Trim off the artichoke stems, cutting them flush with the bottom. Rub the cut with lemon. Using a sharp knife, slice 1 inch off the top of the artichokes. Rub the top with lemon.
Trim off the prickly point of each leaf with kitchen shears. Rub the leaves with lemon.
Arrange the artichokes upright on a microwave safe plate. Pour in 1/2 cup of the stock and cover with microwave safe plastic wrap. Cook until the stem end feels tender when pierced with the point of a knife, about 12 minutes. Let the artichokes stand 5 minutes. Reserve the liquid in the dish.
In a mixing bowl, stir together the zucchini. bread crumbs, parmesan, melted butter, mozzarella, oregano, garlic, salt, pepper and remaining 1/4 cup stock.
Halve each artichoke lengthwise. Scrape out the fuzzy choke and the small leaves in the center. Arrange the two halves on a plate, stem ends facing the outer edge. Fill each half with the zucchini-crumb mixture, and cover loosely with microwave safe. plastic wrap.
Cook for 3 minutes. Let stand 3 minutes, then sprinkle with parsley and serve.
Recipe for 650-700 watt oven on HIGH.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 164 (53%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 50.6mg||16 %|
|Sodium 569.8mg||20 %|
|Potassium 787.1mg||21 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 17.2g|
|Protein 15.6g||22 %|
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Calories per serving: 312
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