| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Cookbook, Artichokes |
2 |
Servings |
INGREDIENTS
| 6 |
|
Baby artichokes; (about 1/2 pound) |
|
|
Olive oil-flavored vegetable cooking spray |
| 3 |
ts |
Canned low-sodium chicken broth, undiluted |
| 1 |
ts |
Garlic; minced |
| 1/2 |
ts |
Olive oil |
| 1/4 |
ts |
Dried basil |
| 1/8 |
ts |
Freshly ground pepper |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Parmesan cheese; grated |
INSTRUCTIONS
Wash artichokes by plunging them up and down in cold water. Cut off stem
ends, and trim 1/2 inch from top of each artichoke. Remove and discard any
loose bottom leaves. Cook artichokes in boiling water to cover 10 minutes.
Drain and cut each artichoke in half lengthwise.
Place artichokes, cut side up, in a 7- x 5 1/4- x 1 1/2-inch baking dish
coated with cooking spray. Combine chicken broth and next 4 ingredients,
stirring well. Drizzle broth mixture evenly over artichokes. Cover and bake
at 400 degrees for 15 minutes. Uncover and sprinkle with lemon juice and
Parmesan cheese. Bake an additional 8 to 10 minutes or until lower leaves
pull out easily Yield: 2 servings.
Per Serving: Calories 50, Calories from Fat 38%, Fat 2.1 g, Sat Fat 0.6 g,
Carbos 6.9 g, Protein 2.3. g, Chol 2 mg, Sod 77 mg. Exchanges: 1 vegetable.
Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.
Typos by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by
MC_Buster. MC posted 9/23/97
Recipe by: Light Cooking For Two, Oxmoor House
Posted to MC-Recipe Digest V1 #799 by Badams <adamsfmle@sprintmail.com> on
Sep 23, 1997
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