Ingredients
2artichokes,medium
4cupswater
½lemon
2tspolive oil
2garlic cloves,crushed
¾cupbreadcrumbs,seasoned
¼cuppecorino romano,grated or a good parmesan cheese
1egg white,whisked
1cupchicken broth,fat-free, vegetable broth can be used instead
2ozwhite wine
olive oil,spray
Preparation
Cut the stems and the tops off the artichokes.
Using a scissor, cut off the tips of the leaves and squeeze lemon all over to prevent browning.
In a large pot, fill with 4 cups of water and place artichokes upside down in pot.
Boil for 12 to 14 minutes.
Remove from water and set aside to cool.
When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
In a small sauté pan, heat oil and sauté garlic for about 2 minutes, until golden.
Remove from heat.
Add breadcrumbs, grated cheese, and egg white and mix well.
Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
Spray lightly with olive oil.
Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
Bake for 40 minutes at 350 degrees F, removing the foil for the last 10 minutes of baking.
