Atkins Artichokes With Three Cheeses
- 8 artichokes, trimmed to the heart and quartered
- 1 tablespoon garlic, finely chopped (2-3 large cloves)
- 1/2 cup chicken broth or 1/2 cup vegetable broth
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 6 large basil leaves, torn into small pieces
- 1/2 cup Fontina cheese, shredded
- 1/2 cup taleggio or 1/2 cup swiss cheese, shredded
- 1/2 cup parmigiano-reggiano cheese, freshly grated
- Preheat oven to 400u0b0F Arrange artichoke hearts in a single layer on the bottom of an 11 x 7-inch, 2 quart baking dish. Spread garlic over artichokes. Add broth to baking dish. Drizzle with olive oil and lemon juice. Sprinkle with parsley and basil. Cover evenly with the cheeses, ending with the parmigiano. Cover with foil and bake until artichokes are tender and cheeses are melted, about 15 minutes. Uncover and bake until cheese is lightly golden and slightly crusty, about 25 minutes more. Remove from oven and cool. Serve warm or at room temperature.
artichokes, garlic, chicken broth, extra virgin olive oil, lemon juice, fresh parsley, basil, fontina cheese, swiss cheese, parmigianoreggiano cheese
Taken from www.food.com/recipe/atkins-artichokes-with-three-cheeses-361077 (may not work)