Artichokes:

4 medium artichokes

Filling:

¾ cup quinoa

¾ cup cooked beluga or French lentils (leftover is fine)

¾ cup breadcrumbs (omit for gluten-free version)

3 tsp fresh chopped basil

¼ cup grated pecorino cheese

1 tsp salt

½ tsp dried oregano

½ tsp black pepper

1 tsp anchovy paste (optional)

1 tsp lemon zest (from ½ lemon)

Toppings:

¼ cup fresh chopped parsley

½ cup chopped pistachios

3 tbsp olive oil

Squeeze of fresh lemon juice

Cook Mode Prevent your screen from going dark

Prepare Quinoa: Rinse quinoa under cold water for 30 seconds to remove any bitter coating. Soak in very hot water for 20 minutes, then strain.
Prepare Artichokes: Cut off the stems and remove the tough lower leaves. Trim the top 1½ inches with a serrated knife and snip jagged leaf tips. Rinse thoroughly under cold water.
Make Filling: In a mixing bowl, gently combine quinoa, lentils, breadcrumbs, basil, pecorino, salt, oregano, pepper, anchovy paste (if using), and lemon zest.
Stuff Artichokes: Over the mixing bowl, spoon the filling into each leaf, starting from the bottom and mounding over the top. Pack gently but firmly.
Cook Artichokes: Place stuffed artichokes upright in a large pot. Add enough water to cover the bottom inch. Cover and simmer over low heat for 40 minutes, or until the hearts are tender (test with a sharp knife).
Add Toppings & Serve: Drizzle with olive oil and lemon juice, then sprinkle with parsley and chopped pistachios. Serve warm.

Gluten-Free Option: Omit breadcrumbs and increase lentils and quinoa for texture.
Vegetarian Option: Skip anchovy paste.
Make Ahead: Prepare filling a day in advance for quicker assembly.
Serving Suggestion: Pairs beautifully with a light lemon vinaigrette or a side of roasted vegetables.