Braised artichoke with sweet red pepper
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]iw۶\ 9o7Ej{gqR'Mbio$ԒDɲ4h+y3$yů[cG֫ϞX'ŋ Zu, l65$M1;Ҝ,ǫ"{y%ю^SlLdtdĶ4OMAl+dّ ő<4"dY(|"[&tYj0p⼒lpP>̓Ǎ֛y^OFo~ӯ_ƽgL(2fyQxz`c|\xy!H9.d$iRH>Pju!VWS gwDǞ]e hD۫'ppae0DgW0F4tXwNB:(JaH;ʥ P6oHEM-1\>aN]nLX,^ECNYO<(rO9ه.Pio%1J^.ݱd/S*,2FGbw` H0eH>y>|[wXBBq ;]h{Rd`I!\l4(S:?J[ 塠6R#xČ|~DbzoIHE\HB6|||" VJr" a>XD[~Ud 8BK12KeGgB`-Y:zufC@_q[@8fk:^ozk_͐G7zvkZuVFz"uM|V>O"m+jSM;7e d$dEߓOXoan-T ;J}#ZwONNT? ?sHFI`3XRߕu -CyNa4T tyYԐ~H1tpƁ?`^ei=n##ZOG!G@ 嫉_-N h/T(+%5c`rb`&T\e-"Yt ]z|Uۑ-bC FEd{-OYkYNo/8]YU 6ek=7YuWooL` ZuȀF׏󐉫8ЕA`5:C̞ۖ3e+h5)M__e9]w)$* D4!G41]{Ci2wٷzP k%d !/1Q>Pbt%RݦLni60(TIrP(dPYʣǧ??Su..x>cL8˗OGONzRgjC *10C/i TfbEfiK#JJ*)L^z!A7֞ሔ IڡB[22U OGS3qG}* +{EԿJBԅ"tn4,xM\oT_ ]t;Y&1qbwx-[zӍ@e$o%sx!m,pE#QtĂQ.cBi7ju"qUxؕU4Άm.YJF?r g~iԶk;Y)0[ʓ]%SVscTC\哧[D|%F0M(vu:Vs L!cђu|efdFkW*JdOp-W &)V]:4#:Ixc2U.r{8{g~9s89 W/7^̈́II9YQWy :^aoD{kk%ߖL Yh~\EŖZ1jٹqyxk!TI;4jr YWd2VEz*T{U "Xo8E%Z'`,{Wط@M׋lo!}i vR^}=9H́lŝҺv@m`B3$,zHn*#M i-x|W<_l%v@6:LtNv=nn ݠ o f{[:+ٴ[F\|zW^WZk@ =Q6} z]AG˜%PyƦĭ9!/  1@F:ujNFi*ΐW DQ {&"yul耈qylW:zyʼnu<ؐl ʳљAq9V+8p6Ii׎)PFj ZakKl-غRBB {@JtP6nZHpVh )2\!O:i2Rvhyy&B"%NuiƃP1}X .utrn-yi !״lFt|"HeLHvpmDu4lts|2Bsr% т<`HT'j:0l6\7 0A< Q>Ә߲Ci Єe,h@3#ֽ4xт%#d ::_E, t 4m!MĚaԥoD4mRQl,Ӳioe$I}bTYxiP-@ !-4#6`::h0fiB$?>A`چ&1O &.xa #mK¾hK0҄(u@3K$t`3ooR 2֙Uզcrt4%~yq۔GLY1ooGu`4퓤f1\a >\h:NdH1BLӨ nxNdTdQID&^=B-k8;Mt=en4ly0ֳļkشKGplcD4҂]wW-1%5m¥Bp<ZZ0?)%-Mwiubi?8J X Bp-*3Wc xм91tƱ`b{=J4;#Y .?'' -m "ciiDt\,ncݜlA?@Nb˯{ P c/.M-gڄKr- riC(JIWQ6t%){uLSÍT3mB|, 3@? SMgiC?C-:7d%{zl{(|%su=紼Nk[mIlS6Rc;!}ݪKܸcLvd?(˽–=6yrvkvʸkoU޹ :;[Ujk4t.\ em-E,87:'nud^rזݼfk(ĕM>֛ Snq8>(Ty Bc
Braised artichoke with sweet red pepper
  Artichoke    Sweet    Vegetables    Pepper    Low Fat  
Last updated 10/4/2011 8:09:41 PM. Recipe ID 37035. Report a problem with this recipe.
