Mozzarella Stuffed Artichokes – Dipped in Marinara (Gluten Free)

These gluten free stuffed artichokes are the most delicious appetizer, stuffed with mozzarella cheese, parmesan cheese, and almond flour. The leaves are dipped in marinara sauce, for an amazing flavor combo that resembles pizza!

Why You’ll Love This Recipe

I’ve been cooking with whole artichokes more often lately, and I’ve been experimenting with different flavors and cooking methods. One of the tried and true ways to enjoy them is to stuff and roast them whole. These mozzarella stuffed artichokes are my latest creation and they taste so amazing and flavorful, especially dipped in marinara sauce.

Once the artichokes are prepped and boiled, the leaves are stuffed with a combination of almond flour, mozzarella cheese, parmesan cheese, and garlic for a burst of flavor. Once roasted, you pull the leaves off one by one to dip in the marinara sauce to enjoy – and it tastes like a healthier, low carb version of pizza!

Not only is this recipe delicious, it’s gluten free and a lot easier to make than you think!

Watch a Short Video of This Recipe

Key Ingredient Notes

• Ocean Mist Farms globe artichokes: My go-to brand of artichokes, Ocean Mist Farms artichokes are always the best quality, with a vibrant shade and meaty leaves. You can find them at your local store.
• lemon juice: Lemon juice keeps artichokes from turning brown once they are cut open.
• almond flour: A delicious alternative to breadcrumbs, almond flour crisps up nicely once roasted for these gluten free stuffed artichokes. You can use regular or panko breadcrumbs if that’s what you have on hand and you don’t have a gluten sensitivity.
• shredded mozzarella
• grated parmesan
• garlic
• marinara sauce: This is served for dipping the artichoke leaves when serving.

Step-by-Step instructions:

1. Heat large pot of water over medium high heat. While the water comes to a boil, prepare the artichokes: Trim the bottom of the artichoke stems so they can stand on their own, then cut off 1 inch off from the top. Use sharp kitchen shears to trim the tips off the petals. Rinse the artichokes.
2. Once the water comes to a boil, stir in lemon juice and salt.
3. Add artichokes to the boiling water, then lower the heat to simmer. Simmer for about 30 minutes until the petals pull off easily. Drain well and place on a dry kitchen towel upside down.
4. Preheat the oven to 425 degrees F. Prepare the stuffing by combining almond flour, mozzarella, parmesan, garlic, parsley, and olive oil in a bowl. Stir to combine.
5. Place the artichokes stem side down on a baking sheet or a baking dish, then carefully pack the stuffing mixture between the petals.
6. Roast for 10-12 minutes until golden. Broil for 1-2 minutes until crisp on the outside.
7. Serve warm, with marinara sauce.

How to Eat Stuffed Artichokes

Stuffed artichokes are a fun and delicious finger food, but you may need someone to walk you through how to eat it the first time. Here’s how to enjoy them:

1. Peel off an outer petal, along with any stuffing in the inner corner.
2. Dip the petal in the marinara sauce.
3. Scrape the top part of the petal with your teeth. You are removing and eating the soft, fleshy part of the petal, along with the stuffing and sauce. You can discard whatever is remaining of the petal.
4. Keep going until you’ve removed all the petals.
5. Once you reach the center, remove the stiff and fuzzy part using your hands or a spoon. Discard.
6. The bottom layer is the best part: the artichoke heart. You can cut it up and eat it, dipped in sauce.

Storage Tips

Once the stuffed artichokes are cooled, place in an airtight container and refrigerate for up to 4 days. You can reheat in the microwave, or roast for 10 minutes until heated through.

Try These Artichoke Recipes!

Grilled Artichokes with Gochujang Aioli

Fried Artichokes (Roman-Jewish Style) – Carciofi Alla Giudia Recipe

Paleo & Vegan Stuffed Artichokes Recipe

Paleo Spinach and Artichoke Galette