Garlic Parmesan Artichokes

Garlic-Parmesan Artichokes

Garlic-Parmesan Artichokes

45 minutes

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Details
  • Serving Size:   1
  • Weight Watchers:   14 Points
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Ingredients
  • Garlic-Parmesan Artichokes
  • 2 large artichokes
  • 1/2 lemon
  • 1 cup white wine
  • 4 Tbs. whole wheat bread crumbs
  • 3 Tbs. grated Parmesan
  • 2 clove garlic, minced
  • 2 tsp. olive oil
  • salt and pepper to taste
  • Place the wine and extra water, if needed, in the bottom of a steamer, stove type or the steamer appliance. Squeeze the lemon into the steaming liquid. Steam the artichokes for 25 minutes.
  • Slice each artichoke vertically in half.
  • Sprinkle the bread crumbs, a bit in the cavity, but also in between the leaves throughout.
  • Place on a baking sheet with non-stick spray. Roast for 7-9 minutes until the cheese is melted and bread crumbs are browned. Serve hot.
Instructions

We've had a fairly odd winter this year, as in almost no winter. So, forgive me if I am busting out with the spring recipes before the season officially arrives. It's going to be over 60 tomorrow, in February. So, let's cook something for spring.

This dish is a great Easter dinner side, either an appetizer course, or a starter to follow the Asparagus and Potato Salad with the Lemon-Mint Dressing and Hard-cooked Eggs. I see the main course as maybe a roast leg of lamb, and a light panna cotta, but I'll get to the dessert and main closer to spring!

Garlic-Parmesan Artichokes

large artichokes

/2 lemon

cup white wine

Tbs. whole wheat bread crumbs

Tbs. grated Parmesan

clove garlic, minced

tsp. olive oil

salt and pepper to taste

First, trim the sharp points from the bottom two-thirds of the leaves with kitchen shears. Then, trim the stalks to be flush with bottom of artichoke. Using a chef's knife, cut off the top 1/4 leaves (see photo). Rub the cut edges with lemon.

Place the wine and extra water, if needed, in the bottom of a steamer, stove type or the steamer appliance. Squeeze the lemon into the steaming liquid. Steam the artichokes for 25 minutes.

Preheat oven to 400 degrees.

Mix the remaining ingredients in a small bowl, tossing the oil with the bread crumbs and cheese until its a nice crumbly mixture. When the artichokes are done steaming, lift them out with tongs onto a cutting board.

Slice each artichoke vertically in half.

Using a paring knife, remove the rough part of choke and the center few purplish leaves (see photo). This leaves the lovely, edible heart easy to get to, and makes a nice cavity for the bread crumbs.

Sprinkle the bread crumbs, a bit in the cavity, but also in between the leaves throughout.

Place on a baking sheet with non-stick spray. Roast for 7-9 minutes until the cheese is melted and bread crumbs are browned.

Serve hot.

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