ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Baby Artichokes

Yield 2 servings.
Baked artichokes are delicious with Honey-Roasted Cornish Hen and steamed carrots.

Ingredients

  • 6 baby artichokes (about 1/2 pound)
  • Olive oil-flavored vegetable cooking spray
  • 3 teaspoons canned low-sodium chicken broth, undiluted
  • 1 teaspoon minced garlic
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon lemon juice
  • 2 teaspoons freshly grated Parmesan cheese

Nutrition Information

  • calories 50
  • caloriesfromfat 38 %
  • fat 2.1 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.3 g
  • carbohydrate 6.9 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 77 mg
  • calcium 0.0 mg

How to Make It

  1. Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim 1/2 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.

  2. 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 mixture evenly over artichokes. Cover and bake at 400° 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.

Cooking Light Light Cooking for Two