Stuffed Artichokes (gf,glf, df, v,veg,)
Prep Time
10 minutes
Prep Notes
You can swap nutrional yeast for parmigiano cheese
Use 1-2 tablespoon nutrional yeast
Cooking Time
90 minutes
Yields
2
Ingredients
1 cup almond flour
1 cup hemp seed
3-4 cloves garlic minced
1/2 cup fresh grated parmagiano or nutrional yeast
1 lemon
bunch fresh thyme leaves chopped
1 cup fresh parsely chopped
1/4 cup good extra virgin olive oil
sea salt and fresh pepper to taste
Directions
Preheat oven 400'
Take artichokes cut off stem and trim the points off leaves. Spread the leaves to expose the heart and use a paring knife to cut around. Use a spoon to scoop out the fuzzy center.
Rub a lemon wedge over all over artichoke to help it from turning color.
In a medium bowl add almond flour, hemp seeds, garlic, 1 tablespoon lemon juice
grated cheese, 2 tablespoons olive oil, thyme, parsley, pinch sea salt and pepper mix well. Divide stuffing among both artchokes.
Using a spoon fill each leaf with stuffing when you come to the center fill it up.
Drizzle reserve olive oil over the to of chokes.
Place them in a rimed casserole dish or baking pan. Add about 1/2 -1 cup of water at the bottom 1/2 way up the sides tent with foil. Put it in the center of oven close the door and turn down to 375' and bake for about 75 minutes or until you can pull off a leaf with ease. Take off foil for the last 15 minutes.
Garnish with a little parsely and lemon wedge..
Notes
I was very nostalgic when making this recipe!
My mom was a fantastic cook, her Stuffed Artichokes were to die for, really the best.
I have to say this recipe is really really good!
This is how you take a recipe you know as a kid and make it healthier (GRAIN FREE) and that tastes delish!!!
Hope you enjoy it as much as we do.
Happiness
Michelle G xxo