Lunch: Roasted Stuffed Artichokes

Artichokes are a staple spring veggie. Venture out this season and try these stuffed 'chokes for a healthy side. If you can only find baby (or small) artichokes, use 4 instead of 2 and follow the same procedure.

This recipe includes superfoods such as:

Lemon

Health benefits of Roasted Stuffed Artichokes

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.

Ingredients

6 cups water
1/4 cup lemon juice
2 large fresh artichokes
2 slices whole wheat bread
3 cloves garlic
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Instructions

Preheat the oven to 375 degrees F.
Add water and lemon juice to a large pot and bring to a boil.
Peel off the first layer of the outer leaves of the artichoke and cut in half lengthwise. Scoop out the hairs in the center (the choke), leaving the flesh of the artichoke intact. Drop into the boiling water for 5 minutes.
Remove the artichokes from the boiling water and place cut side up in a baking dish.
Add the whole wheat bread, garlic, parmesan cheese, parsley, and ground black pepper to a food processor and blend until crumbs. Drizzle in the olive oil while blending to make the stuffing.
Divide the stuffing evenly among each artichoke half, pressing it in to the artichoke.
Place on the middle rack of the oven and bake for 30 minutes or until topping is golden brown.

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