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Ingredientes
- 4 x Jumbo artichokes
- 1 x Lemon halved
- 1/2 med Red onion finely minced
- 3 ounce Vegetable oil
- 2 x Garlic cloves thinly sliced
- 1/2 c. Finely-minced fresh parsley
- 1/4 c. Grated parmigiano-reggiano
- 1/2 c. Fresh bread crumbs lightly toasted
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Bring 6 qts of water to a boil and add in 1 Tbsp. salt.
- Pull off the outer dark green leaves of each artichoke till what remains is pale at the base and green at the ends of tips. Cut off the green points to about 1-inch from top of pointy end. Each time you cut the artichoke rub the freshly cut sides with half a lemon. This will retain its light color. Cut the artichokes into quarters. Using a small sharp knife, trim away the choke from the inside. Rub all cut edges with lemon. Boil 5 min and refresh in cool water. Drain and set aside.
- Preheat oven to 400 degrees.
- In a medium saute/fry pan saute/fry onion and garlic over medium heat in 3 ounces of extra virgin olive oil till softened, 8 to 10 min. Allow to cold and stir in parsley, grated cheese and fresh toasted breadcrumbs. Season with salt and pepper. Transfer all to a shallow casserole, just large sufficient to hold artichokes in one layer. Bake uncovered about 20 min or possibly till breadcrumbs are golden.
- This recipe yields 4 antipasto servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 208 | 70% |
| Total Fat 23.53g | 29% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.55g | |
| Cholesterol 3mg | 1% |
| Sodium 213mg | 9% |
| Potassium 242mg | 7% |
| Total Carbs 18.39g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.4g | 2% |
| Protein 5.48g | 9% |
