Bread-Crumb-Free Stuffed Artichoke

My dad makes quite possibly the best artichokes. In fact, they weren't anything I really cared for until her started making them into these epic and elaborate side (or main!) dishes. His secret? He stuffs them with Italian breadcrumbs. They reason they're so delicious? The artichoke basically becomes a vehicle for eating stuffing. Instead of a fork, you use artichoke leaves. 

I wanted to create my own gluten free version of this dish. Instead of breadcrumbs I decided to use ground almonds and just like my dad, a ton of garlic. The nutty and savory combination is surely a winner, and I find that it enhances the artichoke, rather than overpowers it. Plus the almonds add some extra protein and fiber, making this dish much more filling!

Stuffed Artichoke

  • 1/3 cup almonds (or another type of nut)!
  • 8 garlic cloves
  • 1/4 cup parsley
  • 1/4 tsp salt
  • 1 artichoke

Place almonds, 4 garlic cloves, parsley, and half of the salt in a food processor. Blend until it forms a breadcrumb like texture. Set aside.

Bring 2-4 cups water to a boil. Crush the remaining garlic and add to water with remaining salt. Chop off the pointy top of the artichoke and create some space between the leaves. Add to pot and cover. Steam for 30 minutes, basting the artichoke occasionally.

Preheat oven to 425 F. Remove artichoke from pot. Fan leaves and stuff with almond mixture. Drizzle with some of the leftover garlic water and olive oil. Bake for 30 minutes or until leaves are tender, and enjoy!

*Double, triple etc the recipe if you need to make extra servings.