Mozzarella Stuffed Artichokes - Dipped in Marinara (Gluten Free)

roasted stuffed artichokes served with marinara sauce

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!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer

Cuisine: Italian

Keyword: gluten free stuffed artichokes, stuffed artichokes, whole artichokes

Servings: servings

Ingredients

2 large Ocean Mist Farms artichokes
Juice from 1 lemon
1 tbsp sea salt
3/4 cup almond flour
1/2 cup shredded mozzarella
1/4 cup grated parmesan
2 garlic cloves minced
2 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
1/2 cup marinara sauce for dipping

Instructions

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.
Once the water comes to a boil, stir in lemon juice and salt.
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 kitchen towel upside down.
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.
Place the artichokes stem side down on a baking sheet or a baking dish, then open the petals carefully to pack the stuffing mixture in between them.
Roast for 10-12 minutes until golden. Broil for 1-2 minutes until crisp on the outside.
Serve warm, with marinara sauce.

Video

Notes

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 do eat it the first time. Here's how to enjoy them:

Peel off an outer petal, along with any stuffing in the inner corner.
Dip the petal in the marinara sauce.
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.
Keep going until you’ve removed all the petals.
Once you reach the center, remove the stiff and fuzzy part using your hands or a spoon. Discard.
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.

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