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Total Time: 60 minutes Makes: 4 Stuffing 1 1/2 c. panko-style bread crumbs 1/3 c. Parmigiano-Reggiano cheese, grated 2 cloves minced garlic 2 Tbs. minced flat leaf parsley Salt and pepper to taste 2 tsp. lemon zest 4 Tbs. Henry's Market Unsalted Organic Butter, melted (or) 1/4 c. Henry's Market Organic Extra Virgin Olive Oil 3 slices prosciutto, chopped (optional) Mix the first six ingredients together. Stir in butter or olive oil. Set aside. Artichokes 4 artichokes Cut the stem off each artichoke, so it is flush against the base of the artichoke. Slice the top of the artichoke off (about 1 1/2 inches). Snip the tips off each petal. Place cleaned artichokes, standing upright in a large saucepan or soup pot. Fill with 3 to 4 inches of water. Add the juice of one lemon to the water. Cover and simmer 30 to 40 minutes, until the petals release easily from the artichoke. Drain artichokes upside down for a couple of minutes. TIP: Add fresh tarragon, thyme, bay leaves, garlic or Old Bay Spice™ to infuse the artichokes with extra flavor. Pull out purple leaves from center and enough yellow leaves to expose the fuzzy choke. Scoop out choke with melon-baller or spoon. Preheat oven to 350°F. Stuff the artichokes with prepared stuffing, spooning stuffing in the center of the choke and between the petals. Place in a baking dish, drizzle with olive oil and bake for 15 minutes, until stuffing is golden and slightly crisp. Add a squeeze of fresh lemon and serve. Nutrition Facts Per Serving (157g): 220 calories (100 from fat), 11g total fat, 7g saturated fat, 0g trans fat, 30mg cholesterol, 290mg sodium, 25g carbohydrate, 7g dietary fiber, 2g sugars, 9g protein |
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