Parsley Artichokes
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
artichokes
|
*
|
| 2 | each |
lemons
juiced, with rinds |
|
| 2 | cups |
water
cold |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
olive oil
|
|
| 1 | each |
garlic cloves
finely minced |
|
| ¼ | cup |
italian parsley
fresh, chopped |
|
| ½ | cup |
bread crumbs
coarse, dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
artichokes
|
*
|
| 2 | each |
lemons
juiced, with rinds |
|
| 473 | ml |
water
cold |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 118 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
finely minced |
|
| 59 | ml |
italian parsley
fresh, chopped |
|
| 118 | ml |
bread crumbs
coarse, dry |
|
Directions
Prepare the artichokes as directed in cut in half lengthwise and keep in lemon water until you are ready to cook them.
Drain and place in a large pan, where they cut fit in a large pan, where they can fit in a single layer, with the cut side up.
Add 2 cups of cold water.
Sprinkle with salt, pepper and half the oil.
Combine garlic and parsley and spread over the artichoke halves.
Cook over moderate heat, covered, for 30 to 45 minutes, depending on size and freshness of artichokes.
Remove from heat. Sprinkle with bread crumbs and the remaining oil.
Just before serving, place under the broiler, or in a 300℉ (150℃) oven for 3 minutes or until the tops begin to brown.
