Keto Parmesan Baked Artichoke Hearts

Name: Keto Parmesan Baked Artichoke Hearts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 16 ounces artichoke hearts (jar or canned); ½ cup Super Fine Almond Flour; 2 cloves garlic; ¾ cup Parmesan Cheese; 2 teaspoons dried parsley; Zest and juice of 1 lemon; olive oil; salt and pepper to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
114 kcal
Course
Side Dish
Cuisine
American

Keto Parmesan Baked Artichoke Hearts

Iris Warren

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Tender artichoke hearts baked with a flavorful parmesan cheese, lemon and garlic topping!

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Ingredients

Servings

16 ounces artichoke hearts (jar or canned) about 19 total - see notes
½ cup Super Fine Almond Flour
2 cloves garlic finely minced
¾ cup Parmesan Cheese grated
2 teaspoons dried parsley
Zest and juice of 1 lemon
olive oil to drizzle over the top
salt and pepper to taste

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Instructions

Preheat oven to 400F and place a rack in the upper ⅔ slot of your oven.
Rinse the artichoke hearts well, cut each in half, giving you about 38 halves.Dry the artichoke hearts on paper towels, cut side down, while you mix the topping.
Mix the almond flour, garlic, parmesan cheese, salt, pepper, parsley, lemon juice and zest in a bowl. Place the artichoke hearts in a 9" x 9" glass or ceramic baking dish that has been sprayed with non-stick spray, cut side up.
Spoon the mixture over the tops of each artichoke heart. Drizzle olive oil over the tops and bake for 15 minutes. Remove from the oven, increase the temperature to 425F and drizzle more olive oil over the top. Then bake for another 5 minutes or until slightly golden.
Allow to cool slightly before serving with a squeeze of fresh lemon over the tops.

Notes

The 16 ounces of artichoke hearts does not include the liquid that comes in the jar/can. I was able to get 38 artichoke halves from the 26 ounce jar of artichoke hearts I used. The size of the artichoke hearts could vary by package/manufacturer.