Keto Lemon Cream Artichoke
Tender artichokes are coated in a lemon-infused cream sauce that adds a bright, tangy flavor. This Keto Lemon Cream Artichoke dish brings a fresh twist that complements both simple and more elaborate meals.
Servings 4 people
Calories 351 kcal
Ingredients
- 28 ounces canned artichokes drained
- ¾ cup heavy whipping cream
- ¼ cup lemon juice freshly squeezed
- 1½ cups Parmesan cheese grated
- 1 tablespoon fresh thyme
- 1 teaspoon black pepper ground
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Place 28 ounces canned artichokes in baking pan, then pour ¾ cup heavy whipping cream over them.28 ounces canned artichokes, ¾ cup heavy whipping cream
- Add fresh ¼ cup lemon juice and sprinkle 1½ cups Parmesan cheese evenly on top.¼ cup lemon juice, 1½ cups Parmesan cheese
- Top with 1 tablespoon fresh thyme and 1 teaspoon black pepper.1 tablespoon fresh thyme, 1 teaspoon black pepper
- Bake for 25 to 30 minutes or until golden brown and sauce has thickened.
- Serve Lemon Cream Artichokes hot and enjoy!
Notes
- Drain the canned artichokes well before adding them to the baking pan to avoid a soggy texture.
- You can substitute the heavy whipping cream with coconut cream or almond milk.
- For a sharper flavor, add lemon zest and garlic cloves to the dish before baking.
- Frozen artichoke hearts can also be used in this recipe, but they must be thawed and drained well before baking.
- Add cream cheese or sour cream to the recipe for a creamier texture.
- Avoid canned marinated artichokes, as their oily texture can prevent the sauce from thickening properly.
Nutrition
Calories: 351kcal | Net carbs: 9g | Fat: 26g | Protein: 16g