Artichoke Parmesan
It is baked with a buttery, garlic, and parmesan sauce. Then, coated in breadcrumbs, to kind of mimic a fried taste. The artichoke is roasted in the oven and served with my garlic and herb cream sauce.
Equipment
- Stovetop
- Oven
Ingredients
- 1 artichoke
- 1 teaspoon olive oil
- 3 tablespoons light margarine ICBINB
- 4 cloves minced garlic
- 1 teaspoon basil
- ¼ teaspoon garlic salt
- 2 tablespoons reduced fat parmesan cheese grated
- ⅛ cup breadcrumbs Italian
Garlic Cream Sauce
- ¼ cup plain, nonfat Greek yogurt
- 2 cloves minced garlic
- ¼ teaspoon garlic salt
- 1 teaspoon Italian seasonings
Instructions
- Start by boiling 2 inches of water in a pot that has a lid. I used a 2.5-3 quart pot. Make sure to salt the water.
- While the water is coming to a boil, trim the stem off the bottom of the artichoke, leaving about a half inch. Cut off the top half inch of the artichoke, exposing the heart. Then, using scissors, cut off the thorns of the exterior leaves and pick off the bottom layer or two of leaves.
- When the water has begun boiling, place the artichoke in the pot. Cover and cook for about 20 minutes, until the artichoke is tender.
- Meanwhile, preheat the oven to 350 degrees.
- Heat the oil over medium heat in a small saucepan. Once heated, add the garlic and cook for about a minute or two, until fragrant. Add two tablespoons of margarine and let that melt, mixing to combine.
- Pour in the parmesan, breadcrumbs, basil and garlic salt, mixing to combine everything. Let the mixture cook for about a minute.
- Line a baking tray with aluminum foil, placing the boiled artichoke on top. Carefully pull apart the leaves, trying to exposure as much of the artichoke as possible.
- Stuff the artichoke with the breadcrumb mixture, getting into all of the leaves and down into the heart. With the last tablespoon of margarine, spread it all over the top of the artichoke.
- Bake the artichoke for 15-18 minutes, until desired crispness is reached.
- While the artichoke is baking, combine all the ingredients for the garlic cream sauce. Let that set in the fridge until the artichoke is ready. You can also substitute garlic powder for the minced garlic is eating garlic like that is not preferred.
Nutrition
Calories: 126kcalCarbohydrates: 19gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgPotassium: 331mgFiber: 4gSugar: 5gVitamin A: 59IUVitamin C: 10mgCalcium: 129mgIron: 2mg
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