Low Carb Stuffed Artichoke Recipe with Healthy Aioli

Artichokes are not only beautiful but also versatile and nutritious. This low carb stuffed artichoke recipe, accompanied by a healthy aioli, offers a delightful combination of flavors and textures. It’s a fantastic dish for anyone looking to enjoy a low carb, high protein meal. Here’s how to make this scrumptious stuffed artichoke.

Low Carb Stuffed Artichoke Recipe:

Ingredients:

  • 1 large artichoke
  • 1/2 cup ground pork rinds (or low carb breadcrumbs)
  • 2 tablespoons grated Parmesan cheese
  • 1 clove garlic, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Juice of half a lemon
  • Water

For the Aioli:

  • 1 tablespoon Greek yogurt (0% fat)
  • 1 clove garlic, grated
  • Zest and juice of half a lemon
  • Salt and pepper to taste

Instructions:

1. Prepare the Artichoke:

  • Trim off the stem of the artichoke so it can sit upright in a baking dish.
  • Use a sharp knife to cut off the top third of the artichoke.
  • Trim the tips of the remaining leaves with kitchen scissors to remove any sharp points.

2. Remove the Center:

  • Gently pull back the leaves to expose the center of the artichoke.
  • Remove the inner leaves and the fuzzy choke with a spoon, leaving the heart exposed.

3. Lemon Bath:

  • Fill a baking dish with water and add the juice of half a lemon.
  • Place the artichoke upside down in the lemon water to prevent browning while preparing the filling.

4. Prepare the Filling:

  • In a bowl, combine ground pork rinds, grated Parmesan cheese, grated garlic, and finely chopped parsley.
  • Drizzle with olive oil and mix until the mixture resembles wet sand.

5. Stuff the Artichoke:

  • Remove the artichoke from the lemon water and place it upside down on a paper towel to drain.
  • Set the artichoke upright in the baking dish.
  • Use a spoon to fill the center and the spaces between the leaves with the stuffing mixture.

6. Bake the Artichoke:

  • Drizzle the stuffed artichoke with a bit more olive oil and sprinkle with salt and pepper.
  • Cover the baking dish with foil and bake at 400°F (200°C) for 30 minutes.
  • Remove the foil and bake for an additional 30 minutes until the artichoke is tender.

7. Prepare the Aioli:

  • In a small bowl, combine Greek yogurt, grated garlic, lemon zest, lemon juice, salt, and pepper.
  • Mix well until smooth.

8. Serve and Enjoy:

  • Remove the artichoke from the oven and let it cool slightly.
  • Serve the stuffed artichoke with the healthy aioli for dipping.

FAQs

Can I use breadcrumbs instead of pork rinds? Yes, you can use breadcrumbs if you’re not following a low carb diet. However, pork rinds are a great low carb alternative that adds a nice texture.

Is it necessary to trim the tips of the artichoke leaves? Trimming the tips is recommended as they can be sharp and pointy. This step ensures a more pleasant eating experience.

Can I prepare the stuffed artichoke in advance? Yes, you can prepare the artichoke and stuffing in advance. Store the stuffed artichoke in the refrigerator and bake it when you’re ready to serve.

What other fillings can I use for stuffed artichokes? You can experiment with different fillings such as ground meat, various cheeses, herbs, and spices to suit your taste preferences.

How do I know when the artichoke is fully cooked? The artichoke is fully cooked when the leaves are tender and can be easily pulled off. The stuffing should be golden brown.

Can I make the aioli in advance? Yes, the aioli can be made in advance and stored in the refrigerator for up to a few days.

This low carb stuffed artichoke with healthy aioli is a delicious and nutritious dish that’s perfect for any occasion. It’s easy to make, visually appealing, and packed with flavor. Whether you’re entertaining guests or looking for a satisfying meal, this recipe is sure to impress. Enjoy the delightful combination of the tender artichoke, flavorful stuffing, and tangy aioli.

low carb stuffed artichoke

Low Carb Stuffed Artichoke Recipe

Learn how to make a delicious low carb stuffed artichoke with healthy aioli. This flavorful and nutritious dish is perfect for a satisfying appetizer or side.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer, Side Dish
Cuisine Italian
Servings 2
Calories 171 kcal

Ingredients
  

  • 1 large artichoke
  • 1/2 cup ground pork rinds or low carb breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 clove garlic grated
  • 1/4 cup fresh parsley finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Juice of half a lemon
  • Water

For the Aioli:

  • 1 tablespoon Greek yogurt 0% fat
  • 1 clove garlic grated
  • Zest and juice of half a lemon
  • Salt and pepper to taste

Instructions
 

Prepare the Artichoke:

  • Trim off the stem of the artichoke so it can sit upright in a baking dish.
  • Use a sharp knife to cut off the top third of the artichoke.
  • Trim the tips of the remaining leaves with kitchen scissors to remove any sharp points.

Remove the Center:

  • Gently pull back the leaves to expose the center of the artichoke.
  • Remove the inner leaves and the fuzzy choke with a spoon, leaving the heart exposed.

Lemon Bath:

  • Fill a baking dish with water and add the juice of half a lemon.
  • Place the artichoke upside down in the lemon water to prevent browning while preparing the filling.

Prepare the Filling:

  • In a bowl, combine ground pork rinds, grated Parmesan cheese, grated garlic, and finely chopped parsley.
  • Drizzle with olive oil and mix until the mixture resembles wet sand.

Stuff the Artichoke:

  • Remove the artichoke from the lemon water and place it upside down on a paper towel to drain.
  • Set the artichoke upright in the baking dish.
  • Use a spoon to fill the center and the spaces between the leaves with the stuffing mixture.

Bake the Artichoke:

  • Drizzle the stuffed artichoke with a bit more olive oil and sprinkle with salt and pepper.
  • Cover the baking dish with foil and bake at 400°F (200°C) for 30 minutes.
  • Remove the foil and bake for an additional 30 minutes until the artichoke is tender.

Prepare the Aioli:

  • In a small bowl, combine Greek yogurt, grated garlic, lemon zest, lemon juice, salt, and pepper.
  • Mix well until smooth.

Serve and Enjoy:

  • Remove the artichoke from the oven and let it cool slightly.
  • Serve the stuffed artichoke with the healthy aioli for dipping.

Nutrition

Calories: 171kcalCarbohydrates: 11gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 300mgPotassium: 373mgFiber: 5gSugar: 1gVitamin A: 690IUVitamin C: 20mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carricohttp://thisisradiance.com
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

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