Stuffed Artichokes

Stuffed Artichokes
Stuffed Artichokes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    slices Atkins white bread

  • 4

    whole fresh artichokes

  • 1

    tablespoon fresh lemon juice divided

  • 1/3

    cup olive oil

  • 1/4

    cup grated Parmesan cheese

  • 1/4

    cup chopped fresh parsley

  • 3

    garlic cloves finely chopped

Directions

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

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