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3
medium artichokes
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Lemon juice
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2
cups soft bread crumbs
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1 1/2
cups peeled, seeded, and chopped tomato
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1/4
cup grated Parmesan or Romano cheese
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1
tablespoon snipped parsley
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1
tablespoon snipped fresh mint or fresh basil
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1
clove garlic, minced
1. Wash artichokes. Remove stems and loose outer leaves from artichokes. Cut off 1 inch from top of each; snip off the sharp leaf tips. Cut in half lengthwise. Brush the cut edges with the lemon juice.
2. In large covered kettle cook artichokes in boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Drain cut side down. Remove center leaves and the fuzzy "choke." Sprinkle insides lightly with salt.
3. Combine bread crumbs, tomato, Parmesan or Romano cheese, parsley, mint or basil, and garlic. Spoon mixture into artichokes. Place in a 13x9x2-inch baking pan. Cover and bake in a 375 degree F. oven for 15 minutes. Uncover; bake about 10 to 15 minutes more or until tops are lightly golden brown. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 99,
- Protein (gm) 5,
- Carbohydrate (gm) 16,
- Fat, total (gm) 2,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 216,
- Percent Daily Values are based on a 2,000 calorie diet
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While in the Oven: Smelled Great! I recommend looking at this website first on preparing your artichoke and how to eat it if you're as clueless as I am because this recipe didn't include those details. http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/ The toppings smelled nice but weren't that great to eat. Couldn't really figure out how to get it onto each leaf either because it was just falling off. Making a dip would be a better option for artichokes.
5/3/2010 01:56:51 PM Report Abuse