BAKED BABY ARTICHOKES
6 baby artichokes (about 1/2 pound)
3 teaspoons canned low-sodium chicken broth, undiluted
1 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 teaspoons grated parmesan cheese
Preheat oven to 400 degrees F. Coat a 7x5 1/4x1 1/2-inch baking dish with cooking spray.
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 prepared baking dish.
Combine chicken broth, garlic, olive oil, basil, and pepper, 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.
Servings: 2
Source: Light Cooking For Two by Oxmoor House
6 baby artichokes (about 1/2 pound)
3 teaspoons canned low-sodium chicken broth, undiluted
1 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 teaspoons grated parmesan cheese
Preheat oven to 400 degrees F. Coat a 7x5 1/4x1 1/2-inch baking dish with cooking spray.
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 prepared baking dish.
Combine chicken broth, garlic, olive oil, basil, and pepper, 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.
Servings: 2
Source: Light Cooking For Two by Oxmoor House
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