Stuffed Artichokes with Preserved Lemon
This mom-inspired quinoa filling makes these artichokes a high-protein, satisfying one-dish meal.
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Cooking tools:
- Grapefruit spoon
- Dutch oven
- Kitchen shears
- Mixing bowl
- Chef's knife
- Colander
- Stove
Ingredients
- ¾ cup ivory quinoa
- 1½ 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
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