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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: Artichokes |
- Preheat your oven to 400 degrees F and prepare a rimmed sheet tray with foil.
- Place the olive oil in a large saute pan and heat over medium. Add the ground chicken, salt and pepper and cook, breaking up the chicken as it cooks so that it is in tiny crumbles. Once the chicken is completely cooked and starting to brown (about 10 -12 minutes), remove the pan from the heat and set aside.
- Bring a large pot of water to a boil and add the lemons and artichokes. Cover the pot and let boil for 30 minutes to cook the artichokes completely.
- Remove the artichokes from the water and place them on a paper towel to drain all the water.
- Once dry, place the artichokes on the baking tray and push the leaves back to open the flower of the artichoke.
- Scoop the cooked chicken into the artichoke, putting it in between the petals and stuffing it well.
- In a small sauce pan, melt the butter.
- Add the buffalo wing sauce and the shredded cheddar cheese and stir to melt the cheese.
- Pour the cheese sauce over each artichoke, coating it completely. Sprinkle with the blue cheese
- Place the tray in the oven and cook for 10 minutes or until the cheese is golden browned and bubbling. Serve immediately!
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