Ingredients
FROM CUISINERY FOOD MARKET
- 12 Artichoke Bottoms
- Clovis Champagne Vinegar
- White Truffle Oil
- Extra Virgin Olive Oil Kalios “03 Douceur”
- Fleur De Sel with Roasted Spices
- Roasted Red and Yellow Tomato Wedges
- Roasted Red Bell Peppers
- Organic Quinoa & Kale - Fully Cooked
AT YOUR LOCAL GROCERY STORE
- 1/2 tbsp Corn Starch
- 2 tbsp White Sugar
Step 1
- Make sure your artichoke bottoms have been refrigerated for at least a few hours before beginning. Once thawed, drain and season the artichoke bottoms. Pre heat oven to 375 degrees. Toss in olive oil and reseason.
Step 2
- Get a baking dish ready and set it aside. Chop ¾ of your roasted vegetables (keep some whole pieces for garnish!) and reserve with marinade in package. Add ½ tbsp of corn starch and mix.
Step 3
- Fill the seasoned raw artichoke bottoms with the chopped roasted vegetable mix. Place artichoke bottoms on the baking dish as you fill them. Top with crushed vegan cracker crumbs and lightly drizzle with olive oil. Bake for 20 minutes or until the bottoms are tender. Set aside for plating.
Step 4
- Reduce champagne vinegar on low-med heat by ½. Allow to cool and add suger at the end of reduction. Heat quinoa kale blend and season with fleur de sal to have harmonious flavor with the artichokes. Then, mix with Truffle Oil. Start with 2 tbsp and add more depending on personal preference.
Step 5
- Use the quinoa as a base and place the artichoke bottoms as the centerpiece. Drizzle with truffle oil and garnish with remaining roasted vegetables. Taste life!
