** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut the stems straight across, leaving a level base so the artichokes will stand upright.
3. Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves.
4. With a sharp knife, slice the top of the artichokes straight across, taking off about 1".
5. As you trim, rub the artichokes with the cut lemon to prevent discoloration.
6. Tap them firmly on a hard surface to force the center leaves slightly open.
7. Combine the bread crumbs, cheese, parsley and garlic.
8. Blend well and season with salt and pepper. Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves.
9. Close the leaves gently and arrange the artichokes close together in a baking pan.
10. Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan.
11. Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily.
12. Add water if necessary to maintain a little liquid in the pan.
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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, Cheese, Garlic, Olive Oil, Citric Acid allergies.
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