MEATLESS MONDAY: Stuffed Artichokes
Artichokes are high in fiber and contain a low glycemic index which makes this vegetable diabetic friendly. The high fiber content keeps you full longer making this a weight loss powerhouse.
Artichokes also are high in uric acid which helps keep gout away and also helps lower high cholesterol.
Stuffed Artichokes with Sun Dried Tomatoes and Ricotta Salata
4 large artichokes, well rinsed and drained
6 teaspoons extra-virgin olive oil, divided
4 cloves garlic, minced (2 cloves for artichokes, 2 cloves for stuffing)1 tablespoon lemon juice, fresh squeezed
6 teaspoons extra-virgin olive oil, divided
4 cloves garlic, minced (2 cloves for artichokes, 2 cloves for stuffing)1 tablespoon lemon juice, fresh squeezed
2 1/4 cups coarse dry whole-wheat breadcrumbs
1 cup finely crumbled ricotta salata (you can use feta if you can't find ricotta salada)
2/3 cup marinated sun-dried tomatoes, finely chopped
1/2 cup fresh flat leaf Italian parsley, finely chopped1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 cup finely crumbled ricotta salata (you can use feta if you can't find ricotta salada)
2/3 cup marinated sun-dried tomatoes, finely chopped
1/2 cup fresh flat leaf Italian parsley, finely chopped1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
2. Combine breadcrumbs, cheese, tomatoes, parsley, garlic, salt, pepper and oil in a medium bowl and set aside for stuffing.
3. Cut off the top 1 inch of leaves from an artichoke. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off the stem to make a flat bottom. Starting at the outer layers and progressing inward, pull the leaves apart to loosen. Pull open the leaves at the center until you see the spiky, lighter leaves around the heart. Pull out those lighter leaves to expose the fuzzy choke. Scoop out the choke with a spoon. Repeat this step with the remaining artichokes.
TIP: Keep artichokes from turning brown by soaking them in a bowl water with lemon while you finish preparing all the artichokes.
4. Spoon 1/2 cup stuffing into the center of an artichoke. Stuff an additional 1/2 cup stuffing between the outer leaves, toward the base, using a small spoon. Repeat with the remaining artichokes and stuffing. Divide any remaining stuffing among the artichokes.
5. Heat 2 teaspoons of olive oil in a baking pan over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add lemon juice; bring to a simmer. Carefully stand the artichokes upright in the pan. Drizzle each artichoke with 1 teaspoon oil.
6. Cover, transfer the pan to the oven. Bake until tender when pierced down through the center with a knife, about 60 minutes. Uncover and continue baking until the stuffing is slightly browned. Serve with any remaining liquid in pan. .
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