Steamed & Roasted Artichoke With Parmesan

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

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 1  whole artichoke, rinsed thoroughly
• 1⁄2 cup chicken broth
• 1  bay leaf
• 1  tablespoon  grated parmesan cheese
• 1  tablespoon  unseasoned breadcrumbs
• 1  teaspoon oregano

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.