Yield: 2 Servings
|6 \N||Baby artichokes; (about 1/2 pound)|
|\N \N||Olive oil-flavored vegetable cooking spray|
|3 teaspoons||Canned low-sodium chicken broth, undiluted|
|1 teaspoon||Garlic; minced|
|½ teaspoon||Olive oil|
|¼ teaspoon||Dried basil|
|⅛ teaspoon||Freshly ground pepper|
|1 tablespoon||Lemon juice|
|2 teaspoons||Parmesan cheese; grated|
Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim ½ 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 a 7- x 5¼- x 1 ½-inch baking dish coated with cooking spray. Combine chicken broth and next 4 ingredients, 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 Yield: 2 servings.
Per Serving: Calories 50, Calories from Fat 38%, Fat 2⅒ g, Sat Fat ⅗ g, Carbos 6.9 g, Protein 2.3. g, Chol 2 mg, Sod 77 mg. Exchanges: 1 vegetable.
Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.
Typos by Brenda Adams <adamsfmle@...>; MC formatted by MC_Buster. MC posted 9/23/97
Recipe by: Light Cooking For Two, Oxmoor House Posted to MC-Recipe Digest V1 #799 by Badams <adamsfmle@...> on Sep 23, 1997