Quinoa-Stuffed Artichokes

• 2 whole Artichokes
• 1 cup Quinoa, Cooked According To Package Instructions
• 1 head Garlic, Cloves Separated And Peeled, Then Minced
• 1 cup Parsley, Fresh, Chopped
• 1/4 cups Grated Parmesan Cheese
• 2 Tablespoons Olive Oil

1. Cut the tips off all the leaves of the artichoke. Thoroughly rinse artichokes with cold water, then set them upside down to drain.
2. Meanwhile, prepare the stuffing. In a medium sized bowl combine cooked quinoa, garlic, parsley, Parmesan cheese and olive oil.
3. Separate each leaf enough to fill with stuffing. Fill until you get to the heart of artichoke. The artichoke will get rather large. Place in a deep pot and fill the pot with water halfway up the sides of the artichoke.
4. Place lid on pot and boil for approximately 1 1/2 hours on medium heat. Periodically check to make sure there is enough water in the pot for boiling. The steam from boiling will actually cook the artichoke. When the leaves can be pulled out easily, it's done cooking.
5. Remove it from the pot to a serving dish. Enjoy.

artichokes, quinoa, garlic, parsley, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/quinoa-stuffed-artichokes/ (may not work)