Paleo Flatbread With Artichoke Dip

Artichoke dip recipe and content provided by Brent Totty

Artichoke dip is the life of every party — and when you pair it with this paleo and low-carb flatbread, it becomes a delicious appetizer that won’t make you crash.

This artichoke dip packs extra nutrients into every bite with a little help from anti-inflammatory turmeric. Curcumin, the compound that gives turmeric its golden color, has been shown to inhibit inflammation by antagonistic molecules in the body.^[1] Best of all, this spice adds a rich and earthy flavor to recipes.

Related: Keto Smoked Salmon Canapes With Lemon-Dill Aioli

Artichokes are naturally lower in toxins and nightshades than other members of the same family, like peppers and potatoes. If you’re sensitive to nightshades, try dipping your paleo flatbread in avocado oil mayonnaise. While jarred artichokes can save on prep time, you’ll get more nutrients from fresh ones. You can trim them fresh and gently saute in ghee until tender for this artichoke dip. If you do get prepared artichoke hearts, find ones packed in glass with a BPA-free liner.

In addition to anti-inflammatory ingredients, each serving of paleo flatbread contains almost ten grams of protein and only seven grams of net carbohydrates. Party on!

Paleo Flatbread With Artichoke Dip

Start to Finish: 45 minutes (10 minutes active)

Ingredients:

• 1 cup of almond flour
• 1/8 cup arrowroot flour
• 1/2 cup of full-fat canned coconut milk (BPA-free)
• 2 eggs
• 1 teaspoon avocado oil or ghee, plus more for frying
• 1 teaspoon sea salt
• 2 tablespoons avocado oil mayo (recipe)
• 1/2 cup artichoke hearts
• Juice from 1/2 lemon
• 1/2 teaspoon turmeric
• 1/4 teaspoon of black pepper

• 1/4 cup chopped fresh parsley
• 1/4 cup grated sweet potato

Instructions:

1. Preheat oven to 300 degrees.
2. In a bowl, mix almond flour, arrowroot flour, turmeric, sea salt and black pepper.
3. In a separate bowl, whisk eggs and coconut milk together. Add to dry mixture.
4. Grease a cast iron skillet with avocado oil or ghee and pour the flatbread batter into the skillet. Bake for 25 minutes.
5. While flatbread bakes, prepare artichoke dip: In a blender, blend avocado mayo, artichoke hearts, and lemon juice until smooth.
6. After 25 minutes, remove flatbread from the oven. Spread artichoke dip over the top and bake for an additional 10 minutes.
7. While flatbread bakes, add a small amount of ghee to a frying pan. Add sweet potatoes and fry until cooked through, 4-5 minutes.
8. Remove from oven and garnish with parsley and sweet potato shreds.

Serves: 4

Nutritional Information (Per Serving):

• Calories: 354
• Protein: 10g
• Total Carbs: 16g
• Fiber: 5.5g
• Sugars: 2g
• Net Carbs: 10.5g
• Total Fat: 27g
• Saturated Fat: 7g
• Sodium: 645mg
• Potassium: 34mg
• Vitamin A: 4mg
• Vitamin C: 6mg
• Iron: 11mg

Note on ingredients: Black pepper is a suspect spice on the Bulletproof Diet, and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit pepper or grind it fresh using high-quality whole peppercorns. Artichokes are in the nightshade family and can cause inflammation in sensitive people.