Recipe description
October 7, 2026
Adzuki Bean Stuffed Artichoke with Tarragon Tahini Drizzle
A fiber-rich plant-based centerpiece with beans, artichoke, and creamy tahini
High Fiber
Whole Grains
Plant Based
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans and artichokes.
- Combines legumes, vegetables, herbs, tahini, and olive oil for plant diversity and balanced nutrition.
- Provides protein, healthy fats, and slow-digesting carbohydrates with no added sugar.
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
Tarragon
2
teaspoon
Lemon juice
2
teaspoon
Oil, olive
2
tablespoon
Garlic
2
piece
Onion
1
piece
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Fresh herbs
1
tablespoons
Instructions
1
Rinse the adzuki beans (if using dried, soak and simmer until tender, about 45 minutes), then drain well.
2
Trim the artichokes, cut off the top third, remove the tough outer leaves, and snip the remaining leaf tips. Rub cut surfaces with a little lemon juice to prevent browning.
3
Steam the artichokes over simmering water for 25-30 minutes, until a leaf pulls out easily. Drain and let cool slightly.
4
Meanwhile, heat 1 tablespoon olive oil in a skillet and sauté the chopped onion and garlic for 3-4 minutes until soft and fragrant.
5
Add the cooked adzuki beans to the skillet, season with salt and black pepper, and cook for 3-4 minutes, mashing lightly to create a chunky filling.
6
Carefully spread the artichoke leaves apart and spoon the bean filling into the center and between the leaves.
7
Whisk the tahini with lemon juice, the remaining olive oil, chopped tarragon, and 2-3 tablespoons water until smooth and pourable, seasoning with a pinch of salt.
8
Return the stuffed artichokes to the steamer for 5 minutes to warm through, then transfer to plates.
9
Drizzle generously with the tarragon tahini sauce, garnish with fresh herbs, and serve warm.
More Recipes For Your Gut
Nutrition
465 kcal
Calories
17 g
Protein
47 g
Carbohydrates
15 g
Fiber
6 g
Sugar
26 g
Fat
4 g
Saturated fat
1.5 g
Salt
FAQ
How many servings does this stuffed artichoke recipe make?
The recipe makes 2 servings.
Can I use canned adzuki beans?
Yes. Drain and rinse them well, then use 1 cup in the filling.
How do I know when the artichokes are cooked?
They are ready when a leaf pulls out easily and the bases are tender.
How should I prepare dried adzuki beans?
Soak them if needed, then simmer until tender, about 45 minutes or according to the package directions. Drain well before using.
What should I do if the tahini sauce is too thick?
Whisk in water one tablespoon at a time until the sauce becomes smooth and pourable.
Can I use another type of bean?
Yes. Cannellini, butter beans, or chickpeas can work, although the flavor and texture will be different.
Is this recipe vegan and gluten-free?
The listed ingredients are vegan and naturally gluten-free. Check product labels if cross-contact is a concern.
Can I prepare the artichokes ahead of time?
Yes. Steam the artichokes and prepare the filling in advance, then refrigerate them separately and assemble and warm before serving.
How should I store leftovers?
Refrigerate the stuffed artichokes and sauce in airtight containers and use within 2 days. Reheat gently until warmed through.
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