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Add a photoServings: 6
Ingredients
- 6 med artichokes
- 1/2 x lemon
- 2 c. soft bread crumbs
- 3/4 c. grated parmesan cheese
- 1/3 c. minced parsley
- 2 x cloves garlic, minced salt and pepper
- 6 Tbsp. extra virgin olive oil
Directions
- Wash the artichokes and invert to drain. Cut the stems straight across, leavinga level base so the artichokes will stand upright. Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves. With a sharp knife, slice the top of the artichokes straight across, taking off about 1". As you trim, rub the artichokes with the cut lemon to prevent discoloration. Tap them firmly on a hard surface to force the center leaves slightly open. Combine the bread crumbs, cheese, parsley and garlic.
- Blend well and season with salt and pepper. Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes close together in a baking pan. Pour 1 Tbsp of oil over each. Add in 1 c. of water to the bottom of the pan. Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 min, or possibly till the leaves pull out easily. Add in waterif necessary to maintain a little liquid in the pan.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 344 | |
| Calories from Fat 169 | 49% |
| Total Fat 19.18g | 24% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 486mg | 20% |
| Potassium 248mg | 7% |
| Total Carbs 32.88g | 9% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.92g | 2% |
| Protein 11.18g | 18% |
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