357.9 Cals 17.6 Protein 46.2 Carbs 10.7 Fats
YIELD:2 SERVINGS
COURSE:Appetizer, Side Dish
CUISINE:Italian
INGREDIENTS
2 medium artichokes
4 cups water
1/2 lemon
2 tsp olive oil
2 cloves garlic, crushed
3/4 cup seasoned breadcrumbs
1/4 cup grated pecorino romano or a good parmesan cheese
1 egg white, whisked
1 cup fat free chicken broth, vegetable broth can be used instead
2 oz white wine
olive oil spray
INSTRUCTIONS
Cut the stems and the tops off the artichokes.
Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.
In a large pot, fill with 4 cups water and place artichokes upside down in pot.
Boil 12-14 minutes.
Remove from water and set aside to cool.
When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
In a small sauté pan, heat oil and sauté garlic until golden (about 2 minutes).
Remove from heat.
Add breadcrumbs, grated cheese, and egg white and mix well.
Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
Spray lightly with olive oil.
Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.
Serving: 1artichoke, Calories: 357.9kcal, Carbohydrates: 46.2g, Protein: 17.6g, Fat: 10.7g, Fiber: 8.5gBlue Smart Points:9Green Smart Points:9Purple Smart Points:9Points +:9