Preparation Time: 45 minutes
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 2-quart stainless Mixing Bowl, 6-quart Stockpot, Steamer Rack, Dutch Oven Cover
- 4 artichokes
- 1 fresh lemon, juice thereof
- 1 ¼ cups Italian bread crumbs
- 1 clove garlic, minced
- ¼ cup parsley, chopped
- ¼ cup Parmesan cheese, grated blade #1
- ¼ teaspoon dried basil, or ½ teaspoon fresh basil, chopped
- 2 tablespoons olive oil
- 2 tablespoons dry white wine
Wash and trim stems and remove loose outer leaves from artichokes. Cut off ½-inch (1.5 cm) from top, and snip off leaf tips with kitchen shears. Brush edges with lemon juice.
In the 2-quart Mixing Bowl, combine remaining ingredients. Starting at the bottom and working up, stuff a small amount of on each artichoke leaf.
Using the Steamer Rack in the 6-quart (6 L) Stockpot, bring 2 cups of water to a boil. Place artichokes on steamer rack, cover with the Dutch oven cover, and reduce the heat to medium-low. Steam artichokes about 30 minutes or until leaf pulls off easily.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 357; Fat Grams 11; Carbohydrate Grams 52; Protein Grams 20; Cholesterol mg 5; Sodium mg 777.
THE POINT SYSTEM: Calorie Points 5; Protein Points 2½; Fat Grams 11; Sodium Points 34; Fiber Points 9; Carbohydrate Points 3 ½; Cholesterol Points ½.