These roasted stuffed artichokes are a delicious, mild appetizer that’s stuffed with an addicting “cheesy” garlicky crumb mixture! Boiled first, then roasted to crispy perfection. Recipe from What Great Grandma Ate.
Star by bringing a large pot of water to a boil, then add lemon juice and salt.
Artichokes need to be prepared before cooking. How to clean artichokes for stuffing: Trim the bottom of the artichoke stems, then cut off 1 inch off the top. Use sharp kitchen shears to trim the tips off of the petals, then rinse.
Add artichokes to the boiling water, then simmer for about 30 minutes until the petals pull off easily. Drain by holding the artichokes upside down.
Preheat the oven to 425 degrees F while the artichokes are boiling.
Combine almond flour, nutritional yeast, garlic, olive oil, salt and lemon zest in a bowl.
Place the artichokes on a baking sheet, then stuff the almond flour mixture evenly between the petals.
Spray the outside with cooking spray, or brush with olive oil.
Roast for 10-12 minutes until golden, then broil for 1-2 minutes until crisp on the outside.