Ingredients
1
1 servings
- •1 artichoke
- •½ lemon
- •2 tablespoons olive oil
- •salt, to taste
- •pepper, to taste
- •1 tablespoon garlic, minced
- •2 tablespoons fresh parsley
- •½ cup parmesan cheese
Instructions
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 902
- Carbohydrate: 64g
- Fat: 60g
- Fiber: 22g
- Protein: 43g
- Sugar: 4g
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