** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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