The Recipes

Asian Stuffed Artichoke

Yes, I know I just made an artichoke a few days back, but I was so inspired by my new phase of pairing vegetables with flavors that aren't traditionally associated with them, I just couldn't resist.

Asian-Stuffed Artichoke


- 1 artichoke, trimmed 

- 1/4 c. panko bread crumbs

- 1 T. sambal olek

- 3 T. soy sauce

- 1 T. rice wine vinegar

- 1 T. honey

- 1 tsp. oyster sauce

- 2 T. onions, finely diced

- 1 T. freshly-grated ginger

- 1 clove garlic, minced

- pepper

- 1 lime, halved

Preheat the oven to 400 degrees.

Put the artichoke in a pot of water.  Add the lime halves, squeezing the juice into the pot before dropping them in.  Cover and simmer for 25 minutes.  Drain the artichoke and remove the hairy center.

In a small bowl, combine the bread crumbs, sambal olek, 1 T. of the soy sauce, onions, and garlic.  Stand the artichoke up in an oven-proof dish and stuff the mixture between each of the leaves of the artichoke, starting from the outside and working in.

Roast in the oven for 25-18 minutes.

In a small bowl, whisk together the remaining soy sauce, ginger, vinegar, honey, and oyster sauce.  Serve the artichoke with the sauce alongside for dipping the leaves.