Cheese and Veggie-Stuffed Artichokes
This is a delicious main dish for a hot summer day. Serve with iced green tea and some fruit sorbet for dessert.
INGREDIENTS | SERVES 4
1 cup shredded Havarti cheese
2 tablespoons grated Parmesan cheese
¼ cup plain yogurt
¼ cup mayonnaise
1 tablespoon fresh lemon juice
2 scallions, chopped
1 tablespoon capers
1 cup grated carrots
1 cup grape tomatoes
⅛ teaspoon salt
4 globe artichokes
1 lemon, cut into wedges
In medium bowl, combine Havarti, Parmesan, yogurt, mayonnaise, lemon juice, scallions, and capers and mix well. Stir in carrots, tomatoes, and salt, and set aside.
Cut off the top inch of the artichokes. Cut off the sharp tip of each leaf. Pull off the tough outer leaves and discard. Rub cut edges with lemon wedges. Cut artichokes in half lengthwise.
Bring a large pot of salted water to a boil and add lemon wedges. Add artichokes and simmer for 20–25 minutes or until a leaf pulls easily from the artichoke. Cool, then carefully remove choke with spoon.
Stuff artichokes with the cheese mixture. Place on serving plate; cover and chill for 2–4 hours before serving.
PER SERVING | Calories: 320 | Fat: 22g | Sodium: 540mg | Carbohydrates: 21g | Fiber: 8g | Protein: 11g
Artichoke Health Benefits
Artichokes contain a phytochemical called cynarin, which studies show may help the liver regenerate. Since the liver is essential to processing and removing cholesterol from the body, it's critical to your health. Artichokes are nutrientdense, providing potassium, fiber, vitamin C, and folate. They are also low in fat and contain no cholesterol.
