Artichokes are low in calories and fat; almost #1 for both dietary fiber (control bad cholesterol and cuts down on colon cancer) and anti-oxidant (protects the body from harmful free-radical agents); great vitamin K for healthy bones which all equal a 1-dish dinner.
artichoke field
Native to the Mediterranean area today, but first planted in Sicily. A 77 AD literature mentioned that ancient Greeks and Romans ate them.
I had fantastic suffer artichokes in Acapulco, Mexico in 1961. I never could find the recipe, but his is as nearly as good.-Mike
artichoke fieldNative to the Mediterranean area today, but first planted in Sicily. A 77 AD literature mentioned that ancient Greeks and Romans ate them.
I had fantastic suffer artichokes in Acapulco, Mexico in 1961. I never could find the recipe, but his is as nearly as good.-Mike
Serves 4
Preheat the oven 425℉ (165℃)
4 large organic artichokes
2 organic lemons
1 1/2 cups (600 ml) (gluten-free) bread crumbs*
1 1/4 cup (300 ml) grated Parmesan cheese (diary-free mozzarella)
1/4 cup (60 ml) chopped parsley
5 minced garlic cloves
5 Tbs. (75 ml) olive oil
boiling water
aluminum foil
organic olive oil spray
A. Preparing the artichokes:
1. Cut off the top 1/3 of each artichoke and cut off the stem for a flat bottom.
2. Remove all the tough leaves from the outside.
3. Cut off the prickly bits with scissors.
4. Rub the artichokes with the juice of one lemon.
5. Open the leaves with your thumbs and spread the leaves apart.
B. Preparing the stuffing:
1. Mix the bread crumbs, 1 cup (240 ml) cheese, parsley, garlic, and 1 Tbs. (15 ml) olive oil in a bowl.
C. Stuffing:
1. Place the artichokes in a medium baking dish.
2. Sprinkle the mixture over, inside the artichokes, and between the leaves.
3. Pour boiling water in the dish, about 1-inch (23 cm) up the sides of the artichokes.
4. Spray a piece of aluminum foil with oil.
5. Cover the baking dish with foil, oil side down.
6. Bake for 45 minutes or until a knife pierces the bottom of the artichokes.
7. Remove from the oven.
8. Heat the oven to broil.
9. Remove the foil and sprinkle remaining cheese on top.
10. Place under the boiler for 2-3 minutes.
11. Serve with lemon wedges.
*Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.
*Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.
