Stuffed Artichokes

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.