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baby artichokes chicken broth garlic extra-virgin olive oil basil freshly grnd pepper lemon juice Parmesan cheese
Viewed: 46 - Published at: 5 years agoIngredients
- 6 x baby artichokes, (about 1/2 lb.) extra virgin olive oil-flavored vegetable cooking spray
- 3 tsp canned low-sodium chicken broth, undiluted
- 1 tsp garlic, chopped
- 1/2 tsp extra virgin olive oil
- 1/4 tsp dry basil
- 1/8 tsp freshly grnd pepper
- 1 Tbsp. lemon juice
- 2 tsp parmesan cheese, grated
Method
- Wash artichokes by plunging them up and down in cool water.
- Cut off stem ends, and trim 1/2 inch from top of each artichoke.
- Remove and throw away any loose bottom leaves.
- Cook artichokes in boiling water to cover 10 min.
- 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 mix proportionately over artichokes.
- Cover and bake at 400F for 15 min.
- Uncover and sprinkle with lemon juice and Parmesan cheese.
- Bake an additional 8 to 10 min or possibly till lower leaves pull out easily
- Yield: 2 servings.
