Braised artichoke with sweet red pepper
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  Artichoke    Sweet    Vegetables    Pepper    Low Fat  
Last updated 10/4/2011 8:09:41 PM. Recipe ID 37035. Report a problem with this recipe.
Wmo6`a?,3iImo5,6]5D[%R!8^#E˯iS7[Xyxw|N>x %&KٻÓ7mB>]8WBΥ0s31q&`Ё( ͔68=fc3o^.ȇ ꚳv`{GFʴܼ~ar*,UU9= Xތt;xڇd*Ն+yAܵ-7⹙7`Hi9V} _޼c[ΨI go`ޜAw 5 |΍V$ĥ#9ӽqޟ\mq6'Qz韏@05 } 2>ح)TݯH*r(Z8_%\ 4 gkQ֤LKrΕu[Mª5l4BR*<kƒͶ0 wfБn񒖽V(i+8)77e1 TLV9#Ww?Ob!ay#B2rw6?'܋ yJhd


 
      Title: Braised artichoke with sweet red pepper
 Categories: Low fat, Vegetables
      Yield: 6 Servings
 
MMMMM--------------------LOW-CALORIE  LOW-FAT-------------------------
           -LOW-CHOLESTEROL
      6 lg Globe artichokes (about 12
           -ounces each)*
      1    Lemon; halved
      1 tb Olive oil
      1    Sweet red pepper; cored,
           -seeded and
           Diced
      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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Recipe ID 37035 (Apr 03, 2005)

Wmo6`a?,3iImo5,6]5D[%R!8^#E˯iS7[Xyxw|N>x %&KٻÓ7mB>]8WBΥ0s31q&`Ё( ͔68=fc3o^.ȇ ꚳv`{GFʴܼ~ar*,UU9= Xތt;xڇd*Ն+yAܵ-7⹙7`Hi9V} _޼c[ΨI go`ޜAw 5 |΍V$ĥ#9ӽqޟ\mq6'Qz韏@05 } 2>ح)TݯH*r(Z8_%\ 4 gkQ֤LKrΕu[Mª5l4BR*<kƒͶ0 wfБn񒖽V(i+8)77e1 TLV9#Ww?Ob!ay#B2rw6?'܋ yJhd