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Ingredients
- 6 x baby artichokes, (about 1/2 lb.) extra virgin olive oil-flavored vegetable cooking spray
- 3 tsp canned low-sodium chicken broth, undiluted
- 1 tsp garlic, chopped
- 1/2 tsp extra virgin olive oil
- 1/4 tsp dry basil
- 1/8 tsp freshly grnd pepper
- 1 Tbsp. lemon juice
- 2 tsp parmesan cheese, grated
Directions
- Wash artichokes by plunging them up and down in cool water. Cut off stem ends, and trim 1/2 inch from top of each artichoke. Remove and throw away any loose bottom leaves. Cook artichokes in boiling water to cover 10 min. Drain and cut each artichoke in half lengthwise.
- Place artichokes, cut side up, in a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray. Combine chicken broth and next 4 ingredients, stirring well. Drizzle broth mix proportionately over artichokes. Cover and bake at 400F for 15 min. Uncover and sprinkle with lemon juice and Parmesan cheese. Bake an additional 8 to 10 min or possibly till lower leaves pull out easily
- Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 2 servings | |
| Calories 101 | |
| Calories from Fat 20 | 20% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 121mg | 5% |
| Potassium 437mg | 12% |
| Total Carbs 18.53g | 5% |
| Dietary Fiber 12.5g | 42% |
| Sugars 1.65g | 1% |
| Protein 5.24g | 8% |
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