Nutritional Wisdom with Carly Pollack

Stuffed Artichokes

Mmmm Paleo
Stuffed Artichokes Stuffed Artichokes

2 cups almond or coconut flour
1 tsp sea salt
1 tsp parsley, chopped
1 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
2 large artichokes
2 tbsp lemon juice
4 cloves garlic, minced
1 tbsp ghee

Cut off the artichoke stems so they will stand upright. Slice off the top third of the artichokes and pull off some of the tough outermost leaves. Trim off the pointed tips of the remaining leaves with kitchen shears. Turn the artichoke cutside-down, and with a firm grip on the base, bang the artichoke against your cutting board to open the leaves. Rub cut parts with a little lemon juice, if desired, to keep from turning brown. Use your thumbs to open the leaves the rest of the way to make room for stuffing and set aside. Heat oven to 425 degrees and set a small stock pot of water to boil. In a large bowl, combine almond/coconut flour, sea salt, pepper, garlic powder, onion powder, oregano and garlic. Stuff one artichoke at a time by scooping out 1/2 cup of stuffing, placing the artichoke in the bottom of the bowl and sprinkling with the 1/2 cup of stuffing. Use your fingers to work the stuffing in between the leaves. You may not have to use the entire 1/2 cup for each artichoke because the size of your artichokes may vary. Just ensure you get a bit of the stuffing between each of the outer leaves and in the top. Transfer stuffed artichoke to a baking dish. Continue until all artichokes are stuffed and placed in the baking dish. Drizzle each artichoke with 1 tbsp oil. Pour in boiling water from the stock pot to fill the dish about an inch high. Cover securely with aluminum foil and bake about 45 minutes. Check for tenderness by sliding a knife easily through the base of the artichokes. Once tender, uncover and broil for about 3 more minutes, or until the artichokes turn golden brown. Serve warm.

2 Servings

Recipe Credit