Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Artichokes with Three Cheeses




Source of Recipe


Fred Thompson: Atkins recipe site


Recipe Introduction


Combine this recipe with a green salad, and you'll have a
tasty lunch or light supper for four. For a larger group, it
makes a satisfying antipasto or side dish.



List of Ingredients




8 fresh artichokes, trimmed to the heart and quartered
1 tablespoon finely chopped garlic (2 to 3 large cloves)
1/2 cup chicken or vegetable broth
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh parsley
6 large basil leaves, torn into small pieces
1/2 cup shredded Fontina cheese
1/2 cup shredded Taleggio cheese (or a Swiss cheese)
1/2 cup freshly grated Parmigiano-Reggiano cheese



Recipe




1. Preheat oven to 400°F.
2. Arrange artichoke hearts in a single layer on the bottom
of an 11-by-7-inch (2-quart) baking dish. Spread garlic over
artichokes. Add broth to baking dish. Drizzle with olive oil
and lemon juice. Sprinkle with parsley and basil. Cover
evenly with the cheeses, ending with the
Parmigiano-Reggiano. Cover with aluminum foil, and bake
until artichokes are tender and cheeses are melted, 15
minutes. Uncover, and bake until cheese is lightly golden
and slightly crusty, about 25 minutes more. Remove from
oven, and cool. Serve warm or at room temperature.

To make with frozen artichokes, substitute two (9-ounce)
packages frozen artichoke hearts*, thawed and drained for
the fresh. Follow directions, omitting the broth.