1 cup hard cheese (Parmigiano Reggiano, Grana or Pecorino), grated & divided
1/2 teaspoon nutmeg
2 eggs (large)
2 teaspoons salt
1 cup water
1 teaspoon pepper
2 cups keto-friendly bread cubes
2 tablespoons olive oil
6-8 artichokes (medium), trimmed
Clean and trim the artichokes.
With the open-end down, place on a slicing board. Open them up using twisting and pushing motions.
Flip them and then stretch the bud open.
Remove the choke if there is one.
Make sure the base is flat.
Put them back in the acidulated water.
Pour 1 1/2 cups water in the pot.
Add the trimmed artichoke stems if using them.
In a mixing bowl (large), mix the bread, 1/2 cup grated cheese, nutmeg, pepper, and salt.
Add 2 cracked eggs.
Using clean hands, squeeze everything till well distributed.
If too crumbly and dry, sprinkle with water or milk; mix till the mixture stays in shape and not return to cubes when squeezed together.
Holding the artichokes over the mixing bowl, generously stuff each of them with the filling.
Put the stuffed artichokes in the pot.
Once all the artichokes are in the pot, carefully sprinkle the tops with the remaining cheese and drizzle with olive oil.
Lock the lid and close the pressure valve.
Set to HIGH PRESSURE for 7 minutes.
QPR when the timer beeps; unlock the lid and open. Using tongs, carefully transfer the artichokes and the stems to a serving platter.
Serves: 6-8 Prep Time: 10 mins Cook Time: 10mins Calories: 474 Carbs: 14.2g Protein: 27.1g Fats: 32g