Baked Baby Artichokes

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 38%
  • Fat: 2.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 77mg
  • Calcium: 0.0mg

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

Preparation

  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.
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