Contributed by: NAPSA
Artichokes - An Easy Special Treat
(NAPSA) - Artichokes are available all year 'round, but peak seasons are spring and fall, so plan now to enjoy their mild, rich flavor in this easy and savory recipe. Step by step artichoke preparation directions and photos are at www.oceanmist. com.
Rinse artichokes. Cut off stem and top third of petals and discard. Cut stems off at base; set aside. Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway. Add 3 tablespoons of the lemon juice and 1/4 teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly.
Preheat oven to 425 F. In large skillet over medium-high heat, heat 2 tablespoons olive oil. Add leeks and cook until tender, 7 minutes. Remove from heat. Stir in herbs, salt and pepper. Using spoon, remove and discard fuzzy center of artichokes. Sprinkle remaining lemon juice into center of artichokes. Divide leek-herb mixture among artichoke cups.
Stand in 9x9-inch pan or baking dish. Brush with 1 tablespoon olive oil. Bake 10 minutes. To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: calories: 174, total fat: 7.2g, saturated fat: 1g, % calories from fat: 37%, % calories from saturated fat: 1%, protein: 8g, carbohydrates: 27g, cholesterol: 0mg, dietary fiber: 11.3g, sodium: 459 mg.
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