It takes a little practice to trim an artichoke – but practice makes perfect! Be careful of the tips because they are a little bit spiky. Rub all the cut edges, including the tops, with lemon juice to avoid discoloration.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2012
- 2 artichokes (1-1/4 lb/565 g total)
- 1 lemons halved
- 2 slices whole grain bread
- 1/4 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 clove garlic minced
- 1/4 sweet red pepper diced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch hot pepper flakes crushed
MethodUsing scissors, cut off tips of large artichoke leaves; lightly peel tough layers of stem. Cut artichoke in half through stem. Cut off top third of artichoke; with teaspoon, remove fuzzy centre. Squeeze 1 of the lemon halves to make 1 tbsp juice; set juice aside. Rub cut side of remaining lemon half over cut edges of artichokes.
In stockpot, cover artichokes with water; simmer over low heat until tender and outer leaves can be pulled off easily, about 1 hour. Drain well and place, cut side up, on parchment paper–lined baking sheet.
Meanwhile, in food processor, process bread until in fine crumbs, about 30 seconds.
In bowl, mix together bread crumbs, reserved lemon juice, Parmesan cheese, 2 tbsp of the oil, garlic, red pepper, parsley, salt, pepper and hot pepper flakes; evenly mound on artichokes. Drizzle with remaining oil. Bake in 400?F (200?C) oven until golden and crisp, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 308 mg
- Sugars 5 g
- Protein 6 g
- Calories 190.0
- Total fat 13 g
- Potassium 272 mg
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 11.0
- Folate 17.0
- Calcium 10.0
- Vitamin A 5.0
- Vitamin C 38.0