Keto Stuffed Artichokes
My Italian family every year made stuffed artichokes of course with bread crumbs and seasoning. Apparently we Italians love our bread so much we would find more ways to eat it, like stuffing it in our vegetables. I grew up eating this delicious Italian dish and I'm happy to be continuing the tradition but with a healthy twist. For this Italian, low carb, keto recipe, there are no bread crumbs.
- Clean the artichoke by rinsing it then turning it upside down. Gently strike it on the counter or bottom of your sink with them the stem pointed up to clear it out of any dirt and repeat until it looks clean. Cut the pointy ends off with scissors. Now you're ready for stuffing! In a bowl add all your seasonings and mix. You can and should taste this seasoning mix before you stuff them making sure it's to your liking. Scoop a half teaspoon of the seasoning to go between each of the artichoke leaves, using the spoon to help pull back them back as you stuff the seasoning down.
- Use a pot that will fit the artichokes snuggly. If you wanted to make 4 artichokes thats fine, simply double the recipe and find a pot big enough to hold them. You do not want them floating around in the pot. You'll fill the pot with water about half way making sure not to cover the artichokes but add just enough water to help steam them. They will cook on medium low heat for about 1 hour and when a leaf pulls off easily you'll know they are done.
- If you're not sure if you should eat the heart, let me reassure that you should. It's the best part! Just make sure you push away the tiny hairs and rinse it to make sure all hairs are gone and cut it into quarters and enjoy dipping it in melted butter. So delicious!
Throw the top part out. Only eat the bottom part and try to remove the top part in one sweep of the thumbs as you see in picture.