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Cut 1 whole lemon in half. Squeeze juice of 1/2 lemon in a large bowl, then fill the bowl with water. Stir well. Carefully use a serrated knife to cut off the top third of each artichoke, then use scissors to clip off and discard sharp leaf points, placing each artichoke in the lemon water as you finish. Once artichokes are cleaned and prepped, cut out and remove the inner leaves and fuzzy choke to create a cavity to stuff with the grain mixture.
In a large bowl, stir together whole grains, garlic, bread crumbs, nutritional yeast, onion, parsley, lemon zest, lemon juice, onion granules, salt and pepper. Stuff each artichoke with the grain mixture, spooning into the center and between leaves.
Thinly slice reserved 1/2 lemon and combine with broth and bay leaves in a wide ovenproof saucepot. Snugly arrange artichokes in the saucepot and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer about 30 minutes or until tender (when a leaf can be easily removed from artichoke).
Meanwhile, preheat the oven to 425°F.
Transfer the saucepot to the oven. Roast artichokes, uncovered, 10 to 12 minutes or until tops are lightly browned. Cut remaining lemon into 4 wedges and serve with artichokes.