Steamed & Roasted Artichoke With Parmesan

Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

Easy, healthy, and looks so fancy! You can put whatever topping you like (instead of the parmesan mix). This website gives a great overview of how to trim the artichoke: http://www.elise.com/recipes/archives/000262how_to_cook_and_eat_an_artichoke.php

Ingredients Nutrition

Directions

  1. Trim artichoke steam and about 3/4 - 1 inch off the tip of the artichoke.
  2. Use a scissor to snip thorned tips from the end of the leaves.
  3. Place artichoke facing up in a steamer basket over 2" boiling water.
  4. Steam for 20 minutes.
  5. Remove artichoke from steamer.
  6. let artichoke cool to room temperature, and preheat oven to 350* F.
  7. Place artichoke, facing up, in a shallow dish.
  8. Fill dish with chicken broth until there is approximately 1/2 inch of liquid.
  9. Place bay leaf in the chicken broth.
  10. In a small bowl, combine parmesan cheese, breadcrumbs, and oregano; mix to combine.
  11. Sprinkle breadcrumb mixture over the artichoke, making sure to get some in between the leaves.
  12. Cover with a foil tent.
  13. Bake for 45 minutes.

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