50 g bread crumbs
100 g tofu (plain)
Basil, a few leaves
1 tablespoon soy sauce
1 tablespoon nutritional yeast
½ teaspoon assafetida
Extra Virgin Olive Oil
Clean the artichokes removing the external leaves, cut the tops and open them to remove the hairy part inside. Place the artichokes in a pot with the top down, cover them with water and cook them for about ten minutes.
Meanwhile blend the tofu with basil, soy sauce, yeast, assafetida, salt and pepper. Once creamy, put into a bowl and add the bread crumbs, stirring with a spoon.
Once tender, remove the artichokes from the water, dry them well and let them cool.
Open them like a flower and add the filling between the leaves and on top. Oil a baking tray and place the stuffed artichokes, with the top upwards. Cook at 200°C for about 20 minutes or until the filling is golden.