Set up a large pot with water to boil. Also, preheat your oven to 350F. Coat a baking sheet with non-stick spray. Set aside.

Rinse artichokes well. Using a sharp knife, cut off the top of the artichoke to expose the purple center, and trim the point from the outer leaves. Cut the stem so the artichoke can sit on a flat surface.

Bring the water to boil and ensure the water will cover the artichokes. Place each artichoke in the water and cover. Reduce the heat to medium and simmer for 10-15 minutes.

Remove the artichokes from the hot water and drain upside down to dry and cool.

Pull the purple leaves from the center of the artichoke to reveal the tough fibers or “choke.”

Slice each in half and remove the entire choke with a sharp spoon or small knife.

In a mixing bowl, combine the almond flour, mayonnaise, garlic, and parmesan cheese to create artichoke filling.

Drizzle each artichoke half with olive oil. Stuff the center of the artichoke halves with the prepared filling. Make sure you put some filling in between the leaves, too.

Place artichoke halves on the baking sheet. Space evenly.

Bake for 15 minutes or until the filling turns a golden brown.