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Friday, June 18, 2010
Guilt Free Stuffed Artichoke!
Now I am sure some of you are saying WHAT! Mrs. Picky Eater here eats artichokes?? Yes! it's true! Though I can count the number of vegetables I eat on my two hands, the artichoke tops the list. I have no explanation of this other than they are yummy! Now being that I am Italian I was raised eating stuffed artichokes, over the years however I have perfected my recipe and slimmed it down to where it has become one of my favorite guilt free dishes.
Now starting off a artichoke is 0pts on Weight Watchers, after my amazing transformation you will have a delicious dish consisting of 3pts! Yes people you heard that right, 3WW Points!
Supplies you will need:
Electric Chopper or Blender
Kitchen Shears (optional)
Ingredients you will need:
A can of chicken Broth or stock
2 slices of WW whole wheat Bread or
a Light Wheat bread or any that equals 2peices for 1 point
1/4c White wine
I can't believe its not butter spray (12 sprays)
1Tbsp Romano or Parmesan cheese
Spices i.e basil, thyme, oregano, rosemary, parsley, garlic (Use fresh herbs if you have them)
Salt & Pepper
Olive Oil (optional)
* You can adjust the herbs and flavors you use based on your preferences. I like to also add Mural of flavor and Herbs de Provence, 2 herb mixes you can get from Penzey's Spices.
1) Start by boiling the water to steam the artichoke on high heat. You can use just water, I like to throw a bouillon cube in the pot to add a little flavor, or you can steam it in chicken broth or stock (whatever you would like) make sure to check back while the artichoke is steaming to ensure all the liquid has not evaporated. If it is low just add more until the artichoke is done cooking.
2) Cut off the top 1/4 inch of the artichoke as well as the stem, making sure it has a even bottom to rest on while steaming. Then if you want use shears to cut the spiky tips off the outer leafs.
*If you want you can dig out the center of the artichoke ahead of time, lately I have been leaving it in especially when the artichokes are smaller like this one you get more to eat.
3) Make your fresh bread crumbs. Add bread to chopper and pulse until it forms a bread crumb like consistency. Add cheese, a sprinkling of each spice, salt & pepper and mix some more. Adjust spice levels according to taste. ( if using fresh herbs chop them in the mixer prior to adding the bread)
4) Using your hands spread apart the artichoke opening up the spaces in between the leaves. Stuff the breadcrumbs in the center of the artichoke as well as in between as many leaves as you can.
5) Place the artichoke in the pot on top of a steamer insert. Drizzle a little Olive Oil over the top of the artichoke and cover for about 20min or until you can easily pull off an outside leaf using a pair of tongs.
6) In the sauce pan on low heat add 1/2 the can of chicken broth (you can save the the rest to adjust the flavor as the broth cooks or you can add it to the liquid being used to steam the artichoke) Add 1/4 cup of white wine (any kind) and 12 sprays of I can't believe it's not butter spray. Then add a little thyme & Rosemary I also like to add a pinch of oregano, basil & salt then let simmer (use fresh herbs if you have them) The thyme and rosemary are what gives the broth the distinct flavor. As the broth simmers feel free to adjust the flavor to you liking.
7) Once the broth is to your liking and the outer leafs of the artichoke can easily be removed using tongs remove artichoke from pot by using tongs to grip it on it's sides. Place in the center of a bowl and pour the broth over the artichoke. (this will infuse the breadcrumbs with it's flavor as well as allow the artichoke to sit it the broth.)