LernerCohen Healthcare
Recipe of the Month

November 2010
Artichokes alla Romana

Ingredients:
2 C fresh bread crumbs, preferably whole grain
1 Tbsp olive oil
4 large artichokes
2 lemons, halved
1/3 C grated Parmesan cheese
3 garlic cloves, finely chopped
2 Tbsp finely chopped fresh flat leaf Italian parsley
1 Tbsp grated lemon zest
¼ tsp freshly ground black pepper
1 C plus 2-4 Tbsp vegetable or chicken stock/broth
1 C dry white wine
1 Tbsp minced shallot
1 tsp fresh chopped oregano.

Instructions:

  1.  Preheat oven to 400 degrees F.  In a bowl, combine the bread crumbs and olive oil.  Toss to coat.  Spread the crumbs in a shallow baking pan and bake, stirring once halfway through, until the crumbs are lightly golden, about 10 minutes.  Set aside to cool.
  2. Working with 1 artichoke at a time, snap off any tough outer leaves and trim the stem flush with the base.  Cut off the top third of the leaves with a serrated knife, and trim off anything remaining thorns with scissors.  Rub the edges with a lemon half to prevent discoloration.  Separate the inner leaves and pull out the small leaves from the center.  Using a melon baller or spoon, scoop out the fuzzy choke, then squeeze some lemon juice into the cavity.  Trim the remaining artichokes in the same manner.
  3. In a large bowl, toss the bread crumbs with the parmesan, garlic, parsley, lemon zest and pepper.  Add the 2-4 tablespoons stock, 1 tbsp at a time using just enough for the stuffing to begin to stick together in small clumps.
  4. Using 2/3 of the stuffing, mound it slightly in the center of the artichokes.  Then, starting at the bottom spread the leaves open and spoon a rounded tsp of stuffing near the base of each leaf.  (The artichokes can be prepared to this point several hours ahead and kept refrigerated.)
  5. In a Dutch oven with a tight fitting lid, combine the 1 C stock, wine, shallots and oregano.  Bring to a boil, then reduce the heat to low.  Arrange the artichokes, stem end down, in the liquid in a single layer.  Cover and simmer until the outer leaves are tender, about 45 minutes (add water if necessary).  Transfer the artichokes to a rack and let cool slightly.  Cut each artichoke into quarters and serve warm.  Serves 8.

Nutrition Information: 
Serving Size: approximately ½ artichoke                                   
Calories:  117                                            Carbohydrates: 14 grams                          
Fiber:  4 grams                                                          Protein:  5 grams                                         
Total Fat:  3 grams                                                   Cholesterol:  3 milligrams
Sodium:  287 milligrams

 


Courtesy of Natalie von Suskil, MS, RD