For the Filling

1. Combine almond flour, parmesan cheese, nutritional yeast, cassava flour, garlic, basil, oregano, salt and pepper in a large bowl.
2. If you taste the stuffing mix, you’ll want to add more salt. Don’t. When the parmesan melts. You’ll be glad you held back. Stir well and set aside.

Prepping the Artichokes

1. Rinse the artichokes well and shake off. Snap off any discolored petals from the bottom layer of petals. You will be trimming off part of the top petal row and the stem. A large serrated knife works well for this.
2. Start by cutting about a third of way down the top layer of petals to create a flat top. Gently rub the lemon over the cut part of the petals to prevent browning. Next, cut the stem off at the base of the artichoke, as close to the bottom layer of petals as possible (we need a flat base). Rub the bottom with the lemon.
3. Use a pair of kitchen scissors to snip off the top points of the remaining petals (these can be sharp and prickly), until they have all been trimmed. Rub the lemon over the trimmed petals and set aside. Repeat with remaining artichoke(s). Note: We are leaving the hearts intact, but you go ahead and core out the center if you’re up for that adventure.

Stuffing the Artichokes

1. Starting at the bottom layer, gently pull each petal back a bit to loosen. Work your way inward until you hit the purple petals in the center. Don’t touch those – they bite.
2. Hold the artichoke over the filling bowl and use a teaspoon, filled about 1-3 of the way, to gently stuff small amounts of stuffing under each petal. Some of this will fall out, which is why we’re doing it over the stuffing bowl. Work around each layer before going up to the next layer. As you go, you’ll notice the stuffing is pushing the petals outward, making it easier to do the next layer up.
3. Repeat with the remaining artichoke(s). If there is any stuffing left, go back and add more to each artichoke until it’s gone.
4. Pour 1 1/2 cups water into the empty stuffing bowl and swish around to get any remaining crumbs, then pour into the bottom of Instant Pot. Place the trivet rack in the bottom and then place the artichokes on the trivet. Pack them in tightly if needed.

Cooking the Artichokes

1. Once the artichokes have been placed in the Instant Pot, drizzle with 3-4 tablespoons of extra-virgin olive oil.
2. Seal Instant Pot and set to Pressure Cook, Manual/High for 10 minutes if your artichokes are large, and 15 minutes if they’re the massive “gourmet” variety. We fit two of those big boys into our 6 qt, but a third probably wouldn’t have made it.
3. When the cook time has ended, do a manual vent for large artichokes, or allow a 5-minute natural release for the ginormous ones, then vent manually.
4. Remove trivet with artichokes and place on a large plate to drain.
5. Transfer half of the liquid to a small sauce pan and add dashes of salt, pepper, basil, oregano, and garlic powder to your own liking. We added 1/4 teaspoon nutritional yeast and 1/4 teaspoon basil, oregano, and garlic powder. Boil to reduce slightly and activate the spices while you plate the artichokes. Taste to see if further seasoning is needed. If it’s too much, add some more water from the Instant Pot.
6. Spoon the liquid into small bowls and serve immediately with the artichokes.