Artichoke Moussaka

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* Exported from MasterCook *

 

Artichoke Moussaka (Agginares Moussakas)

 

Recipe By :Greek Vegetarian Cooking - Alkmini Chaitow

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 artichokes

14 ounces canned tomatoes

1 large onion -- chopped

1/2 cup chopped parsley

3 cloves garlic -- chopped

3/4 cup olive oil

2 bay leaves or 1/3 teaspoon dried basil

sea salt

black pepper

2 1/4 cups long grain brown rice -- cooked

1/2 cup sunflower seeds and/or pine nuts or ground

almonds

1 tablespoon raisins

Bechamel Sauce

 

Prepare the artichokes in the usual way. Boil them in lightly salted water for

10 minutes. Drain, allow to cool and cut into slices. In a nonstick saucepan,

heat the tomatoes, having added the onion, chopped parsley, garlic, oil, bay

leaves, salt, and pepper. Allow to simmer until all the water has evaporated.

 

Remove from the heat. Add the rice which should have been precooked in water

with a little salt added. Remove the bay leaves. Add to this mixture the

sunflower seeds and the raisins. Mix well. In an ovenproof dish, place a layer

of sliced artichokes and then cover with all the contents of the tomato-rice

mixture. Level this out before placing the remaining sliced artichokes on top.

 

Prepare the bechamel sauce. Cover the dish with a generous layer of this and

place in a 425F oven until the surface is golden brown.

 

Note: The moussaka may be started with a layer of potato slices (simply boil

and slice several large potatoes in advance). Also, for extra nourishment, 2

tablespoons grated cheese may be added to the rice mixture. This dish should be

accompaniied by steamed vegetables (carrots and peas), and/or potato and beet

salad, wholewheat bread and olives.

 

Note: It would be preferable to obtain artichokes that are longish in shape

rather than round, as these are usually more tender and easier to prepare.

Squeeze half a lemon into a saucepan with 1 qt cold water and, with the other

half, rub the surface of the artichoke before placing it in the lemon water.

This will prevent the artichokes from oxidizing and turning brown. The very

tender white leaves may be included with the artichoke heat. The stem of the

artichoke is also edible if the outer layer is first peeled off.

 

 

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Per serving: 173 Calories (kcal); 14g Total Fat; (66% calories from fat); 3g

Protein; 12g Carbohydrate; 0mg Cholesterol; 131mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0