• 4 large artichokes
• 1 cup cooked quinoa
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

1. Preheat the oven to 375°F.
2. Remove the outer leaves from the artichokes until you reach the tender inner leaves.
3. Cut off the top inch of the artichokes and use a spoon to scoop out the choke and any hairy fibers from the center.
4. In a mixing bowl, combine the cooked quinoa, chopped sun-dried tomatoes, chopped kalamata olives, crumbled feta cheese, chopped parsley, minced garlic, olive oil, salt, and pepper.
5. Stuff the quinoa mixture into the artichoke centers, pressing it down firmly.
6. Place the stuffed artichokes in a baking dish and drizzle them with olive oil.
7. Cover the dish with aluminum foil and bake in the oven for 50-60 minutes, or until the artichokes are tender and the quinoa mixture is hot and bubbly.
8. Remove the foil and bake the artichokes for an additional 10-15 minutes, or until they're lightly browned on top.
9. Serve the stuffed artichokes with lemon wedges on the side.

• You can use any type of cooked grain you like for this recipe, such as rice or bulgur.
• For added flavor, you can add chopped fresh herbs to the quinoa mixture, such as thyme or oregano.
• This dish can be stored in the refrigerator for up to 3-4 days.

Mediterranean Stuffed Artichokes are a delicious and healthy way to enjoy this versatile vegetable. The combination of quinoa, sun-dried tomatoes, kalamata olives, and feta cheese creates a flavorful and satisfying stuffing that's high in protein and healthy fats.