Maltese Stuffed Artichokes
It’s designed to support thyroid health while still delivering bold Mediterranean flavor. Simmered gently in broth and lemon, these artichokes are both comforting and gut-friendly—perfect as a starter or light main.
Total time
Prep Time: 25 minutes
Cook Time: 45–60 minutes
Total Time:1 hour 15 minutes
Ingredients
Artichokes:
4 large globe artichokes
Juice of 1 lemon (for rubbing and cooking)
Stuffing:
1 cup almond meal (or gluten-free breadcrumbs)
3–4 garlic cloves, finely chopped
2 tbsp capers, rinsed and chopped
10 pitted Kalamata olives, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh mint or dill, chopped
Zest of 1 lemon
1/2 tsp ground turmeric
1/4 tsp cracked black pepper
Sea salt to taste
3–4 tbsp extra virgin olive oil
For Cooking:
2–3 cups water or low-sodium vegetable broth
Additional: drizzleof olive oil for finishing
Instructions:
1. Prepare the Artichokes:
Cut off stems and about 1 inch from the top of each artichoke.
Remove a few outer leaves and open up the center.
Use a spoon or paring knife to scoop out the fuzzy choke from the middle.
Rub all exposed parts with lemon juice to prevent browning.
2. Make the Stuffing:
In a bowl, combine almond meal, garlic, capers, olives, herbs, lemon zest, turmeric, pepper, and sea salt.
Stir in olive oil to form a slightly moist, crumbly mixture that sticks together when pressed.
3. Stuff the Artichokes:
Gently separate the leaves of each artichoke.
Spoon the stuffing into the center and between the leaves, packing it well.
4. Cook the Artichokes:
Place artichokes upright in a large pot.
Pour in water or broth until it reaches halfway up the sides.
Add a drizzle of olive oil and the juice of half a lemon into the liquid.
Cover, bring to a simmer, and cook for 45–60 minutes, or until tender (a leaf should pull off easily).
5. Serve:
Let cool slightly before serving.
Enjoy warm or at room temperature with a drizzle of olive oil and squeeze of lemon.
Notes & Tips:
How to eat: Pull off each leaf and scrape the soft part with your teeth. The center heart is fully edible and delicious.
Make ahead: Can be prepped and stuffed a day in advance. Reheat gently before serving.
Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Optional add-ins: Chopped sun-dried tomatoes, ground flaxseed, or finely diced spinach for more antioxidants.
Nut-free: Use ground sunflower seeds or gluten-free oats instead of almond meal.
Nutritional Information
Calories:280 kcal
Protein: 6g
Fat: 20g
Carbohydrates: 18g
Iron:12% DV
Thyroid-friendly: Yes (gluten-free, dairy-free, soy-free, low inflammatory, iodine-stable)