Paleo Stuffed Artichokes

We searched high and low for how to make a stuffed artichoke, but after all the artichoke recipes, finally landed on this method.

To make them paleo, you can use almond meal or Tigernut flour, both are delish and very similar… and since we don’t need dairy because of all the delish spices, these are vegan too.

– artichokes – extra-virgin olive oil – almond meal or for AIP: Tigernut flour – dried Italian seasoning oregano, etc – sea salt to taste – lemon zest


Pre-heat oven to 400 F degrees. Chop stem as close to the bulb of your artichoke as you can and then chop the top off the artichoke so you can see the very top of the middle.


Set your artichokes aside and combine all filling ingredients together so it’s formed a bit of a paste.


Place artichokes on 2 long pieces of tin foil. Separate the layers with your clean hands and really get in there, the more you can open it up, the easier it will be to stuff it to the bottom.


Now, stuff! Use half your mixture on each of your 2 artichokes with your hands and try to make sure it’s evenly distributed within the layers


Wrap and totally cover your artichokes when done so there are no open parts of the foil. Place the tin foil packages on the bottom rack of your oven and bake for approx. 1.5 hours.


Get the full recipe here!

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Food by Mars