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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Stuffed Artichoke Recipe

Spring is a great time for artichokes and one of our favorite ways to eat them is stuffed! Garlic bread seasoning and nutritional yeast flavor the panko bread crumb filling of this delicious steamed vegetable.

  • Yield:2

  • Level of Difficulty:Easy

  • Cook Time:45 Minutes

  • Prep Time:15 Minutes

Ingredients

  • 3/4 cup (54 grams)

    panko breadcrumbs

  • 1/4 cup (28 grams)

    garlic bread seasoning

  • 1/4 cup (18 grams)

    nutritional yeast

  • 1/8 teaspoon

    cayenne pepper (optional)

  • 1/2 teaspoon

    fleur de sel salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 large

    artichokes

  • 1/4 cup

    extra virgin olive oil

  • 1/2

    lemon

Directions

Whisk panko bread crumbs, garlic bread seasoning, nutritional yeast, cayenne pepper (if using), salt and ground black pepper in a bowl to combine.

With a large serrated knife, remove stem from bottom of artichoke and remove bottom row of leaves. Cut about an inch of leaves from the top. If remaining leaves on artichoke have thorns on top, snip top part of each leaf with kitchen shears.

Separate leaves with thumbs to create space for the stuffing. Drizzle olive oil over tops of artichokes.

Stuff each artichoke inside of the large bowl, spooning bread crumb mixture into crevices between leaves.

Steam in a large pot with steamer basket for 35-45 minutes, until, when carefully tested, leaves pull off easily. Carefully remove from steamer basket and squeeze lemon over artichokes, using hand to strain out seeds. Allow to cool for 10-15 minutes before serving.

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