1. Combine all ingredients except for the artichokes in a large bowl. Cut the top inch off of each artichoke using a serrated knife. Trim off all but 1/2 inch of each stalk. Smash the artichoke a few times against the cut end where the leaves are exposed to loosen the leaves. Use your fingers to pull the leaves apart more and expose the “choke” — the spiky, usually purple, leaves in the center. Pull them out, a few at a time (you can’t grab them all at once, they won’t budge!) until you expose the fuzzy/hairy part of the choke. Use a spoon to scrape it out.
2. Stuff the breadcrumb mixture down between the leaves. When you add it to the center, do not pack it tightly, just sprinkle it in.
3. Add 2 inches of water to a pot with a steamer basket. Place the artichokes in the steamer basket and steam with the lid on for 45 minutes.
4. Transfer to the broiler for a few minutes if you want the tops crispy.
1. Preheat oven to 400 F. Cut tops off artichoke leaves and peel back leaves to reveal the purple “choke” inside – use a grapefruit spoon (or other sharp spoon with ridges) to carefully scrape out and remove.
2. Meanwhile, brown ground beef for 4-5 minutes over medium-high heat in a large skillet. Add garlic, red onion and red pepper, sautéing for 2-3 minutes until tender.
3. Cut cauliflower into small florets. Using a food processor, pulse cauliflower into a rice-like texture. Add to skillet with ground beef mixture and remove from heat. Set aside.
4. Add ground beef mixture to stuff each artichoke, drizzling with olive oil and then topping with parmesan cheese. Bake in the oven for 25 minutes.
5. Remove from oven and sprinkle with pomegranate seeds and parsley. Serve immediately and enjoy!
1. Bring a large pot of water to boil. Enough water to cover three artichokes.
2. Trim the tips of the artichoke leaves (they have sharp spikes). Cutaway the base of the artichoke and any smaller leaves close to the base. Using a serrated knife, slice around 3/4 inch to an inch off the tip of the artichoke. Place the artichokes base side down in the boiling water. Place a small lid over the artichokes to keep them submerged in the water. Boil for 30 minutes, until the outer leaves are easily pulled off. Remove the artichokes from the water and let cool. (Do not discard the artichoke water.)
3. Once the artichokes are cool, remove the outer leaves until you have gotten to the artichoke heart. Cut the artichoke heart into 6 – 8 small pieces. Set the artichoke pieces to the side.
4. Place the broccoli rabe in the artichoke water and boil for 3 – 5 minutes until the broccoli rabe is tender and bright green. Strain and set to the side. Once cool, chop into bite-size pieces.
5. Preheat the oven to 375ºF.
6. In a large frying pan, heat the oil on medium heat. Add the onions and fry until soft and translucent. Add the garlic and fry until aromatic.
7. Add the ground beef or plant-based crumbles and fry until light brown.
8. Add the diced tomatoes, tomato sauce, and basil. Simmer for 10 minutes. Season with salt.
9. Bring a large pot of water to boil. Add the dry ziti noodles and cook until al dente. You don’t want the noodles too soft because they will further cook down in the tomato sauce. Drain the noodles and add them to a 9 x 13 lasagna pan.
10. Add the tomato meat sauce to the noodles + 1 cup of water and combine. If your pasta sauce seems on the more liquid side, omit the cup of water. Add the Parmesan cheese and combine.
11. Top the ziti with cubed mozzarella cheese and a drizzle of olive oil.
12. Place the lasagna pan into the oven and bake for 20 minutes. Turn the oven to broil and cook for 1 – 2 minutes until the cheese is golden and bubbling.
13.
13. Remove from the oven and serve warm.
14. The baked ziti can be kept in the fridge in a container with a tight-fitting lid for 5 days.
1. Preheat oven to 425˚F. Toss together artichokes, olive oil, and half of the salt and pepper; transfer to 13- x 9-inch baking dish. Cover with foil; roast for 15 minutes. Remove foil; roast for 15 to 20 minutes or until tender and golden brown. Let cool completely. Trim off woody stems and outer leaves; remove choke. Chop hearts and tender leaves.
2. Using electric mixer, beat cream cheese until light and fluffy. Beat in mayonnaise, 1/2 cup Asiago cheese, horseradish, garlic, lemon zest, lemon juice, and remaining salt and pepper until blended. Stir in artichokes.
3. Reduce oven temperature to 400˚F. Scrape mixture into greased 4-cup baking dish. Sprinkle with remaining Asiago cheese. Place on baking sheet; bake for 15 to 18 minutes or until cheese is golden. Serve warm with crackers.
COOK’S TIP
To trim the artichokes, cut away sharp outer leaves with kitchen shears and peel away leaves until the pale, edible center is exposed. Cut the artichoke in half and remove the purple leaves and “hairs” that surround the heart.
Steam Andy Boy broccoli for 6 to 8 minutes until tender-crisp. Drain under cold water.
Mix cooked Andy Boy broccoli with artichoke hearts.
Transfer to a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.
In a sauté pan, heat olive oil over medium heat, add garlic and onions and cook until onion is translucent. Bring the heat to high and add the mushrooms and sauté for 5 more minutes. Add half and half, and season with salt and pepper.
Pour the sauce over the broccoli artichoke mix and sprinkle with Parmesan cheese.
Preheat oven to 350 degrees.
Bake until heated through and bubbly, about 30 minutes. Sprinkle the top with almonds and bake 10 minutes longer.
7. Add the ground beef or plant-based crumbles and fry until light brown.
13.