Stuffed Artichokes Recipe - Cooking Index
Stuffed Artichokes Recipe - Cooking Index
| 4 | Atkins white bread | |
| 4 | Fresh artichokes | |
| 1 tablespoon | 15ml | Fresh lemon juice - divided |
| 1/3 cup | 78ml | Olive oil |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 3 | Garlic cloves - finely chopped |
Heat oven to 300 degrees. Place bread directly on middle oven rack. Bake 15 minutes until dried out. Remove from oven; increase heat to 375 degrees. Place bread in food processor and process until small crumbs form.
While bread is baking, prepare artichokes. With a sharp knife, trim cut off artichoke stems. Snap off the toughest leaves at the base (usually the bottom layer or two). Lay artichokes on their sides and cut about 3/4-inch off the top. With scissors, cut off the pointed ends of the leaves. Remove middle leaves from the artichokes to expose the fuzzy chokes. With a spoon scoop out chokes, being careful to stop at the smooth heart. Drizzle half the lemon juice on artichokes.
In a medium bowl combine the remaining lemon juice, bread crumbs, oil, cheese, parsley and garlic. Place artichokes in a 9-inch-square baking dish. Pour a half-inch of water in the dish. Stuff the center of the artichokes with the bread mixture. Cover tightly with foil. Bake 1 hour. Uncover and bake 15 minutes more until center leaves pull off easily and filling is lightly browned.
This recipe yields 4 servings.
Carbohydrates: 23 grams
Net Carbs: 11 grams
Fiber: 12 grams
Protein: 19 grams
Fat: 22.5 grams
Calories: 345
Description:
"If you've never prepared fresh artichokes, now is the time to learn. Our step-by-step instructions make it simple...and the result is well worth the effort."
Source:
Atkins Cookbook at http://atkinscenter.com
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