]iw۶\ 9o7Ej{gqR'Mbio$ԒDɲ4h+y3$yů[cG֫ϞX'ŋ Zu, l65$M1;Ҝ,ǫ"{y%ю^SlLdtdĶ4OMAl+dّ ő<4"dY(|"[&tYj0p⼒lpP>̓Ǎ֛y^OFo~ӯ_ƽgL(2fyQxz`c|\xy!H9.d$iRH>Pju!VWS gwDǞ]e hD۫'ppae0DgW0F4tXwNB:(JaH;ʥ P6oHEM-1\>aN]nLX,^ECNYO<(rO9ه.Pio%1J^.ݱd/S*,2FGbw` H0eH>y>|[wXBBq ;]h{Rd`I!\l4(S:?J[ 塠6R#xČ|~DbzoIHE\HB6|||" VJr" a>XD[~Ud 8BK12KeGgB`-Y:zufC@_q[@8fk:^ozk_͐G7zvkZuVFz"uM|V>O"m+jSM;7e d$dEߓOXoan-T ;J}#ZwONNT? ?sHFI`3XRߕu -CyNa4T tyYԐ~H1tpƁ?`^ei=n##ZOG!G@ 嫉_-N h/T(+%5c`rb`&T\e-"Yt ]z|Uۑ-bC FEd{-OYkYNo/8]YU 6ek=7YuWooL` ZuȀF׏󐉫8ЕA`5:C̞ۖ3e+h5)M__e9]w)$* D4!G41]{Ci2wٷzP k%d !/1Q>Pbt%RݦLni60(TIrP(dPYʣǧ??Su..x>cL8˗OGONzRgjC *10C/i TfbEfiK#JJ*)L^z!A7֞ሔ IڡB[22U OGS3qG}* +{EԿJBԅ"tn4,xM\oT_ ]t;Y&1qbwx-[zӍ@e$o%sx!m,pE#QtĂQ.cBi7ju"qUxؕU4Άm.YJF?r g~iԶk;Y)0[ʓ]%SVscTC\哧[D|%F0M(vu:Vs L!cђu|efdFkW*JdOp-W &)V]:4#:Ixc2U.r{8{g~9s89 W/7^̈́II9YQWy :^aoD{kk%ߖL Yh~\EŖZ1jٹqyxk!TI;4jr YWd2VEz*T{U "Xo8E%Z'`,{Wط@M׋lo!}i vR^}=9H́lŝҺv@m`B3$,zHn*#M i-x|W<_l%v@6:LtNv=nn ݠ o f{[:+ٴ[F\|zW^WZk@ =Q6} z]AG˜%PyƦĭ9!/  1@F:ujNFi*ΐW DQ {&"yul耈qylW:zyʼnu<ؐl ʳљAq9V+8p6Ii׎)PFj ZakKl-غRBB {@JtP6nZHpVh )2\!O:i2Rvhyy&B"%NuiƃP1}X .utrn-yi !״lFt|"HeLHvpmDu4lts|2Bsr% т<`HT'j:0l6\7 0A< Q>Ә߲Ci Єe,h@3#ֽ4xт%#d ::_E, t 4m!MĚaԥoD4mRQl,Ӳioe$I}bTYxiP-@ !-4#6`::h0fiB$?>A`چ&1O &.xa #mK¾hK0҄(u@3K$t`3ooR 2֙Uզcrt4%~yq۔GLY1ooGu`4퓤f1\a >\h:NdH1BLӨ nxNdTdQID&^=B-k8;Mt=en4ly0ֳļkشKGplcD4҂]wW-1%5m¥Bp<ZZ0?)%-Mwiubi?8J X Bp-*3Wc xм91tƱ`b{=J4;#Y .?'' -m "ciiDt\,ncݜlA?@Nb˯{ P c/.M-gڄKr- riC(JIWQ6t%){uLSÍT3mB|, 3@? SMgiC?C-:7d%{zl{(|%su=紼Nk[mIlS6Rc;!}ݪKܸcLvd?(˽–=6yrvkvʸkoU޹ :;[Ujk4t.\ em-E,87:'nud^rזݼfk(ĕM>֛ Snq8>(Ty Bc



 
      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)

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