| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Vegetables, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pine nuts |
| 4 |
|
Large fresh artichokes |
| 1/2 |
|
Lemon |
| 3/4 |
c |
Low-fat chicken broth;divide |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Shrimp; cooked, diced |
| 1/2 |
ts |
Garlic powder |
| 1/4 |
c |
Bread crumbs |
| 1/4 |
c |
Fresh parmesan; grated |
| 1/2 |
ts |
Dried dillweed |
| 1/4 |
ts |
Ground white pepper |
INSTRUCTIONS
Toast pine nuts.(You can do this in the microwave, if desired. Spread them
in one layer on a m/w-safe paper towel on High until lightly browned about
2 to 4 minutes). Cut off artichoke stems so that they are flat on the
bottom and will stand up in the baking dish. Snip points off outer leaves.
Rub with cut side of lemon. Place artichokes in micro-safe dish and pour
1/4 c of the ckn. broth into bottom of dish. Cover tightly with plastic
wrap and cook on High until bottoms are tender when pierced with tip of
knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool
enough to handle, pull out center leaves and remove center choke. Cook oil,
onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining
ingredients and another 1/4 c. chicken broth to the onion mixture. Stir
until well blended. Spoon mixture into center of artichokes (and in between
leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom
of the dish. Place artichokes in broth. Cover with plastic wrap and cook on
high until heated through, about 4 minutes. Judy Garnett/pjxg05a Raleigh,
NC.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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