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Serves 4.

4 artichokes
4 slices bread
2 large cloves garlic, finely chopped
1 3/4 teaspoon salt
6 tablespoons olive oil
1/2 cup finely chopped California walnuts

Bring a large pot of water to a boil. Peel the coarse fibers from the artichoke stems. Remove the tough, bottom leaves, and then slice 1-inch off the top of each artichoke. With scissors, snip off the prickly tops of the remaining side leaves.
Drop the artichokes into the boiling water, and boil them gently until the bottoms of the chokes are tender when pierced with a fork, 15 to 20 minutes. Remove the artichokes from the water and turn them upside down on a large plate to drain.
While the artichokes are cooking, prepare the crumbs. Tear each slice of bread into 5 or 6 pieces and put them in a blender or food processor. Note that each slice of bread makes approximately 1/4 cup when crumbled. Blend a few seconds until you have crumbs. Spread the crumbs on a baking sheet and dry them in a 250ºF oven until lightly golden, about 15 minutes.
Toss together the crumbs, garlic, salt, olive oil and walnuts in a bowl to mix well. Using your fingers, separate the artichoke leaves so they open up a little. Spoon a small amount (about 1 teaspoon) of stuffing between the leaves until it is all used up. Serve warm or chilled.

Per serving: 430 calories, 11g protein, 32g carbohydrate, 10g dietary fiber, 665mg sodium, 0mg cholesterol, 32g total fat, 4g saturated fat

Recipe provided courtesy of Marion Cunningham for the Walnut Marketing Board



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