July 6, 2009
Hailed as a cure-all by the ancient Greeks, this scaly vegetable is actually a flower bud in the thistle family. Artichokes are high in fiber and should be a deep green color with tightly packed leaves and clean stems showing no signs of blackening or bruising.
Nearly all artichokes in North America come from Castroville, Calif., where in 1947, Marilyn Monroe was crowned the first ever Artichoke Queen. Store yours unwashed, in a reusable plastic bag in the crisper of your fridge for up to a week.
Braised Baby Artichokes with Olives
To lower the fat and sodium, you could cut the oil and salt in half.
16 baby artichokes (about 2 pounds)
1/4 cup olive oil
3 medium garlic cloves, sliced
1/2 teaspoon salt
1 cup water
1/2 teaspoon coarsely ground black pepper
1/3 cup oil-cured or Kalamata olives, pits removed and olives coarsely chopped
Lemon wedges for garnish
1. To trim baby artichokes, bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add artichokes and cook 5 minutes; drain. Dry skillet. In same skillet, heat olive oil over medium-high heat. Add garlic and cook until lightly browned. Add artichokes; brown 2 minutes. Stir in salt, pepper, and 1 cup water; cook, covered, until artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Stir in olives; heat through. To serve, spoon into bowl; garnish with lemon wedges.
(based on individual servings)
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 370 mg
Carbohydrates: 7 g
Protein: 2 g
Source: Good Housekeeping.
Posted by Lisa at July 6, 2009 6:30 PM
To send a trackback, use this url. If you know anything about this subject, please post a comment.