A delicious set it and forget it stuffed artichoke recipe that will have you addicted! Using almond meal or tigernut flour makes this paleo, Whole30, or AIP. You can switch up the seasonings however you like and really make it your own, but this method is a sure fire way to amp up the flavor, texture, and skip the fuss when enjoying whole artichokes.(Paleo, AIP, gluten-free, vegan, Whole30)
2Tbspdried Italian seasoningoregano, etc. (or make your own seasoning blend)
Sea salt to taste
1lemonzest
Option: 2 Tbsp nutritional yeast or parmesan cheese if toleratingfor AIP, omit or just use nutritional yeast
Instructions
Pre-heat oven to 400f degrees
Chop stem as close to the bulb of your artichoke as you can and then chop the top (about an inch or so in) off the artichoke so you can see the very top of the middle as you can see in my photos.
Next, grab some kitchen shears and just snip the pointy ends of the rest of the external layers that didn't get cut. You can see what that looks like above.
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 (enough to completely cover the artichoke and ensure nothing leaks), I arrange the tin foil in a cross or "x" shape to be safe, having the artichoke in the center, standing upright.
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 - do your best, sometimes they're really tight - so drizzling a little more olive oil can help loosen it up.
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 (include the center ones as best you can). You want to get as low as possible so it doesn't come out.
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. You can give them a squeeze with your oven mitt to check them and ensure they feel nice and soft, for super large, tight artichokes, it could require 2 hrs.
Serve with some lemon juice and sea salt or just eat it as is! To eat, simply start peeling the layers off one-by-one and scraping off the "breading" and bottom flesh with your teeth. As you work your way into the center of the veggie, you'll notice much softer layers that you may be comfortable eating all of vs. the externals which stay pretty hard on top usually. Chew it all well for best digestion!
Notes
for AIP - I've only tried Tigernut flour as it most closely resembles almond meal in both texture and flavor. I wouldn't recommend coconut flour as I would envision it to be chalky since there's no egg to bind it, I have no other substitutes at this time.