You can use the filling here to fill other vegetables, such as peppers, zucchini etc.
The filling makes delicious, substantial croquettes in their own right! Form balls, roll in breadcrumbs and shallow fry in hot olive oil.
6 medium artichokes
half a cup of breadcrumbs
100 g (3 oz) Seitan (wheat protein), minced in a food processor
2 cloves garlic, chopped
small bunch parsley, chopped
vegetable stock (or water)
Trim the artichokes, removing the tough outer leaves, discarding the hairy choke and hollowing out the middle (save these tender leaves and chop finely)
Combine the chopped tender artichoke centres and the rest of the ingredients (except the stock), adding salt and pepper.
Fill the artichokes and dip the filled ends in breadcrumbs.
Fry gently in very little oil on all sides to brown, then add a little vegetable stock and cover.
Cook for 10-15 minutes, checking the level of the liquid and add more when it evaporates. The artichokes should be tender.
You can make croquettes from the leftover filling to serve with the artichokes. Add an egg and flour to the filling (only if you think it needs more binding), form balls, roll in breadcrumbs and cook with the artichokes in the last 5 minutes of cooking time.