Artichokes alla Romana

Artichokes alla Romana
Servings: 4 
Prep time: 30 mins; cooking time: 90 mins
Calories/serving: 140 calories,
 4g fat (1g Sat, 2g Mono)
20g carb, 6g protein

 

 

 

 

 

Ingredients

  • 2 cups fresh breadcrumbs, preferably whole wheat (whole meal)
  • 1 tablespoon olive oil
  • 4 large artichokes
  • 2 lemons, halved
  • 1/3 cup grated Parmesan cheese
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plus 2 to 4 tablespoons vegetable stock
  • 1/2 cup dry white wine
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh oregano

 

Directions

  1. Preheat the oven to 400 F. In a bowl, combine the breadcrumbs and olive oil and coat. Place the crumbs in a baking pan and bake about 8-10 minutes.
  2. Working with 1 artichoke at a time, trim the stem flush with the base. Cut off the top third of the leaves and any remaining thorns ...

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Posted Wednesday, Dec. 10, 2014 by Michael Gonzales in Recipes, Appetizers, Side Dish

 
 
 

Artichoke Dip

Artichoke Dip
Servings: 6 (1/2cup servings),
Prep time: 5 min; total time: 25 min
Nutrition/serving: 159 calories,
9g fat (4g sat, 2g mono, 1g poly)
23mg cholesterol,684mg sodium, 268mg calcium
9g carbohydrates, 11g protein
  

 

 

 

 

 

 

 

Ingredients

  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup light cream cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 cup part-skim shredded mozzarella, divided
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped scallions
  • 1 tablespoon chopped fresh flat-leaf parsley

Instructions

  1. Preheat oven to 350°. Combine the artichokes, mayonnaise, cream cheese, 1/2 cup Parmesan, 3/4 cup mozzarella, garlic salt, pepper, scallions, and parsley in a bowl; transfer to baking dish.
  2.  Top with remaining Parmesan and mozzarella; bake 20–30 minutes or until golden and bubbling.

 

Sourced from health.com

 

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Posted Monday, Jan. 27, 2014 by Michael Gonzales in Recipes, Appetizers

 
 
 

Spinach & Artichoke Wonderpot

Spinach & Artichoke Wonderpot
Cook Time: 15 minutes     Prep Time: 10 minutes
Yield: 6 Servings     Serving Size: 1/6 of the recipe     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 8 oz. mushrooms
  • 1 (14 oz.) can artichoke hearts
  • 4 cloves garlic 
  • 1 medium yellow onion 
  • 5 cups vegetable broth 
  • 2 Tbsp olive oil 
  • 12 oz. whole wheat fettuccine 
  • 1 tsp dried oregano 
  • ½ tsp dried thyme 
  • freshly cracked pepper (15-20 cranks) 
  • 4 oz. frozen cut spinach 

Instructions

  1. Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices).
  2. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients ...

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Posted Tuesday, Nov. 5, 2013 by Michael Gonzales in Recipes, Entrees

 
 
 

Vegan White Bean, Asparagus & Artichoke Heart Salad

Vegan White Bean, Asparagus & Artichoke Heart Salad

 

Serving Size: 4 servings
 

 

  

 

 

 

 

 

 

Ingredients

  • 1 15 oz. can quartered artichoke hearts, rinsed and drained
  • 1 15 oz. can white beans, rinsed and drained
  • 2 cups asparagus, cut into 1? pieces
  • 1/3 cup thinly sliced radishes (I used watermelon radishes – pretty!)
  • 4-5 scallions, chopped
  • 1 clove garlic, finely minced
  • 1 tbsp. orange juice
  • 1 tbsp. lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. French mustard
  • 1 tbsp. nutritional yeast
  • splash soy sauce
  • salt & pepper to taste
  • fresh basil, for garnish

Instructions

  1. Lightly steam or microwave the asparagus. Set aside.
  2. In a large bowl, whisk together the garlic, orange juice, lemon juice, red wine vinegar, mustard, nutritional yeast, soy sauce and salt and pepper. (No, I did not forget the oil.) Add the artichoke hearts, beans, asparagus, radishes and scallions, stirring to combine.
  3. Serve over a bed of fresh greens, if desired and top with basil.

Notes

Provided by ...

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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Salads