These Keto Stuffed Artichokes are a low carb take on a classic stuffed artichoke recipe that's rich, savory, and meant to be eaten leaf by lear. The pork rind and parmesan filling bakes into a golden topping that pairs naturally with the tender artichoke leaves.
This recipe reminds me of the stuffed vegetables my family loved when I was growing up, where the filling mattered just as much as what it was stuffed into. If you enjoy hearty keto appetizers, like my sausage stuffed mushrooms, then you will want to give this recipe a try.
Jump to:
- Why You'll Love this Keto Stuffed Artichokes Recipe
- Key Ingredients for Low Carb Stuffed Artichokes
- Ingredient Substitutions
- Variations on Keto Stuffed Artichokes
- Tips for Perfect Stuffed Artichokes
- How to Store and Reheat
- What to Serve with Keto Stuffed Artichokes
- More Keto Recipes You'll Love
- 📖 Recipe
- Trimming the artichokes prior to stuffing
- How to Eat a Stuffed Artichoke
- 💬 Comments
Why You'll Love this Keto Stuffed Artichokes Recipe
Simple prep: the filling comes together in one bowl with pantry staples and no complicated steps.
Bold flavor: Parmesan, herbs, and garlic give this stuffed artichoke recipe plenty of flavor without needing breadcrumbs.
Naturally keto: pork rinds keep the coating crisp and low carb without changing the classic feel.
Key Ingredients for Low Carb Stuffed Artichokes
See the recipe card below for a full list of ingredients and instructions.
- Globe Artichokes: large artichokes hold the filling well and are ideal for a stuffed artichoke recipe that's finished under the broiler.
- Parmesan cheese: adds salty, nutty flavor and helps the topping brown nicely.
- Crushed pork rinds: a keto-friendly replacement for breadcrumbs that brings texture.
- Mayonnaise: binds the stuffing and keeps it rich without drying out.
- Herb blend: garlic powder, basil, oregano, thyme, and salt add classic Italian flavor.
- Fresh lemons: used to prevent browning and squeezed over the top before serving for brightness.
Ingredient Substitutions
- Asiago or Romano cheese can replace parmesan.
- Avocado oil may works in place of regular mayonnaise.
- Italiain seasoning can be used instead of individual dried herbs.
Variations on Keto Stuffed Artichokes
- Add finely chopped cooked bacon to the filling for a smoky touch.
- Stir in red pepper flakes for gentle heat.
- Mix in minced sun-dried tomatoes for a pop of color and flavor.
Tips for Perfect Stuffed Artichokes
- Trim the artichokes evenly so this stuffed artichoke recipe steams evenly and stays upright in the dish.
- Press the filling gentky between the leaves so it stays put while baking.
- Finish with fresh lemon juice to balance the richness of the stuffing.
How to Store and Reheat
Store leftover keto stuffed artichokes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the topping crisp. The microwave works, but the coating will soften.
What to Serve with Keto Stuffed Artichokes
This stuffed artichoke recipe works well as a shared appetizer or a side dish. Try it with some of my other keto friendly recipes like Old Bay Shrimp Boil, Cauliflower Fried Rice, Sweet and Sour Meatloaf, or Air Fryer Turkey Tenderloins.
More Keto Recipes You'll Love
If you enjoy this recipe, you might want to try my Sausage Stuffed Mushrooms, Chicken Artichoke Portobello Pizza (a chicken and artichoke stuffed portobello mushroom), Grilled Stuffed Pork Tenderloin, or Blue Cheese Stuffed Chicken Breast.
If you've never cooked an artichoke before, you may want to read my post on how to steam artichokes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Stuffed Artichokes with Parmesan and Pork Rinds
Equipment
- Spoon for stuffing
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Ingredients
- 2 large globe artichokes cleaned, trimmed, and choke removed
- 1 cup fresh grated parmesan cheese
- 1½ cups crushed pork rinds
- ½ teaspoon garlic powder
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1 teaspoon salt
- ¼ cup mayonnaise
- 2-3 Lemons for juice on the leaves and to squeeze on top before serving
Instructions
- Wash, trim, and remove choke from artichokes.
- Rub down artichokes with ½ fresh lemon juice. Be sure to rub over the leaves and squeeze juice inside of artichoke leaves and heart.
- Mix together pork rinds, garlic powder, basil, oregano, thyme, and salt. Remove about ½ cup of filling and set aside.
- Push the remaining filling in between each artichoke leave and in the center where the heart is. You don't need a lot in between the leaves and if you don't get in between each leaf it's not a big deal, as long as your're dividing the 1 cup of filling evenly between each artichoke.
- In your stock pot, add water until it reaches almost the top of the steamer rack.
- Squeeze the juice from 1 lemon into the water and drop the lemon halves in the water also.
- Place the artichokes in the pot on top of the steamer, top side up.
- Cover with a lid to trap the heat/steam. Bring the water to a boil, then turn the heat down to a simmer to continue cooking for at least 45 minutes.
- Once the artichokes are steamed, a leaf should be able to be removed easily by slightly tugging with a pair of tongs.
- When they are ready, remove the artichokes and place them on a cookie sheet.
- Mix the last ½ cup of pork rind mixture with the mayonnaise. Divide the mixture between both artichokes, placing it on top of the artichoke and tapping slightly to compact it.
- Broil in oven under hot broiler until topping is browned and bubbly.
- Remove from oven and let sit 5-10 minutes before consuming.
