Garlic And Lemon Artichokes
Juicy artichokes infused with garlic and lemon, topped with a crispy Parmesan breadcrumb mixture—perfect as an elegant appetizer or side for any meal.
Ingredients
Instructions
- Combine 6 tablespoons of margarine with garlic salt and set aside.
- Cut stems off the artichokes and trim the leaves.
- Place lemon slices between the leaves of the artichokes and put them into a 1 1/2-quart casserole.
- Pour the margarine mixture over the artichokes.
- Cover with plastic wrap and cook on High for 12 to 14 minutes.
- Combine 2 tablespoons of margarine with the remaining ingredients: bread crumbs, Parmesan cheese, paprika, and parsley.
- Sprinkle the breadcrumb mixture over the cooked artichokes before serving.
Tips & Substitutions
For a lighter version, consider using olive oil instead of margarine. If fresh artichokes are unavailable, frozen ones can work in a pinch. To enhance the garlic flavor, you can add minced fresh garlic or garlic powder to the margarine mixture. Be sure to trim the artichokes properly to avoid any tough leaves that can be unpleasant to eat.
Serving Suggestions
These Garlic And Lemon Artichokes make a delightful appetizer or side dish. They pair beautifully with Mediterranean recipes like Zucchini-Feta Casserole or Tomato, Onion And Pepper Salad. For a full meal, serve alongside grilled fish or chicken, and offer a slice of Psomi Bread for a complete dining experience.
Storage & Reheating
Leftover artichokes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish, cover, and heat on medium power for 1-2 minutes, or until warmed through. Avoid overcooking to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Garlic And Lemon Artichokes contains roughly 227 calories, with 12g protein, 17g carbohydrates, and 15g fat. It is an excellent source of iron (58% of the Daily Value), dietary fiber (27% of the Daily Value), and potassium (26% of the Daily Value), and a good source of calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen artichokes for this recipe?
Yes, you can use frozen artichokes, but make sure they are thawed and well-drained before preparing. Adjust the cooking time accordingly, as frozen artichokes may require less time to cook than fresh ones.
What can I substitute for Parmesan cheese?
If you're looking for a dairy-free option, nutritional yeast can be a great substitute for Parmesan cheese, providing a similar flavor. Alternatively, you can use Pecorino Romano for a sharper taste or omit cheese altogether for a vegan version.
How do I know when the artichokes are cooked properly?
The artichokes are done when the leaves can be easily pulled away and the base is tender when pierced with a fork. Be mindful not to overcook them, as they can become mushy and lose their vibrant flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).