Stuffed Artichokes
10.5g
Net Carbs
19.2g
Protein
23.3g
Fat
8.4g
Fiber
343
Calories
Ingredients:
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese (Grated)
- 1/4 cup Parsley
- 4 artichoke, media Artichokes (Globe or French)
- 1 tablespoon Fresh Lemon Juice
- 2 teaspoons Garlic
Directions:
This recipe uses Atkins Cuisine!" Bread (see recipe) which has 1.5g NC per slice.
- Preheat oven to 300° F.
- Place bread directly on middle oven rack. Bake 10 to 15 minutes, until dried out. Place bread in food processor and process until small crumbs form.
- While bread is baking, prepare artichokes: With a sharp knife, trim 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 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 (this helps prevent the artichokes from oxidizing and turning brown).
- Increase oven heat to 375°F once bread is removed.
- In a medium bowl combine the remaining lemon juice, bread crumbs, oil, cheese, parsley and garlic. Place artichokes in a 9-square baking dish.
- Stuff the center of the artichokes with the bread mixture. Pour a half-inch of water into the dish. Cover tightly with foil and bake 1 hour.
- Uncover and bake 15 minutes more until center leaves pull off easily.
