Keto Stuffed Artichokes with Parmesan and Pork Rinds

A close-up view of a keto stuffed artichoke featuring a bubbly, golden-brown melted cheese topping and savory herb filling.

4.60 from 5 votes

Keto Stuffed Artichokes with Parmesan and Pork Rinds

This keto stuffed artichoke recipe features tender leaves filled with a savory parmesan and pork rind mixture that's finished iunder the broiler until lightly crisp.

Course Keto Side Dish

Cuisine American

Keyword Cheese and Herb Stuffed Artichokes, Keto Stuffed Artichokes, low carb stuffed artichokes, parmesan stuffed artichokes, pork rind stuffed artichokes, Stuffed Artichokes, stuffed globe artichokes

Prep Time 30

Cook Time 45

Broiler Time 5

Total Time 1 20

Servings

Calories 291kcal

Author Shelby Law Ruttan

Equipment

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.

Notes

Trimming the artichokes prior to stuffing

The pointy ends on the tip of artichoke leaves can be prickly and are inedible so you want to be sure to remove them.

To trim the artichoke, you will cut about 1" from the top. Then, you will use some kitchen shears to trim the points from the leaves that did not come off when you cut the top off.

Once the artichokes are trimmed and the choke has been removed, it is time to run it under some cold water to rinse it. Then, rub some fresh lime juice over the leaves and squeeze some inside the artichoke and the leaves. This will help keep it from turning brown.

The stuffing is pushed in between the leaves of the artichoke and in the center, where the heart is. Some of the stuffing will need to be reserved to use at the end of cooking. Then it is ready to steam. I like to steam mine on the stove top with some water and lemon juice. Both artichokes fit nicely in my stock pot with a steamer rack.

How to Eat a Stuffed Artichoke

If you have never eaten a stuffed artichoke before, then you may be wondering how you do it! It really is very easy and once you've tried it you won't want to stop until every single leaf is cleaned off!

To eat the artichoke, you will pull a leaf from the artichoke. Start with the outer leaves and work in. Place about ¾ of the leaf in your mouth, holding the top of the leaf with your fingers and placing the bottom part in your mouth.

Close your teeth around the leaf and drag your teeth to the end. This will remove the cooked part of the artichoke from the leaf for you to consume. Discard the leaf after you have scraped it with your teeth. What is remaining will be inedible.

Nutrition