80--- Stuffed Artichokes

This recipe is a long time in the making. I saw a recipe in Shape Magazine a while ago for Stuffed Artichokes. Prior to seeing that I had never really considered stuffing an artichoke. But when they started popping up in stores this spring, I thought that I would give it a try. Very tasty! My husband and I debated about how to eat them. I decided that it is easiest and least messy if you stuff all of the stuffing into the center of the artichoke (after you have removed the choke), eat it, and then eat the leaves as you would an appetizer.

I have not used bulgur wheat in the past-- this time will not be my last!

Stuffed Artichokes

Serves 2

2 whole artichokes

1/4 cup lemon juice, divided

1 quart low sodium vegetable broth

1/2 cup bulgur

1 clove garlic, pressed and finely minced

1 clove garlic, pressed

1/4 cup red onion, finely grated

2 Tbsp fresh flat leaf parsley, chopped

2 carrots, finely grated

2 cups baby spinach leaves, stemmed and chopped

1/2 tsp salt

1/2 tsp fresh ground black pepper

2 tsp olive oil

1/4 cup crumbled feta cheese

Trim the top 1" off of each artichoke. Place 2 Tbsp lemon juice into a small bowl and dip cut top of artichoke into juice. Bring 1 quart vegetable stock, 2 Tbsp lemon juice and pressed clove of garlic to a boil in a large saucepan. Reduce heat to medium and place artichokes top-down into boiling liquid. Cook for 12-15 minutes or until a knife can be easily inserted into the bottom of each artichoke. Remove from liquid, drain and allow to cool. Preheat oven to 350 degrees.

While artichokes are cooling, place bulgur, onion and minced garlic into a glass bowl (with a lid). Add 1 cup of the boiling broth (that artichokes were cooked in) and stir. Cover bowl and allow to sit for 30 minutes, until broth has been absorbed. Stir in carrots, spinach, parsley, salt, pepper, olive oil and feta.

Once artichokes have cooled, separate leaves from center. Use a paring knife to remove inner choke (fuzzy red-tipped leaves). Spoon half of bulgur mixture into the center of each artichoke. Place artichokes face-up into a baking dish and spoon 2 Tbsp broth liquid onto each artichoke. Spoon 1/2 cup additional broth into the bottom of the dish. Bake for 15 minutes, or until heated.

Serve with a side of Roasted Red Pepper Yogurt for dipping leaves.

Nutrition Info per 1 stuffed artichoke: 322 calories, 11 g fat (5 g monounsaturated), 14 g protein, 31 g carbohydrates, 14 g fiber