Close this search box.

Stuffed Artichokes with Preserved Lemon

Stuffed Artichokes with Preserved Lemon

Terry Walters
I can still taste my mother’s stuffed artichokes and remember how her herbed-breadcrumb filling would deliver a satisfying savory bite with each leaf. This mom-inspired quinoa filling makes these artichokes a high-protein, satisfying one-dish meal.
Course Main Course
Servings 4 (or 8 if serving halves)



  • ¾ cup ivory quinoa
  • cups water
  • 1 stick kombu
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons minced Preserved Lemon
  • ¼ teaspoon sea salt


  • Juice from 2 lemons
  • 4 medium globe artichokes
  • Paprika
  • Extra virgin olive oi



  • Place quinoa in pot with water and kombu. Bring to boil, reduce heat, and simmer covered until quinoa is tender and water is absorbed (about 15 minutes). Remove from heat and set aside to cool.
  • In small skillet over low heat, sauté olive oil and garlic 2 minutes (or until lightly browned). Remove from heat and fold in parsley, mint, dill, preserved lemon, and salt. Discard kombu and fluff quinoa. Fold in garlic-herb mixture and set aside.


  • Fill large bowl with water and add lemon juice. One at a time, cut off stem and top quarter of each artichoke. Use scissors to trim and discard tips of leaves. Pull leaves open and use grapefruit spoon (or similar) to scoop out and discard the fuzzy choke. Place in lemon water to prevent browning while preparing remaining artichokes.
  • Remove one artichoke from lemon water, drain, and starting at the bottom, stuff a small amount of quinoa into each leaf until artichoke is fully stuffed. Place in large Dutch oven and repeat with remaining artichokes. Fill Dutch oven with 2 inches water, cover, and bring to boil. Reduce heat and simmer 40 minutes (or until bottoms are tender when pierced with knife).
  • Remove from pot, sprinkle tops with paprika, drizzle lightly with olive oil, and serve.


This recipe is reprinted with permission from NOURISH: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.
Photo by Julie Bidwell, © 2022.
Keyword artichoke, lemon