Contributed By: Kathy1
Dairy Council of California
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
3 Medium artichokes
Lemon juice
2 cups Soft bread crumbs
1 1/2 cups Peeled, seeded, and chopped tomato
1/4 cup Grated parmesan or romano cheese
1 tablespoon Snipped parsley
1 tablespoon Snipped fresh mint or basil
1 clove Garlic, minced
Preparation
Wash artichokes. Remove stems and loose outer leaves from choke. 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.
In large covered kettle, cook artichokes in boiling salted water for 20-30 minutes or until a leaf pulls out easily. Drain cut side down. Remove center leaves and the fuzzy choke. Sprinkle insides lightly with salt.
Combine bread crumbs, tomato, cheese, parsley, mint or basil, and garlic. Spoon mixture into artichokes. Place in a baking pan. Cover and bake in a 375 degree F oven for 15 minutes. Uncover; bake about 10-15 minutes more until tops brown.
Cook's Notes
I drizzle with butter before serving.
Nutrition Information
Calories: 196
;
Total Fat: 3 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 0.9 g
;
Carbohydrates: 35 g
;
Protein: 9 g
;
Vitamin A: 580 IU
;
Vitamin C: 15 mg
;
Calcium: 138 mg
;
Sodium: 377 mg
;
Iron: 2.8 mg
;
Fiber: 6 g