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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary. Ingredients:
4 medium artichokes |
2 to 3 teaspoons crushed rosemary |
3 cloves garlic, minced |
1 medium sliced onion |
1 lemon, sliced in rounds |
1 cup white wine |
1/2 cup water |
2 bay leaves |
1 tablespoon olive oil |
freshly ground pepper |
Directions:
1. Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.
2. 137 Calories 4 grams Fat 1 gram Saturated Fat 0 milligrams Cholesterol 5 grams Protein 20 grams Carbohydrate 119 milligrams Sodium 541 milligrams Potassium Nutritional analysis provided by Cooking Without a Grain of Salt
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