Baking stuffed artichokes adds a new dimension to these easy-to-digest and nutritious vegetables. Makes four servings.
Instructions
1. Spread outer leaves of artichokes apart. Run cold water into them to wash off grit.
2. Slice off the tops of leaves, if desired, to remove prickly points. You can use kitchen shears or a heavy knife.
3. Rub the cut portions with a half lemon to prevent darkening.
4. Steam artichokes, covered, for 20 minutes.
5. Allow to cool.
6. Preheat oven to 350 degrees F.
7. Gently spread the leaves and remove fuzzy chokes - inedible spiky leaves - with a spoon.
8. Spoon desired stuffing into the center. Try seasoned bread crumbs, stuffing mix, or a combination of minced garlic, onion, chopped celery, grated Parmesan cheese and chopped parsley.
9. Place stuffed artichokes in a baking dish coated with cooking spray.
10. Drizzle olive oil over artichokes.
11. Add 1 inch of broth or boiling water.
12. Bake, covered, until bottoms are tender, about 45 minutes. Uncover for the last 5 to 10 minutes to brown the tops.
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