Artichokes with Quinoa

*This recipe was found in Self Magazine, May 2010

2 artichokes 1 oz dried shiitake mushrooms, cut into small pieces
3 cloves garlic, 1/3 cup red quinoa
sliced 1/8 cup raw, unsalted pumpkin seeds
1 parsnip, sliced 1 tsp smoked paprika
1/2 head fennel, 3/4 tsp ground cumin
cored and sliced 1/3 tsp garlic powder
1/2 onion, thinly 1/4 tsp kosher salt
sliced 1/8 tsp black pepper
1/2 lemon, sliced
3 sprigs thyme
1 cup white wine
1/4 cup plus 1/2 tsp
olive oil, divided

Heat oven to 400 degrees. Cut off stems and top 1/2 inch of artichokes, then, with scissors, trim 1/2 inch off leaf tips. Seperate leaves with thumbs, then pluck soft leaves from center to expose fuzzy choke. Scoop out choke with a spoon until you see heart (discard choke). Place artichokes in a pot, cover with water and boil for 30 minutes; strain. In a large pot, place garlic, parsnip, fennel, onion, lemon, thyme, wine, 1/4 cup oil and 1/2 cup water; add atichokes. Simmer, covered, until bottoms are tender, 20 minutes. Remove artichokes; strain veggies, discard lemon, and reserve liquid. Boil 3/4 cup water; add mushrooms and quinoa. Cover, reduce heat and simmer until quinoa absorbs water, 20 minutes. Mix pumpkin seeds, paprika, cumin, garlic powder, salt, pepper, and oil. Toast pan in oven until brown, 7 minutes. Mix seeds with quinoa. Spoon 2 tbsp. quinoa into each artichoke. Place remaining quinoa in a baking dish; top with veggies. Nestle artichokes in quinoa. Roast, uncovered, 10 minutes. Divide, serve.