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Artichokes Stuffed with Arugula Pesto

Vegetarian Times Editors
  • minutes
  • Serves 4

INGREDIENTS

4

Artichokes, large

3 cups

Arugula, tightly packed

2 tbsp

Basil

2

Garlic cloves, small

1

Lemon, small

2 tbsp

Lemon juice

1/2 tsp

Soy sauce or wheat-free tamari, low-sodium

1/2 tsp

Black pepper, ground

2 tsp

Nutritional yeast

1/2 tsp

Red pepper flakes

3/4 tsp

Salt

1 tsp

Sea salt

1/2 cup

Olive oil

1/2 cup

Cashews, raw or roasted unsalted