Artichokes Roman Style

Posted on Oct 21 2014 - 10:42am by Marianne

This artichoke recipe would have to be the ultimate artichoke and paleo lovers dream. Usually made with breadcrumbs this dish has a subtly nutty flavour using almond meal.

How to trim an artichoke click here
How to eat an artichoke click here

Artichokes Roman Style
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  1. 4 large artichokes (see link on how to trim an artichoke) (leave more outer leaves for this recipe)
  2. 100 to 150 grams (0.220lbs to 0.330lbs) of almond meal
  3. 2 cloves of garlic crushed
  4. 1 small bunch of fresh mint finely chopped
  5. 6 tbls of olive oil
  6. sea salt and pepper
  7. water
  8. lemon juice
  1. Preheat oven to 160 degrees (320F)
  2. Trim your artichokes leaving more outer leaves as shown in picture.
  3. Place them in a bowl of cold water with a little lemon juice as this will keep the green colour.
  4. In a separate bowl combine almond meal, garlic and mint.
  5. With your fingers ease open the artichokes and push the almond mixture through between the leaves.
  6. Arrange in a casserole dish side by side.
  7. Sprinkle sea salt, pepper and drizzle oil on each artichoke top.
  8. Add water to casserole dish, enough water to come half way up the artichokes and cook slowly in oven for 1 1/2 hours. Some water should be soaked up through the artichoke and almond should be crunchy on top.
  9. The artichokes are cooked when the leaves pull off easily.
  1. Make sure the tops don't burn!
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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