Stuffed Artichokes Recipe

DIRECTIONS

This recipe uses Atkins Cuisine!" Bread (see recipe) which has 1.5g NC per slice.

1. Preheat oven to 300° F.
2. Place bread directly on middle oven rack. Bake 10 to 15 minutes, until dried out. Place bread in food processor and process until small crumbs form.
3. While bread is baking, prepare artichokes: With a sharp knife, trim off artichoke stems. Snap off the toughest leaves at the base (usually the bottom layer or two).
4. Lay artichokes on their sides and cut about 3/4 off the top. With scissors, cut off the pointed ends of the leaves. Remove middle leaves from the artichokes to expose the fuzzy chokes. With a spoon, scoop out chokes, being careful to stop at the smooth heart.
5. Drizzle half the lemon juice on artichokes (this helps prevent the artichokes from oxidizing and turning brown).
6. Increase oven heat to 375°F once bread is removed.
7. In a medium bowl combine the remaining lemon juice, bread crumbs, oil, cheese, parsley and garlic. Place artichokes in a 9-square baking dish.
8. Stuff the center of the artichokes with the bread mixture. Pour a half-inch of water into the dish. Cover tightly with foil and bake 1 hour.
9. Uncover and bake 15 minutes more until center leaves pull off easily.