Tomato Onion Quinoa with Fresh Artichokes

Right now artichokes are in season in the Mediterranean, and oh boy, are they ever cheap here in Barcelona. Last week I bought some gorgeous specimens for 0.99 euro cents/kilo, or around 60 cents a pound, an unthinkably cheap price for artichokes in the Midwest where artichokes are like spiky thistle gold when it comes to price.

They were too gorgeous to require much embellishment for a meal, so I boiled them and then sauteed them in diced tomatoes and onions with a little olive oil, then served them up with    quinoa cooked in the artichoke water and tossed into the tomato and onion mix. Tasty, vegan, and gluten-free, not to mention low fat, and high in fiber, this Peruvian pseudo-cereal is source of complete protein, not to mention ,calcium, iron, phosphorus and magnesium. Let’s here it for super foods!

Side note: 2013 has been declared the International Year of Quinoa by the United Nations.

Recipe for Tomato Onion Quinoa with Fresh Artichokes (serves 2)


  • 3 large artichokes
  • 1 cup Quinoa
  • 1 cup diced tomatoes (I used canned, but fresh would work too)
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 1 tsp red pepper
  • 1 tsp lemon juice (to keep the artichokes from browning)
  • 1 tbsp olive oil
  1. Wash the artichokes and cut them in halves
  2. Remove any thorns and peel the stems.
  3. Cook the artichokes with the quinoa in boiling water with the lemon juice for ten minutes.
  4. Sauté the tomatoes, garlic and onions in olive oil in a large skillet.
  5. Remove the artichokes from the boiling water and sauté with the tomatoes and onions.
  6. Turn down the heat on the skillet, add in drained quinoa and cover for 5 minutes or until quinoa is fluffy and the center of the artichokes is tender and creamy.

Mmmm! Just remember, whole (or even halved artichokes are a messy eat. The outer leaves are kind of like the vegetable equivalent of ribs, you have to scrape the meat off them with your teeth…

huesos de alcachofa - Chris Ciolli

Artichoke bones- Chris Ciolli

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