Paleo & Vegan Stuffed Artichokes Recipe

5 from 2 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer

Cuisine: Italian

Keyword: baked artichokes, paleo stuffed artichokes, stuffed artichokes, vegan stuffed artichokes

Servings: servings

Calories: 223kcal

Ingredients

Juice from 1 lemon
1 tbsp sea salt
2 large Ocean Mist Farms artichokes
3/4 cup almond flour
1/4 cup nutritional yeast
2 garlic cloves minced
2 tbsp olive oil plus more for brushing
1/4 tsp sea salt
Zest from 1 lemon

Instructions

Bring a large pot of water to a boil, then add lemon juice and 1 tbsp salt.
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 the top. Use sharp kitchen shears to trim the tips off the petals. Rinse the artichokes.
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 by holding the artichokes upside down.
Preheat the oven to 425 degrees F while the artichokes are boiling.
In a bowl, combine almond flour, nutritional yeast, garlic, olive oil, and lemon zest.
Place the artichokes on a baking sheet, then stuff the almond flour mixture between the petals.
Spray the outside with cooking spray, or brush with olive oil.
Roast for 10-12 minutes until golden. Broil for 1-2 minutes until crisp on the outside.
Serve warm.

Video

Nutrition