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.

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • 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.

Step 2

  • 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!
  • INGREDIENTS:

Step 3

  • Garlic-Parmesan Artichokes
  • INGREDIENTS:

Step 4

  • large artichokes
  • INGREDIENTS:

Step 5

  • /2 lemon
  • INGREDIENTS:

Step 6

  • cup white wine
  • INGREDIENTS:

Step 7

  • Tbs. whole wheat bread crumbs
  • INGREDIENTS:

Step 8

  • Tbs. grated Parmesan
  • INGREDIENTS:

Step 9

  • clove garlic, minced
  • INGREDIENTS:

Step 10

  • tsp. olive oil
  • INGREDIENTS:

Step 11

  • salt and pepper to taste
  • INGREDIENTS:

Step 12

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 13

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 25 minutes

Step 14

  • Preheat oven to 400 degrees.
  • EQUIPMENT:

Step 15

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 16

  • Slice each artichoke vertically in half.
  • INGREDIENTS:

Step 17

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 18

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

Step 19

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

Step 20

  • Serve hot.