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Wednesday, April 16, 2014

Paleo Stuffed Artichokes

Does anyone else think artichokes are intimidating? I see an artichoke at the store and think, "Oh, I should try something new." I'll pick one up look at it a bit then start panicking and put it back. Followed by the thought, "How the heck do you cook one of these things?!?" I wouldn't even know what to make with, I actually didn't even know how to eat one! When I went grocery shopping over the weekend my husband came with me and convinced me to get a couple artichokes. I started panicking but still put them in my cart and didn't even pull them out of the clerks hands when she was ringing them up.
The artichokes have been sitting on my counter for a few days now so I knew it was time to accept this challenge. Yesterday I did quite a bit of research on artichokes. I knew that I definitely wanted to make stuffed artichokes but I needed them to be Paleo friendly. That meant no store bought grain bread crumbs. I got on the internet and came across Mmmm Paleo's blog. She has a great recipe for stuffed artichokes. I adapted my recipe from hers. She also has a great tutorial on how to prepare artichokes for cooking!


2 artichokes
1 lemon
2 tbsp olive oil
1/4 cup diced onion
4 bacon strips 
4 cloves minced garlic
2 cups boiling water
1 cup almond meal
1 tsp parsley
1/2 tsp chili powder
1/2 tsp ground peppercorn
1/2 tsp sea salt
1 tsp red pepper flakes
1/4 tsp oregano

 Pre heat oven 425

1.  Make your paleo friendly bread crumbs. In a large bowl mix together almond meal, parsley, chili powder, ground peppercorn, sea salt, red pepper flakes and oregano. Set aside.

2.  In a small sauce pan add water and set to boil. Now to prepare your artichokes. Cut off the stem so your artichokes will be able to stand up with out falling over. Slice off the top third of the artichoke. Trim off (I use kitchen scissors for this part) the tops of each leaf. Then, using  your fingers gently pull the leaves apart. You want the artichoke to look almost like a flower blossom. 

3. Mix your mixed garlic in with your bread crumb mixture. For this next part I found it was easiest to place the artichoke in the bowl with the breadcrumbs. I then used a spoon to sprinkling half of the stuffing on each artichoke, making sure to fill in between the leaves. 

4. Add the artichokes to a baking dish. Drizzle each artichoke with 1 tbsp of olive oil. Squeeze a lemon half over each one. Pour the boiling water into the bottom of the pan (do not pour over the top of the artichoke). Cover the pan tightly with tin foil and cook for 40-45 mins. 

5. While the artichokes are cooking slice up your bacon and onion. Saute them over low heat until done. Pour half on top of each artichoke. 

Just in case you are like me and didn't know how to eat an artichoke, it is actually quite simple. Pull a leaf off and then scrape the inside "meat" off with your teeth. this recipe came out delicious. My husband says it is a restaurant worthy recipe! What a compliment that was! I will definitely be making a lot more meals with artichokes.