke bottoms in the basket in a single layer and heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• Oven: Used to bake the stuffed artichoke bottoms at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the peas, carrots, zucchini, olive oil, salt, black pepper, and garlic powder.

• Baking dish: Holds the artichoke bottoms and vegetable mixture while baking in the oven.

• Spoon: Used to spoon the vegetable mixture into each artichoke bottom.

• Measuring cups: Used to measure out the peas, carrots, and zucchini accurately.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, and garlic powder accurately.

• Knife: Used to dice the carrots and zucchini into small pieces.

• Cutting board: Provides a safe surface to dice the vegetables.

Use pre-cut vegetables: Save time by using pre-cut carrots, zucchini, and peas from the store.

Pre-cook vegetables: Steam or microwave the vegetables slightly before stuffing to reduce baking time.

Use frozen peas: Opt for frozen peas which are already blanched and cook faster.

Prepare in advance: Mix the vegetable filling the night before and store it in the fridge.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.