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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Baby Artichokes

Date Added: December 08, 2009


6 Unit Artichokes (about 1/2 pound)
1 Unit Vegetable Cooking Spray
3 Teaspoons Chicken Broth undiluted
1 Teaspoon Garlic minced
1/2 Teaspoon Olive Oil or lard
1/4 Teaspoon Dried Basil or 1/4 cup fresh chopper
1/8 Teaspoon Ground Pepper to Taste
1 Tablespoon Lemon Juice depending on the
2 Teaspoons Parmesan Cheese grated
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1. Wash artichokes by plunging them up and down in cold water.

2. Cut off stem ends, and trim 1/2 inch from top of each artichoke.

3. Remove and discard any loose bottom leaves. Cook artichokes in boiling water to cover 10 minutes.

4. Drain and cut each artichoke in half lengthwise.

5. Place artichokes, cut side up, in a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray.

6. Combine chicken broth and next 4 ingredients, stirring well.

7. Drizzle broth mixture evenly over artichokes.

8. Cover and bake at 400 degrees for 15 minutes.

9. Uncover and sprinkle with lemon juice and Parmesan cheese.

10. Bake an additional 8 to 10 minutes or until lower leaves pull out easily Yield: 2 servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Cheese, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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