Vegan Stuffed Artichoke Bottoms in Pomegranate and Chard Sauce

The easiest and most impressive vegan dish you'll serve at your holiday table – guaranteed.

 

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These stuffed artichokes take 10 minutes to prepare and half a minute to devour because they are soft, melt-in-your-mouth, and accompanied by a perfectly balanced sweet and sour sauce.

And for anyone asking, "Where do I find artichoke bottoms at the end of summer?" My answer is simple: just buy them frozen and keep them in the freezer until you're ready to cook.

The filling is also effortless—I used adzuki bean, zucchini, and eggplant vegan patties by Munbatim (who partnered on this recipe—thanks to them, I can keep creating more content for the blog).

For those unfamiliar with their patties, they contain only natural ingredients like beans, zucchini, rice, onion, eggplant, and spices. Delicious, healthy, and high-quality.

I thawed the patties (which come frozen) on the counter and crumbled them with a fork. Since they are already seasoned, there's no need to add anything else.

In my opinion, the best part about this steaming pot of vegan stuffed artichokes is each serving provides a high amount of dietary fiber, which helps with satiety. The fiber comes from the vegetable itself—in this dish, the artichoke bottoms.

A bit about Vegan Stuffed Artichoke Bottoms

As mentioned, I used frozen Jerusalem artichoke bottoms from the supermarket freezer section.

If you're reading this in the spring and can get your hands on fresh artichoke bottoms—lucky you!

For the filling, I used patties made of adzuki beans, zucchini, and eggplant, which are pre-seasoned and ready to use.

You can substitute these with any of the various patties from the Munbatim range.

For the sauce, I used pomegranate juice, which provides a sweetness that balances the acidity of the lemon. You can swap this for any juice you like (if you're feeling adventurous, try apple juice).

The sauce also includes fresh chard leaves to add body. These can be replaced with fresh spinach.

Nutritional values by Clinical Dietitian and Fitness Coach Noam Bechar:

One vegan stuffed artichoke (out of 9) with one tablespoon of sauce, total weight 117g, contains:

96 kcal

3.5g Protein

13.5g Carbohydrates

3.3g Fat

2.6g Dietary Fiber

Looking for more patty ideas? How about Beetroot and Quinoa patties?

Print

Vegan Stuffed Artichoke Bottoms

In a Pomegranate and Chard Sauce

Prep time 10 minutes

Servings 9 Artichokes

Calories 90 kcal

Ingredients

• 1 Wide, flat pot (oven-safe)
• 8 patties Adzuki bean, zucchini, and eggplant by Munbatim 340g package
• 9 bottoms Artichoke, frozen or fresh No need to thaw beforehand

For the Sauce

• 3-4 shallots Finely chopped
• 3-4 Garlic cloves, sliced
• 6 tsp Olive oil
• Juice from half a lemon
• 1.5 cups Pomegranate juice 150 ml
• 3-4 leaves Swiss chard, roughly chopped Include the white stems
• Salt to taste
• 1/2 tsp Sumac Optional
• 3 Dried black lemons Optional

For Serving

• 3 tbsp Pomegranate seeds
• Small handful of fresh parsley, chopped

Instructions

Preparing the Filling

1. Thaw the patties on the counter or in the microwave and transfer to a deep bowl.

   

2. Using a fork or your hands, crumble the patties well.

   

3. Add a tiny bit of water (one or two tablespoons) and mix well until the mixture becomes sticky enough to hold together.

4. Trim the base of each artichoke bottom slightly so they can stand upright in the pot without tipping over.

5. Form a small ball from the patty mixture and press it firmly into the center of the artichoke bottom.

   

6. Repeat the process with the remaining artichoke bottoms.

Preparing the Sauce

1. In a wide, flat pot, sauté the shallots and garlic for a few minutes until fragrant.

2. Add the chopped chard leaves and a pinch of salt and stir.

3. Sauté the chard for 2-3 minutes until wilted.

4. Add the lemon juice and pomegranate juice and stir to combine.

   

5. If using dried black lemons, add them to the sauce now.

6. Cover the pot and simmer on low heat for 30-40 minutes until the sauce reduces.

   

7. Check occasionally to ensure the liquid hasn't evaporated completely. If it has, add a little more pomegranate juice.

8. After 40 minutes, preheat the oven to medium heat with the top broiler on.

9. Drizzle a bit of olive oil over the stuffed artichokes and place the pot in the oven for 10 minutes for a quick browning.

   

For Serving

1. Sprinkle with a bit of sumac, pomegranate seeds, and some chopped parsley.