Artichokes

A delicious center!

Artichokes are interesting negative calorie foods so don't let their weird appearance keep you from giving them a try. With just a little practice you'll be an expert artichoke chef!

Fascinating Fact...

Artichokes can stain your hands so if you are worried about that it is a good idea to wear gloves while you prepare them.

How to prepare artichokes.

1) Wash them thoroughly in cold water.

2) Fill a bowl with cold water and add a couple tablespoons of lemon juice or vinegar. This will prevent discoloration.

3) Cut off the stem, if desired.

4) Cut off the top 1/4 of the plant.

5) Snip the sharp tips off the plant, if desired.

6) Cook as desired. Artichokes may be steamed, microwaved, baked, grilled, boiled, whatever you want depending on your recipe.

Artichoke Hearts Italiano

4 cloves of garlic, finely chopped
1 bunch green scallions, coarsely chopped
2 cans water packed artichoke hearts (drained)
1 egg
3/4 cup milk
3 tablespoons Romano cheese, grated
3/4 cup olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup Italian seasoned bread crumbs

Topping:

2 tablespoons Italian bread crumbs
1 tablespoon Romano cheese

Preaheat the oven to 350° F.Whisk the egg and milk together in a large bowl. Slice the artichoke hearts into small pieces. Add the artichokes and everything else (except the the topping) to the egg & milk mixture. Stir everything up well. Pour into an 8 x 8 casserole dish. Top with the bread crumbs and cheese and bake for 30 to 35 minutes or so.

Artichokes with Garlic Dip

1 cup lowfat yogurt, plain
1 Tbsp chopped parsley
1 Tbsp chives
2 tsp chili sauce
½ tsp garlic salt
1/8 tsp pepper
4 medium artichokes, prepared and cooked

Combine all of the ingredients except the artichokes. If you can refrigerate the dip for a while (an hour or two) it will taste better but that is optional. Serve with cooked artichokes.