Braised artichoke with sweet red pepper
Artichoke Sweet Vegetables Pepper Low Fat
Last updated 10/4/2011 8:09:41 PM. Recipe ID 37035. Report a problem with this recipe.
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Title: Braised artichoke with sweet red pepper
Categories: Low fat, Vegetables
Yield: 6 Servings
6 lg Globe artichokes (about 12
1 Lemon; halved
1 tb Olive oil
1 Sweet red pepper; cored,
1 Clove garlic; sliced (large)
1/2 ts Salt
1/4 ts Leaf sage; crumbled
1/2 c 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, yellow-green leaves have been reached. With stain-less 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 lemon-water. 2. Heat oil in large, non-aluminum skillet over
medium-high 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 easier-to-prepare,
but not quite as flavorful, alternative, substitute 1 package (10
ounces) frozen artichoke hearts, thawed, for the fresh, and reduce
the salt to 1/4 teaspoon. Make-Ahead 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
Source: The Family Circle Cookbook, New Tastes
for New Times
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