Potato-Stuffed Artichoke Bottoms

4.8 (2 reviews)

4 medium Yukon Gold potatoes, peeled and diced
3-4 garlic cloves, minced
3 Tbsp. olive oil
Salt and freshly ground black pepper, to taste
8 canned artichoke bottoms
4 slices faux Canadian bacon, diced (try Yves brand at Yvesveggie.com)
1/4 cup pine nuts, lightly toasted

• Bring a medium pot of water to a boil. Add the potatoes and boil for 15 to 20 minutes, until the potatoes are tender. Drain the potatoes, transfer into a bowl, and mash with a potato masher.
• Meanwhile, in a small skillet, sauté the garlic in 2 Tbsp. of the olive oil over low heat for 10 to 15 minutes. Add this to the potatoes, along with the salt and pepper, and mix thoroughly.
• Fill each artichoke bottom with a scoop of the potatoes, then arrange them in an oiled casserole dish.
• Preheat the broiler.
• In the same small skillet, heat the remaining 1 Tbsp. of olive oil over medium heat. Add the faux Canadian bacon and fry until just softened—about 1 minute.
• Top the artichoke bottoms with the “Canadian bacon” and pine nuts and broil for several minutes until the top is lightly browned. Serve immediately.

Makes 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind