Hummus

This is now your official go-to dip instead of the calorie bomb that is ranch dressing (75 or more calories per tablespoon!). High in fiber and lower in saturated fat and calories, hummus pairs equally well with veggies. To make it, mix the following ingredients in a food processor until smooth and creamy: two 10-ounce cans garbanzo beans (chickpeas), drained, with 1/3 cup liquid reserved; juice of one lemon; 3 tablespoons olive oil; two garlic cloves; 1 teaspoon salt; 1 teaspoon ground cumin. Serve immediately, or cover and chill until ready to use.

Read More http://www.ivillage.com/9-foods-help-you-look-better-naked/4-b-152816#ixzz2GNC16iEE
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Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Mediterranean Tuna Salad: from Denise Austin.com

Feel Full With This Quick Salad!

 

This tuna salad is full of protein and top-quality carbs, the kind that will keep you going all afternoon. And best of all, it's got a lot of flavor and is really filling.

Mediterranean Tuna Salad

Ingredients
2 cans (6 ounces each) water-packed tuna, drained
1 can (15.5 ounces) chickpeas, rinsed and drained
1 large red bell pepper, coarsely chopped
1 jar (4 ounces) marinated artichoke hearts, rinsed, drained, and coarsely chopped
1/3 cup coarsely chopped sweet red onion
10–12 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 large garlic clove, crushed through a press

Preparation
Place the tuna in a medium bowl and flake with a fork. Add the chickpeas, bell pepper, artichoke hearts, onions, and olives. Toss to mix well. Add the lemon juice, oil, and garlic and toss until blended.

Makes 6 cups
Per 1 1/2 cups: 330 calories, 26 g carbohydrates, 26 g protein, 14 g total fat, 35 mg cholesterol, 5 g dietary fiber, 790 mg sodium
http://www.deniseaustin.com/newsletters/mediterranean-tuna-salad-recipe.aspx?xid=nl_DeniseAustinsMorningStretch_20120923

The MeatBall Shop's Classic Recipe

The Meatball Shop's Classic Beef Meatballs

Try This Delicious Italian Classic

Daniel Holzman and Michael Chernow put unique twists on the Italian favorite.

From the kitchen of The Meatball Shop

|

Servings:6-8

Difficulty: Easy

Cook Time: 30-60 min

Use these classic meatballs in your favorite sandwich!

Ingredients

2 tablespoons olive oil

2 pounds 80% lean ground beef

1 cup ricotta cheese

2 large eggs

½ cup bread crumbs

½ cup chopped fresh parsley

1 tablespoon chopped fresh oregano or 1 teaspoon dried

2 teaspoons salt

¼ teaspoon crushed red pepper flakes

½ teaspoon ground flakes

½ teaspoon ground fennel

4 cups classic tomato sauce

For the sauce:

¼ cup olive oil

1 onion, finely diced

1 bay leaf

1 teaspoon chopped fresh oregano or ½ teaspoon dried

2 garlic cloves, roughly chopped

2 teaspoons salt or to taste

2 tablespoons tomato paste

Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes, chopped with their liquid

Cooking Directions

Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs 9about 1 ½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
For the sauce:
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Recipe courtesy of "The Meatball Shop."
This recipe was styled by chef Karen Pickus for Good Morning America.
From the book,The MeatBall Shop by Daniel Holzman and Michael Chernow. Copyright (c) 2011 by Michael Holzman and Daniel Chernow. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved."

Recipe Summary

Herb Roasted Sweet Potatos

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 250.3

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 66.2 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 6.6 g
• Protein: 4.0 g

View full nutritional breakdown of Herb Roasted Sweet Potatoes calories by ingredient

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Herb Roasted Sweet Potatoes

Submitted by: LIZBETHMSR

1 serving = 1 medium sweet potato 1 serving = 1 medium sweet potato

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 medium sweet potato (washed, dried and cut into bitesize chunks)
2 tsp Olive Oil
1 tsp dried Thyme (or to taste)
1/2 tsp garlic powder (or to taste)
Ground black pepper to taste

Directions

Preheat oven to 350

Wash and dry the potato (keeping the skins!)
Cut into bitesize chunks
In a bowl toss with olive oil to coat
In a zip top bag mix together the herbs (thyme, garlic powder & pepper)
Add the potatoes and shake
Spread the potatoes out on a baking sheet and bake at 350 for 20 - 30 minutes until fork tender and golden brown.

Number of Servings: 1

Recipe submitted by SparkPeople user LIZBETHMSR

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Submitted by: CHEF_MEG

All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
SAVE NOW!

1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEF_MEG.

Fava Bean Dip with Goat Cheese and Garlic Recipe

Fava Bean Dip with Goat Cheese and Garlic Recipe

Ingredients

• 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)
• 1 Tbsp salt
• 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
• Olive oil
• 1 teaspoon lemon zest
• 2 Tbsp lemon juice
• 1/4 cup or more water
• 5 ounces goat cheese
• Kosher salt and freshly ground pepper

Method

1 Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps. Keep squeezing, pinching and snapping, until you've de-beaned all the pods.

2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.

3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.

4 Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two more of olive oil while puréeing.

5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.

Serve with sliced cucumbers or jicama.

Makes about 2 cups.

http://www.simplyrecipes.com/recipes/fava_bean_dip_with_goat_cheese_and_garlic/

ROASTED RED PEPPER HUMMUS DIP - The Fiber35 Diet

(1.5g fiber/servings)
One 7-ounce jar roasted red peppers
One 15-ounce can chickpeas- rinsed and drained
One 15-ounce can cannellini (white kidney) beans, drained & rinsed
1/4 tahini
3garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 tablespoons low-fat plain yogurt
Sea salt & pepper to taste

Mix all ingredients except salt & pepper in a food processor. Process until mixture is smooth.

Season with salt & pepper.

Cover & refrigerate. Serve chilled or at room tempature.

- Brenda's Tip: This is better the Next Day!

Nutrition Facts: Serving size, 1ounce-calories 65, fiber 1.5g, protein 3g, fat 2g, saturated fat 0g, carbohydrate 9g, cholesterol 0mg, sodium 110mg, sugars 2g.

Homemade Guacamole

(3g fiber/serving)

3 large Haas avacados ripe
1/2 red onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 small limes, juiced
2 tablespoons chopped cilantro
4 green onions, sliced thin

Cut avacados in half and remove pulp; mash well in bowl. Add all other ingredients and mix well. Chill.

Nutrintion Facts: Serving size, 2 ounces-calories 72, fiber 3g, protein 1g, fat 6g, saturated fat 0g, carbohydrate 5g, cholesterol 0mg, sodium 5mg, sugars 1g.

From Book: The Fiber35 Recipes

NO Bean Hummus Recipe

Try this awesome bean-free hummus recipe!

You’ll need:

■1.5 cups zucchini, peeled and chopped
■1 Tbs Lemon juice
■2 Tbs tahini
■2 cloves garlic
■pinch of cayanne
■sea salt to taste

Place all ingredients in a food processor and blend until smooth. That’s it!!

Health begins in the gut, and a happy gut is bean free! With this delicious recipe you won’t even miss those beans!
You can carrots, celery any veggi you like to dip.
From: http://lindawagner.net/blog/2011/04/simple-hummus-recipe/

Quinoa Egg Bake

Quinoa Egg Bake
Makes one 9” baking pan.

1 small onion, diced
2 tablespoons olive oil
1 tablespoon minced garlic
One dozen organic eggs
3 cups milk or unsweetened soy milk
2 tablespoons fresh thyme
1 teaspoon salt
¼ teaspoon black pepper
1 cup quinoa
¼ cup fresh grated parmesan cheese (optional)
4 cups fresh spinach, chopped

Sauté the onion and garlic in olive oil until the onion begins to caramelize. Meanwhile, whisk together the eggs, milk, thyme, salt, and pepper. Wash the quinoa well and drain, then add to egg mixture. Add cheese. When onions are ready, lay spinach in an oiled pan, followed by the onions and then the egg mixture. Cover and bake for 35 to 40 minutes at 350 degrees. As the eggs bake, most of the quinoa will make its way to the bottom of the pan and form a crust—it’s like magic!

Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Quinoa and More

Quinoa—a versatile, amino-acid-rich, gluten-free grain—takes center stage in this recipe and adds B-vitamins and minerals such as magnesium, copper, iron, and manganese. The spinach, garlic, and onions are an immune-boosting trifecta while the eggs contribute choline, a nutrient important for neurological health.

Find more delicious and nutritious recipes in Kripalu Recipes.

Heavy Metal Detox Pesto Recipe

Add More Parsley and Cilantro (Corriander) To Your Diet Parsley and cilantro (corriander) are very powerful natural green plant foods for detoxing heavy metals out of your body. Add these amazing herbs to juices, salads, soups and meals. Mike Adams from Natural News talks more about this also in the new upcoming 'Food Matters' film.
Heavy Metal Detox Pesto Recipe:

• 4 cloves garlic
• 1/3 cup Brazil nuts (selenium source) or macadamia nuts
• 1/3 cup sunflower seeds (cysteine source)
• 1/3 cup pumpkin seeds (zinc, magnesium sources)
• 1 cup fresh cilantro (corriander)
• 1 cup parsley
• 2/3 cup cold pressed olive oil
• 4 tablespoons lemon juice (Vitamin C source)
• Big pinch of sea salt and or dulse flakes to flavor

Soak the seeds and nuts over night to release the enzyme exhibitors. Process the parsley, cilantro (corriander) and olive oil in a blender until chopped. Add the garlic, nuts, and seeds, salt / dulse and lemon juice and mix until the mixture is finely blended into a paste. Store in dark glass jars if possible. It freezes well also if needs be. Enjoy

This came from foodmatters.tv

Healthy Thanksgiving Stuffing - from The Drs

Healthy Thanksgiving Stuffing

6 servings

Ingredients:

6pieces of sprouted wheat bread, crust-on, chopped in 1-inch by 1-inch cubes
2 cloves garlic, minced
2 shallots, minced
2 tsp garlic powder
2 tsp onion powder
1 tbsp rosemary, minced
2 tsp thyme, minced
1 tbsp coconut oil
2 1/2 cups organic chicken stock (veggie stock ok too)
Cooking Instructions:In a medium-sized saucepan, melt coconut oil over medium heat.

Add garlic and shallots to pan, and sauté until fragrant.

Add rosemary and thyme to pan and stir with a wooden spoon.

Mix in the chicken stock, stirring constantly.
Add the garlic powder and onion powder, and continue to stir.
Cook over medium heat, and allow sauce to reduce, about 5 to 8 minutes.
Add salt and pepper, until desired taste is achieved.
Slowly add the bread to the saucepan, mixing with wooden spoon.
Allow the stock to saturate the bread and cook for an additional 3 minutes.

Remove from heat and allow stuffing to cool for about 3 to 5 minutes before serving.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Roasted Chickpeas - popcorn alternative

Roasted Chickpeas Serves 6
Vegetarian Times
TJ Dupree of Portland, Maine, cooks this protein-packed alternative to popcorn with his two kids.

Ingredient List:
3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained
1/4 cup olive oil
6 cloves garlic, minced (2 Tbs.)

Directions:
1. Preheat oven to 450°F. Pat chickpeas dry with paper towels.

2. Toss together chickpeas, oil, and garlic in large bowl. Season with salt and pepper, if desired. Spread in single layer on baking sheet. Roast 30 to 40 minutes, or until chickpeas are crunchy, stirring occasionally. Cool 5 minutes before serving.

Nutritional Information:
Per 1/4-cup: Calories: 219, Protein: 8g, Total fat: 11g, Saturated fat: 2g, Carbs: 24g, Cholesterol: mg, Sodium: 200mg, Fiber: 6g, Sugars: 4g

Copyright © 2008 Cruz Bay Publishing, Inc.
an Active Interest Media Company.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas October 17, 2011

Ingredients:

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese

Method: Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Freeze Ahead Minestrone Soup

Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html

Easy Teriyaki Chicken Freezer Recipe

Easy Teriyaki Chicken Freezer Recipe
1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.
www.momsbudget.com

Breakfasts to Brighten Your Day your pick: sweet or tangy

Breakfasts to Brighten Your Day

Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).

1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ

Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes

Process ingredients in a blender until creamy.

Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:

2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato

Optional: 1 garlic clove
1 green onion
dash of cayenne

Put all the ingredients in a juicer and process until smooth.

FRIED RICE RECIPE

FRIED RICE RECIPE - from the Yoga Body Diet

◦Pineapple coconut fried rice
◦1 pack extra firm tofu (or chicken)
◦2 cups short-grain brown rice
◦1 TBS EVOO (extra virgin olive oil)
◦1 (1″) piece ginger chopped
◦3 garlic cloves
◦2 cups snow peas, cut into thirds
◦2 celery stalks, chopped
◦2 cups green cabbage, sliced
◦1/2 tsp salt
◦1 cup chopped pineapple
◦1/2 cup toasted unsweetened coconut
◦1/2 cup fresh cilantro

Drain tofu for 30 minutes while cooking rice. Dice and set aside (same for chicken.)
Heat oil in large skillet. Add ginger, peas, celery and cabbage and cook, stirring constantly, 5 minutes, until the mixture if fragrant. Add cooked rice, cook 4 more minutes until veggies soften. Sprinkle with salt. Stir in tofu, pineapple, coconut and cilantro. EAT!

Spinach & Artichoke Dip

Spinach & Artichoke Dip From Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients:

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt

Procedures:

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.DIP PREPARATION
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese.
Serve hot with grilled bread.