Recipe description
July 30, 2026
Adzuki Bean Stuffed Artichoke with Dill Tahini Drizzle
Fiber-rich adzuki bean-stuffed artichokes with dill tahini drizzle
Plant Based
Gluten Free
88%
General Gut Health Match
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We found the following allergens in the recipe ingredients: sesame, sulfites, tree_nut
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We found the following intolerances in the recipe ingredients: histamine
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans and artichokes.
- Includes diverse plant foods and healthy fats.
- Polyphenol-rich artichokes and fresh herbs support flavor and gut-friendly variety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
1
cup
Artichoke
2
piece
Tahini
3
tablespoon
Dill
1
tablespoon
Lemon juice
1
teaspoon
Oil, olive
2
tablespoon
Garlic
1
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 375°F (190°C).
2
Prepare artichokes by trimming stems and removing outer leaves. Scoop out the fuzzy choke from the center.
3
In a bowl, mix cooked adzuki beans with minced garlic, 1 tablespoon olive oil, salt, and black pepper.
4
Stuff each artichoke cavity generously with the adzuki bean mixture.
5
Place stuffed artichokes in a baking dish, drizzle with remaining olive oil, and cover with foil.
6
Bake for 45 minutes, then remove foil and bake for another 15 minutes until tender.
7
While artichokes bake, prepare the dill tahini drizzle by whisking tahini, lemon juice, 2 tablespoons water, chopped dill, and a pinch of salt until smooth.
8
Serve artichokes warm or at room temperature, drizzled generously with dill tahini sauce.
Nutrition
385 kcal
Calories
18 g
Protein
50 g
Carbohydrates
20 g
Fiber
2 g
Sugar
40 g
Fat
6 g
Saturated fat
1.3 g
Salt
FAQ
Are these artichokes vegan and gluten-free?
Yes. The recipe uses plant-based ingredients and contains no gluten or dairy.
Can I substitute adzuki beans with other beans?
Yes. Chickpeas or black beans can work, though flavor and texture will vary.
Can I use canned adzuki beans? Do I need to cook them first?
Yes. Use drained and rinsed canned adzuki beans; you can skip the initial cooking.
How do I know when the artichokes are tender?
They’re tender when a knife slides in easily and the outer leaves loosen.
How should I store leftovers and how long do they keep?
Refrigerate in an airtight container for up to 3 days; reheat gently.
Can I prepare this ahead of time or freeze it?
You can assemble and refrigerate stuffed artichokes up to 1 day before baking; freezing is not recommended for best texture.
What allergens should I watch for?
Tahini contains sesame; garlic and dill can affect some people. Watch for cross-contact if needed.
Can I adjust the drizzle, like more lemon or dill?
Yes. Adjust lemon juice and dill to taste; add water to reach the desired consistency.
What should I serve this with?
It can be a light main or a side; pair with quinoa, whole grains, or a green salad.
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