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6 large artichoke
large globe of garlic
large bunch of flat italian parsley
salt and pepper
How To Prepare:
Turn artichoke on its side. Cut some of the top off, cutting tips of leaves. Cut stem close to base. keep stem. Wash thoroughly, spread leaves and scoop out the choke (sharp purple part in center, and layer of fuzzy stuff) with a grapefruit spoon or knife. Peel stems, and chop up the inside part. Chop the garlic and the parsley. Mix all together with olive oil, salt, pepper. Stuff each artichoke with mixture, pushing some between the leaves. You can either use a big soup pot and steam them or casserole dish and bake them in the oven. Place olive oil and water in the bottom of pan, about 1 inch. Place stuffed artichokes face up in pan. Salt and pepper generously. Drizzle olive oil over each one, and season again. Bake at 350 or simmer on stove top on low for several hours until tender. i eat the whole thing, garlic, hearts and all. Be sure to have plenty of smints handy, or dont breath on anyone for a week.