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Mediterranean Artichoke Bake (Keto, LowCarb)

I'm on a total artichoke kick right now. I feel like artichokes never get enough love!

They make the perfect side to almost any meal. In this case, you could just serve these up with a few slices of salami and other sausages to complete the full Mediterranean feel of this dish!

This dish takes less than 20 minutes to pull together. And its worth every single minute!


1 can artichoke hearts (approximately 8)

1/4 cup assorted olives (I used kalamata and manzanilla)

5 cloves fresh garlic

1/2 tablespoon crushed red pepper flakes

1/4 teaspoon pink Himalayan salt

1/4 teaspoon onion powder

4 tablespoons olive oil

2 tablespoons grated Parmesan cheese

4 leaves of fresh basil, minced (if desired)

Lemon wedges (if desired)


Preheat oven to 400 degrees Fahrenheit.

Using a medium sized oval baking dish, pour two tablespoons of the olive oil into the bottom.

Slice the 5 garlic cloves into 3 pieces each, allotting for 15 pieces.

Slice the artichokes in half, and lay them in the baking dish. Assort the olives and slices of garlic on top and in between. Sprinkle the crushed red pepper flakes, salt, onion powder, and black pepper on top evenly. Drizzle the remaining two tablespoons of olive oil on top. Place in the oven and bake for 10 minutes. Turn on your broiler to low heat and place the dish directly underneath and broil for 5 minutes.

Remove from the oven, sprinkle with the basil leaves and squeeze the lemons on top.

Best served hot.

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