Recipe - Braised Artichoke With Sweet Red Pepper

LOWCALORIE LOWFAT
LOWCHOLESTEROL
6 lg Globe artichokes (about 12
ounces each)*
1 Lemon; halved
1 tablespoon Olive oil
1 Sweet red pepper; cored,
seeded and
Diced
1 Clove garlic; cut or sliced up (large)
One half teaspoon Salt
One fourth teaspoon Leaf sage; crumbled
One half cup Chicken broth

l. Remove tough outer leaves from each artichoke by pulling each leaf out
and down until it snaps off at base. Repeat until the tender, yellowgreen
leaves have been reached. With stainless steel knife, cut off 1 inch from
top of each artichoke; discard. (If using the leaves for another use, such
as steaming for a first course, to prevent discoloration, drop in bowl of
water with a little lemon juice added.) Remove stem from each artichoke.
Rub all cut surfaces of artichoke with cut lemon to prevent discoloration.
With paring knife, trim dark green base from each artichoke bottom. Rub
with cut lemon. With teaspoon, scrape out choke, the hairy center of each
artichoke, and discard. Cut each artichoke bottom into thin wedges; place
in lemonwater. 2. Heat oil in large, nonaluminum skillet over mediumhigh
heat. Add red pepper and garlic; saute 2 minutes. Drain artichokes. Add
artichokes, salt, and sage to skillet; saute 2 minutes. Add broth. Cover
and simmer 20 minutes or until tender. Serve warm or at room temperature.
*Note: For an easiertoprepare, but not quite as flavorful, alternative,
substitute 1 package (10 ounces) frozen artichoke hearts, thawed, for the
fresh, and reduce the salt to One fourth teaspoon. MakeAhead Tip: The dish can be
made a few hours ahead and refrigerated, covered. Gently reheat.

Makes 6 servings. Recipe can be halved or doubled. Nutrient Value Per
Serving: 96 calories, 4 g protein, 3 g fat, 17 g carbohydrate,
374 mg sodium, 0 mg cholesterol Typos by Brenda Adams
adamsfmle@aol.com Source: The Family Circle Cookbook, New Tastes for New
Times
Posted to MCRecipe Digest V1 #209

Date: Tue, 20 Aug 1996 13:54:32 0400

From: ADAMSFMLE@aol.com
Serving Ideas : Serve with grilled meats or pasta and crusty bread.