Guest guest Posted April 10, 1999 Report Share Posted April 10, 1999 * Exported from MasterCook * Artichokes Provencal - Markets Recipe By : Budwig's Vegetable Market Cookbook Serving Size : 6 Preparation Time :0:00 Categories : 2Try Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 baby artichokes or artichoke hearts 1 lemon -- juiced 2 tablespoons olive oil 1 medium onion -- finely chopped 1 Sprig fresh thyme or 1 tsp dried thyme 2 bay leaves Sea salt black pepper 1 cup dry white wine Cut leaf tips off baby artichokes and trim off tough outer leaves. Cut each artichoke in half and remove the choke. Alternatively, if using large artichokes, cut out hearts, reserving remainder for another use. Immediately drop cut artichokes into bowl of water to which you have added lemon juice to prevent discoloration. Heat olive oil in large frying pan over low heat. Add onion, drained artichokes, herbs, salt and pepper and wine. Cook, covered 45 minutes, or until tender, stirring from time to time. Serve warm or at room temperature. EACH 142 cals, 5g fat, 36%cff. Recipe from THE VEGETABLE MARKET COOKBOOK by Robert Budwig, 1993, Ten Speed Press. acq: kitpath 4/99 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2083 0 0 0 0 0 0 0 0 0 0 - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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