Paleo & Vegan Stuffed Artichokes Recipe

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.

I discovered artichokes pretty late in my life, and I’m sad that I didn’t know about them sooner. There’s something so addicting about their mild, nutty flavor with a nice dip or a garlicky topping. After cooking whole artichokes several times at home, my favorite way to enjoy them is by making these paleo and gluten free stuffed artichokes Italian style.

Here’s a Short Video of This Recipe

Baked Stuffed Artichokes Recipe

While some recipes call for stuffed artichokes baked in an oven and some steam them, I decided to boil then bake them to speed up the cooking process. After boiling, artichokes are stuffed with a mixture of almond flour, lemon zest, and garlic, then the stuffing gets nice and crispy after roasting at high heat. I love this method because the artichoke petals get soft enough to spread apart and stuff easily, and you are guaranteed to have a crispy, yummy stuffing that’s so delicious.

Ingredients

• Ocean Mist Farms artichokes: I always try to purchase Ocean Mist Farms artichokes because they are the highest quality. Their petals are also consistently meaty, and so delicious. They grow their artichokes year-round in Castroville, CA and Coachella Valley, and you can find them at your local grocery store. I also love the company’s commitment to reducing their carbon footprint at all levels of their business!
• lemon juice & zest
• salt
• almond flour: Almond flour is a gluten free alternative to breadcrumbs for this Italian stuffed artichoke recipe. They’ll crisp up nicely once roasted and broiled at the end.
• nutritional yeast: A vegan alternative to cheese, it gives a cheesy flavor to these roasted stuffed artichokes without any dairy. If you are fine with consuming dairy, grated parmesan cheese can be used instead.
• garlic
• olive oil

How to Make Stuffed Artichokes in the Oven

1. Star by bringing a large pot of water to a boil, then add lemon juice and salt.
2. Artichokes need to be prepared before cooking. Here’s 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.
3. 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.
4. Preheat the oven to 425 degrees F while the artichokes are boiling.
5. Combine almond flour, nutritional yeast, garlic, olive oil, salt and lemon zest in a bowl.
6. Place the artichokes on a baking sheet, then stuff the almond flour mixture evenly between the petals.
7. Spray the outside with cooking spray, or brush with olive oil.
8. Roast for 10-12 minutes until golden, then broil for 1-2 minutes until crisp on the outside.
9. Serve the roasted stuffed artichokes warm.

How to Eat Stuffed Artichokes

I was a bit confused about how to eat stuffed artichokes when I had them years back. Luckily, I had a friend with me who walked me through it. Here’s how to eat stuffed artichokes:

• Start by peeling an outer petal, along with the stuffing on top of it.
• Scrape the top part of the petal using your teeth. You’ll be removing and eating the soft, fleshy part of the petal, along with the stuffing.
• You can discard whatever is remaining of the petal.
• Keep going until you’ve removed all the petals.
• Once you get to the center, remove the stiff and fuzzy part using your hands or a spoon. Discard.
• The bottom layer is the wonderful artichoke heart. You can cut it up and eat it, dipped in lemon butter or aioli.

If you enjoyed this recipe, you might also like… 

• Paleo Spinach and Artichoke Galette
• Spinach and Artichoke Baked Gnocchi Casserole (Paleo, Vegan)
• Air Fryer Fried Cardoons (With Oven Option) – Paleo, Whole30
• Paleo Spinach and Artichoke Cups (Whole30, Keto, Vegan)
• Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)