12 servings

DOUGH

200 gr almond flour

½ tsp sea salt

2 tbsp olive oil

1 egg

FILLING

2 tbsp olive oil

8 boiled artichokes (scrape the leaves and chop the bottoms)

1 finely chopped onion

2 tbsp finely chopped parsley

2 tsp sea salt

pepper to taste

nutmeg to taste

3 egg yolks

200 gr ricotta cheese

3 egg whites

1 tbsp nutritional yeast

Preheat the oven to 350º F.

In a bowl add the dry ingredients: almond flour and salt. Add the liquid ingredients: oil and the egg, mix well.

Transfer the dough to a round cake mold with a removable bottom, about 22 cm in diameter, lined with parchment paper and greased with a little coconut oil, placing it at the bottom and on the sides. Bake 5 minutes. Take out and set aside.

Heat the olive oil and sauté the onion until it is transparent, add artichokes, parsley and cook for 5 minutes. Season with the salt, pepper and nutmeg. Remove from heat and pour to a large bowl. 

Beat egg yolks with ricotta and pour into bowl with artichoke mixture. Beat the egg whites until firm, and add slowly, to bowl without beating so as not to lose volume.

Pour over the dough and sprinkle nutritional yeast on top.

Bake for about 20 minutes or until the filling is set and golden.

Per serving

Cal: 222.9 P: 9.4 F: 16.6 Cb: 7.6