Stuffed Artichokes
Categories: Vegetables, Artichokes, Stuffed,
4 slices of Atkins white bread
4 whole fresh artichokes
1 tablespoon of fresh lemon juice, divided
1/3 cup of olive oil
1/4 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley
3 garlic cloves, finely chopped |
Instructions: Heat oven to 300ºF. Place bread directly on middle oven rack. Bake 15 minutes until dried out. Remove from oven; increase heat to 375ºF. 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
Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com
Per Serving (excluding unknown items): 188 Calories; 20g Fat (92.0% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat. |
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