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.
Source: What Great Grandma AteDietary Preferences
PaleoVegan
Ingredients
- Artichokes
- Lemon juice & zest
- Salt
- Almond flour
- Nutritional yeast
- Garlic
- Olive Oil
Directions
How to Make Stuffed Artichokes in the Oven
- 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.
- Serve the roasted stuffed artichokes warm.