Get creative with cranberries this holiday season! Cranberries are an excellent source of vitamin C as well as high in fiber. This dish is also great for vegetarian guests.
8 artichokes (medium size), prepared and cooked as directed for whole
2 cups carrots, chopped
1 cup onions, chopped
5 cups breadcrumbs
2 cups cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade)
1 Tbsp. chopped fresh thyme, or 1 teaspoon crushed dried thyme
½ tsp. ground allspice
⅓ cup orange juice
pepper to taste
Remove outer petals from artichokes; save to enjoy as an appetizer or snack. Remove center petals and fuzzy centers of artichokes; trim out hearts. Chop hearts and place in a large bowl. Set aside.
Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender. Add steamed vegetables to artichokes; stir in breadcrumbs, cranberries, thyme and allspice. Toss until well combined. Sprinkle orange juice over mixture to moisten stuffing as desired. Toss well; season with pepper.
Bake in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.
Makes 10 servings. Per serving: 160 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 230 mg sodium, 35 g carbohydrates, 11 g dietary fiber, 7 g sugar, 8 g protein.
Recipe courtesy of fruitsandveggiesmatter.gov