2 lb Baby artichokes (~approximately 20)
4 cups Water
1/4 cup Lemon juice
2 tbsp Olive oil
1/2 tsp Sea salt
1/4 tsp Black pepper
8 oz Cream cheese (softened; ~1 cup)
6 oz Frozen spinach (thawed and drained; ~1cup)
8 cloves Garlic (minced)
1/2 cup Grated Parmesan cheese
Place the water and lemon juice into a large bowl, with extra room.
Remove the stems of the baby artichokes, leaving about 1/4 inch. Cut off about 1/4 inch of the tips. Remove the tough outer petals. Cut the artichokes in half and immediately place into the lemon water as you go along. Place them cut side down - they will float. Set aside the artichokes in lemon water.
In a small bowl, mash together the cream cheese, frozen spinach and minced garlic with a fork.
Take the artichokes out of the water and pat dry. Transfer to a large bowl.
Add the olive oil to the bowl. Season with salt and pepper. Toss to coat.
Spread 1/2 tbsp (7.15 g) spinach mixture over each artichoke. Sprinkle a 1/2 teaspoon (2.5 g) of grated Parmesan on top of each.
Arrange the stuffed baby artichokes in the air fryer in a single layer. You can do this on two racks if your air fryer has them, or in the basket, but if they don’t all fit, cook in batches.
Cook in the air fryer for 10-15 minutes at 400 degrees F (204 degrees C), until a fork or toothpick inserted into the artichoke base goes in with little resistance.