Keto Stuffed Artichoke Bottoms
3.1g
Net Carbs
9.0g
Protein
13.2g
Fat
1.5g
Fiber
174
Calories
Cooking tip: This is a relatively simple appetizer that can make party prep a breeze. You can make the cheese filling up to 2 days in advance, then stuff the artichoke bottoms and they are ready for the oven. In the cans of artichoke bottoms available at our local grocery, we got 6 pieces in each 13.75 ounce can. A rounded tablespoon of filling perfectly filled this size artichoke bottom. If the artichoke bottoms you use are significantly bigger (meaning you get fewer pieces per can), you might need more filling for each one. Unless there is a significant difference in the number of pieces, the change in net carbs will be minimal.
Ingredients:
- 1/8 cup dried pine nuts, pignolia USDA
- 3 tablespoons cream cheese USDA
- 2 ounces parmesan cheese, shredded Woodstock
- 1 tablespoon fresh parsley, chopped USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 teaspoon fresh garlic FNDDS
- 1 teaspoon olive oil USDA
- 4 ounces chevre goat cheese FNDDS
- 2 can, draineds canned artichoke bottoms, Napoleon
- 1 tablespoon lemon juice, 100%, fresh squeezed FNDDS
Directions:
- Heat oven to 375°F. Brush a baking sheet with olive oil.
- Drain canned artichoke bottoms, rinse, and pat dry. If needed, level the bottom so they can sit flat on the baking sheet and remove any tough outer leaves. You should get about 6 artichoke bottoms from each 13.75 ounce can. Set on prepared baking sheet.
- In a medium bowl, use a fork to mix together room temperature goat cheese, softened cream cheese, and lemon juice until very well combined. Stir in parmesan cheese, pine nuts, 1 tablespoon chopped parsley, and minced or pressed garlic.
- Evenly fill each artichoke bottom with a rounded tablespoon of cheese filling and sprinkle with pepper. Bake for 21-25 minutes, until cheese is melted and tops are browned. Remove from oven and garnish with remaining tablespoon chopped parsley. Two stuffed artichokes are one serving.
