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Monmouth Co-op March Recipe

We are seeing some seasonal veggies popping up here at Monmouth County Organic Co-op … wondering what to make with seasonal vegetables?


Presenting: Stuffed Artichokes which happens to be accidentally gluten free.


DID YOU KNOW? Artichokes are a member of the sunflower family, technically a perennial thistle? They are loaded with fiber, vitamin K, vitamin C, folate, calcium, iron and potassium. 


Stuffed Artichokes Ala March




·         Kitchen shears

·         Large pot 

·         Steamer basket

·         pressure cooker or Insta-pot with top rack

·         Large spoon

·         Large mixing bowl

·         Small mixing bowl

·         Potato masher




·         4 artichokes - cut the tips off, trim any brown leaves away, cut stem away but save for later*  (use kitchen shears to trim the sharp tips off each leaf)

·         1 small to medium sized butternut squash 

·         1 cup quinoa

·         1 small to medium onion diced small – depending on how strongly you prefer onion flavor

·         3 cloves garlic – pressed then minced

·         2 eggs

·         1 tablespoon Italian seasoning

·         2 cups vegetable broth

·         1 cup extra virgin olive oil

·         ¼ teaspoon sea salt

·         ¼ teaspoon black pepper

·         ¼ cup Parmesan cheese




·         Place the artichokes in a steamer basket inside large pot – cup of water at the bottom.

·         Cover and steam over low to medium heat for 1 hour.

·         Once done, remove from pot and set aside to cool. Discard water.

·         At the same time, place a cup of water in the Insta-pot or pressure cooker- place butternut squash on top rack

·         Set on HIGH PRESSURE for 8 minutes. 

·         Let cool then cut in half.

·         Remove seeds and center strings

·         Using a large spoon, remove squash flesh

·         Place in large mixing bowl

·         Lightly mash with potato masher (does not have to be completely smooth)

·         Set aside


Separately, add vegetable Broth, quinoa and salt to large pot. 

Bring to a boil over medium heat, then decrease heat to a simmer.

Cook until quinoa has absorbed all the broth, approx. 15-20 minutes

Remove from heat, cover and let steam for 5 minutes.

Remove lid and fluff with fork


Add to the large mixing bowl along with butternut squash

Beat eggs in small mixing bowl and add to the squash and quinoa

Add all other ingredients (onion, garlic, Italian seasoning, and black pepper) and mix well

Separate each leaf of the cooled artichokes and carefully (yet generously) stuff with our 'stuffing' using large spoon


Add 1 cup of water and 1 cup of EVOO to the instapot/pressure cooker

Place all four artichokes in the pot as snugly as possible on top rack. 

Set on HIGH pressure for 40 minutes

Release steam naturally

Let cool, sprinkle with parmesan cheese before serving.


How to eat stuffed artichokes:

Peeling off one artichoke leaf off at a time, hold the pointy part, scrape the leaf with your teeth, which will give you a bite of artichoke flesh and stuffing at the same time. Toss used leaves aside, in a separate bowl for throwing away when finished.


How to remove the artichoke heart without getting bitten by the artichoke prickles:

After all of the leaves have been eaten and discarded, you find a delicious meaty heart at the core. Remove the inedible fuzzy bristles with a spoon.


What to do with the leftover stem?*

Another secret find! Use a vegetable peeler and remove the woody/fibrous outside, until you reach pale flesh. Then steam, boil, or even grill!

Looking for access to all the coolest organic fruits and vegetables? 

Text 732.500.4949 for more info on how to join us on one of our amazing produce shipments. We service all of Monmouth County, with pick-ups Friday nights and Saturday mornings … we've even been known to drop off to folks in need!



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