This stuffed artichoke recipe is low carb, keto diet complaint, gran-free, and gluten-free.
Course Appetizer, Light Entree, Side Dish
Cuisine Italian, Keto, Low Carb
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Calories 854kcal
Ingredients
1Large artichoke
1tablespoonOlive oil
2tablespoonLemon juice
½c.Shredded pork rind crumbs
½c.Shredded mozzarella cheese divided
¼c.Grated parmesan cheese
2tablespoonFreshly chopped parsley
1teaspoonMinced garlic
Salt and pepper to taste
Instructions
Place about an inch of water in the bottom of a skillet or pot on the stove over medium heat, and bring to a low boil.
Add 2 tablespoon of lemon juice to the water.
Cut the stem off of the artichoke, as well as a small portion of the top. Take kitchen scissors and snip off the sharp pointy end of each of the artichoke’s leaves. The center of the artichoke with purple leaves is prickly too. That can be removed, but it is easier just to leave it and avoid while eating.
Place the prepared artichoke into the water face up, cover and simmer for 25 minutes or until tender.
Remove the artichoke from the water, drain and allow it to cool for several minutes.
In a mixing bowl, combine all but a few tablespoons of the mozzarella cheese, the parmesan cheese, olive oil, garlic, pork rind crumbs, chopped parsley as well as salt and pepper to taste. Mix to combine well.
Using a spoon, stuff the mixture into the artichoke being careful to get it into each section.
Sprinkle the remaining mozzarella cheese on top of the artichoke.
Place the stuffed artichoke on a baking dish or tray, and broil for 5 minutes or until the cheese has begun to bubble and become golden brown.