Rose's Baked Artichoke Hearts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Ingredients
- 1 1/2 c. fresh breadcrumbs
- 1/4 c. finely chopped fresh curly leaf parsley
- 2 oz. Parmesan cheese
- 2 oz. Pecorino Romano
- 1 tbsp. mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
- 1 tsp. Coarse salt
- Freshly ground pepper
- 3 package frozen artichoke hearts
- .67 c. extra-virgin olive oil
- 1/4 c. fresh lemon juice (from 2 lemons)
- 1 tsp. finely grated lemon zest
- 2 clove garlic
Instructions
- Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
- Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
- Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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