To make the artichoke chimichurri sauce, place artichoke hearts in a food processor and pulse until chopped. Add capers, garlic, chile flakes, 1 cup of the parsley, cilantro and 1/8 teaspoon of the salt and pulse until finely chopped.

With the motor running, pour in 2 tablespoons of the oil and 2 tablespoons water. Set chimichurri aside.

Working over a large bowl, use the large holes of a box grater to grate the zucchini and shallot.

Add the turkey to the bowl along with 1/2 cup of the quinoa.

Finely chop remaining 1/4 cup parsley and add it to the bowl along with black pepper and remaining 1/2 teaspoon salt.

Using moist hands to prevent sticking, form turkey mixture into 4 patties, each about 3/4 inch thick and 4 inches in diameter.

Place remaining 1/2 cup quinoa on a small plate. Coat each patty with quinoa, pressing it with your hands so it adheres.

Heat remaining 1 tablespoon oil in a large skillet over high heat. Add patties and lower heat to medium-high.

Cook, turning once, until they are browned and crisp on the outside and just cooked through, about 4 minutes per side.

Serve patties topped with chimichurri.