Artichokes Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Artichokes. I will prepare this Artichokes as Side Dish for a get-together I am soon going to host. This Artichokes is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
4 artichokes
2 cloves garlic, halved
1 lemon, sliced
2 qts. boiling water
Directions
1. Wash artichokes. Cut 1 inch off the top straight across with a sharp knife. Then cut off the bottom stem leaving a 1-inch stub. Pull off loose leaves and clip thorny tips from remaining leaves.
2. Add garlic and lemon slices to boiling water. Drop in artichokes. Cover and boil 20 to 45 minutes, until leaf pulls easily from the base. Drain upside down.
3. Serve with Butter Buds® and lemon juice or a low-fat dip from Fabulous Flavors
4. To eat, pull off leaves one at a time. Dip the light-colored end into Butter Buds® or low-calorie dip. Eat only the tender part of the leaf by drawing it between the teeth. Discard remainder of leaf. When you reach the fuzzy center or hoke, remove it with a knife and fork and discard. The heart or choicest part is now exposed. Cut it into bite-sized pieces and enjoy.
5. A wonderful stuffed artichoke can be made by combining 1 drained can of water-packed tuna with 2 cups whole wheat bread crumbs, seasonings, and 1 tablespoon Low Calorie Italian Dressing . Stuff artichoke before cooking, putting 1/2 cup stuffing per artichoke between the leaves. Cook as usual, but use a small saucepan so they will remain upright while cooking.
2. Add garlic and lemon slices to boiling water. Drop in artichokes. Cover and boil 20 to 45 minutes, until leaf pulls easily from the base. Drain upside down.
3. Serve with Butter Buds® and lemon juice or a low-fat dip from Fabulous Flavors
4. To eat, pull off leaves one at a time. Dip the light-colored end into Butter Buds® or low-calorie dip. Eat only the tender part of the leaf by drawing it between the teeth. Discard remainder of leaf. When you reach the fuzzy center or hoke, remove it with a knife and fork and discard. The heart or choicest part is now exposed. Cut it into bite-sized pieces and enjoy.
5. A wonderful stuffed artichoke can be made by combining 1 drained can of water-packed tuna with 2 cups whole wheat bread crumbs, seasonings, and 1 tablespoon Low Calorie Italian Dressing . Stuff artichoke before cooking, putting 1/2 cup stuffing per artichoke between the leaves. Cook as usual, but use a small saucepan so they will remain upright while cooking.
