Kitchen Wisdom Gluten Free Stuffed Artichokes are absolutely delicious. Artichokes are part of the thistle family. The key to melt in your mouth texture is preparing artichokes in a Pressure Cooker or Dutch Oven on the stove top for at least an hour and a half is. Just cut off the top, use a melon-baller to scoop out the inner seed shoots (the furry internal growth which sits atop the heart of the choke), peel the hard and cracked outer leaves. Stuff – and then in the pan they go! The heat and steam from the broth does the rest of the work. Special Thanks to my Amazing cousin Gino Conforti for his help with this recipe!
Yields 4 Artichokes
4 Globe Artichokes
1 Lemon
32 ounces Chicken Broth (vegetable broth or water can be used instead)
Olive Oil
Breadcrumb Mixture:
3 large finely chopped Garlic cloves
2 teaspoons of Lemon Zest
¾ cup finely ground Rice Cracker meal
¼ cup finely grated hard Italian cheese (such as Locatelli, Asiago, Reggiano, etc.)
¼ teaspoon onion powder
½ teaspoon dried parsley
Crushed Red Pepper to taste
Pinch of Salt
¼ cup + 2 tablespoons Olive Oil
1 teaspoon Lemon juice
To keep the artichokes from turning black and spotty, place water in a bowl ample enough to accommodate artichokes during prep. Halve the lemon and squeeze it into water bowl, place ½ lemon in bowl.
In a separate bowl combine the “breadcrumb” mixture.
Prep the Artichoke:
Take the artichoke and chop off the top ½ – ¾ inch. Then chop off the stem. Remove the really dry and cracked outer leaves. Use 
your fingers to loosen the internal sides of the choke. Scoop out the inner flower bud: Use a melon baller to remove the inner hair which sits atop the center (or the heart) of the artichoke. Place the choke in the bowl of water with the lemon.
Pour the broth into Pressure Cooker or Dutch Oven.
After the artichokes are hollowed out, hold each upside down and gently shake excess water from them. Using a tablespoon, stuff each with “breadcrumb” mixture. Place stuffed artichokes inside of
insert of pressure cooker or at bottom of a 2 or 3 quart Dutch Oven. Squeeze a bit of remaining lemon juice from fresh lemon over stuffed artichokes. Drizzle a bit of olive oil over each artichoke.
Place lid atop pot, be sure it is sealed. Begin by cooking on medium high for about 20 minutes. Steam and rolling simmer noise will be heard, reduce heat to low and cook for another hour and a half. Turn off heat, do not remove lid. Allow artichokes to sit in
lidded pot for at least another 20 minutes before serving.
Be sure to spoon additional broth over stuffed artichoke for serving.
“Stuffed Artichokes” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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