I’m crazy about delectable, healthful artichokes. These tarts really showcase them in moist and flavorful little packages.
2 tablespoons olive, canola or safflower oil
1 small onion, chopped finely
1 large clove garlic, minced
2 cups cooked brown rice
3/4 teaspoon salt
3/4 teaspoon dried basil
1/8 teaspoon black pepper
1/2 cup nondairy cream cheese
1/3 cup vegetable broth
1 tablespoon vegan Parmesan
1 cup drained, chopped artichoke hearts
1 tablespoon fresh lime juice
Preheat the oven to 375 degrees F and oil a regular 12-muffin pan.
Sauté the onion and garlic in the oil until light brown. Add the rice, salt and spices and continue to cook. Stir in the cream cheese, broth and Parmesan. Fold in the artichokes and spoon the mixture into the pan. Bake 25
minutes or until the edges are browned. Serve warm.