Stuffed artichokes are one of my family’s favorite weekday meals. They’re fun to make, and you get to eat them with your hands, which is always popular with kids. Plus, they make great leftovers. You just heat them up the next day, and you’ve got a great hearty meal for lunch. One of the important life lessons we’re teaching our daughters is to avoid food waste. In this house, we save every single bit of leftover food, and we find a way to incorporate it into another meal during the week. Food waste just isn’t acceptable, especially when there are so many kids around the world who suffer from hunger every single day. Since feeding hungry kids is something I feel pretty strongly about, making sure my girls know the facts about hunger is important to me.
So, when The Giving Table initiated their Feed South Africa campaign to raise money to provide 100 South African school children a daily meal for one year, of course I joined up! In addition to donating my post today to raise awareness for child hunger, I’m also donating $10 to The Lunchbox Fund! It might not seem like a lot, I mean $10 barely covers someone’s lunch these days, but to these kids, $10 could mean their only meal of the day. So, today, I’m asking all my readers to consider donating with me, so we can all help make a difference in the lives of hungry kids.
Here are a few reasons why you should donate:
If you’d like to join your $10 to such a great cause,
In the mean time, enjoy these stuffed artichokes. They’re topped with brown rice and mushrooms, and seasoned with mint, tomato sauce and plenty of lemon juice. Sprinkle these gorgeous things with some breadcrumbs, then set them under the broiler for a few minutes until the tops are golden brown. Now, that’s what I call a great meal.
Brown Rice & Mushroom Stuffed Artichokes
- 4 large artichokes
- 3 tablespoons olive oil, divided
- 1 garlic clove, minced
- 2 cups chopped mushrooms
- 2 cups cooked brown rice*
- 3 tablespoons tomate sauce
- 1/2 tablespoon ground mint
- Juice of 2 lemons, divided
- Salt and pepper, to taste
- 2 tablespoons breadcrumbs
- 1/4 fresh parsley, roughly chopped (optional)
Bring a large pot of water to a boil over medium-high heat. Wash the artichokes, and use a sharp knife to cut off the top 1/4 inch of each artichoke. Cut each artichoke in half lengthwise, and use a spoon to scrape out the middle, leaving the artichoke heart intact. Place the artichoke halves in the boiling water, and boil until fork-tender and one of the artichoke leaves pulls off easily when tested. Drain the artichokes, and let cool slightly. Transfer the artichokes to a baking sheet, and turn the oven broiler on low.
While the artichokes are boiling, make the stuffing: in a medium-sized saucepan over medium heat, combine 2 tablespoons of the olive oil, minced garlic, chopped mushrooms, and the brown rice. Cook the mushroom-rice mixture for a few minutes, stirring occasionally, then stir in the tomato sauce, ground mint, and juice of 1 lemon. Cook for another 2-3 minutes, and season with salt and pepper to taste.
Spoon some of the mushroom-rice stuffing on to each artichoke half, drizzle the artichokes with the remaining 1 tablespoon of olive oil, and sprinkle with the breadcrumbs. Place the baking sheet in the oven, and broil on low for 8-10 minutes (checking every 2-3 minutes), until the tops are golden brown. Remove from the oven, let cool slightly, then garnish with the juice of 1 lemon, fresh parsley, and enjoy!
*To make this grain free, replace the brown rice with 2 cups raw grated cauliflower.