Stuffed Artichokes

By á-174942

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

Details

Servings 4

Preparation

Step 1

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