Crockpot Cauliflower-stuffed Artichoke
 
Ingredients
  • ¼ head of cauliflower, roughly chopped
  • 1 shallot, chopped
  • 1 clove of garlic, minced
  • Salt
  • Pepper
  • Olive oil
  • 1 large artichoke
Instructions
  1. To prepare stuffing add roughly chopped cauliflower to your food processor to achieve a finely chopped mixture similar to bread crumbs. Then add the shallot and garlic and pulse to chop and mix them in. Transfer to a bowl and season with salt and pepper to taste.
  2. To prepare your artichoke, first slice off the stem at the bottom to give it a flat bottom so it sits well. Trim the points off the leaves using kitchen scissors. Slice off the top one inch of the artichoke. Begin pulling the leaves apart just enough to create pockets for stuffing to go. Pull out the light-colored leaves at the center to expose the fuzzy choke. Scoop out the choke with a melon baller and discard.
  3. Begin stuffing your artichoke starting at the center you have hollowed out. It should hold about ½ cup. Then work your way through the other leaves using a small spoon and stuffing as much mixture as will fit.
  4. Place your artichoke(s) in your slow cooker and add about an inch of water to the bottom. Lightly drizzle olive oil over the artichokes. Cover and cook on high for 3-4 hours, 5-6 hours on low. It’s done when leaves are tender.
  5. Transfer your artichoke(s) to a pan and place them under the broiler just for a minute or two to brown your stuffing. Enjoy!
Recipe by Easy Health Options® at https://easyhealthoptions.com/?p=83696