Seviche of Artichoke Hearts - xpost

[Guest guest]

xpost: elf, veg, mc

 

This looks so wonderful to me. Imagine this cool dish alongside something hot

from the grill...as we sit pool-side under an umbrella...while the sun bounces

off the water. Oh, I almost forgot -- and a Margarita nearby, of course. ~

Brenda

 

(C.I.A.'s nutritional analysis differs with MC's.)

 

* Exported from MasterCook *

 

Seviche of Artichoke Hearts

 

Recipe By :C.I.A - From Our Kitchens

Serving Size : 4 Preparation Time :0:00

Categories : Artichokes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 artichokes

2 lemon slices

1 plum tomato -- peeled, seeded, and diced

1 tablespoon lime juice -- freshly squeezed

4 teaspoons extra-virgin olive oil

1/2 cup red onion -- julienned

1/2 teaspoon jalapeno -- finely chopped

-- (or to taste)

1 scallion -- split

-- and sliced thinly on the bias

1 clove garlic -- finely minced

1 tablespoon chopped fresh cilantro

 

1. Trim the stems, leaves, and fuzzy " choke " from the artichokes. Place the

hearts in a small pot with enough water to cover generously. Add the lemon

slices and simmer until the artichoke hearts are very tender, about 12 to 15

minutes. Cool the hearts and slice thinly or quarter.

 

2. Combine the artichokes with the remaining ingredients. Toss until evenly

blended and allow the seviche to marinate for at least 2 hours or overnight in

the refrigerator.

 

3. Taste the seviche just before serving and adjust the seasonings with

additional cilantro, lime juice, coarsely ground black pepper, and salt to

taste.

 

4. Serve the seviche chilled or at room temperature.

 

When you select artichokes in the market, look for firm globes that are

uniformly sized. They should have firm, plump stems that are not withered or

puckered, and the leaves should form a tight head. Makes 4 servings.

 

PREPARATION NOTES Artichokes hearts that have been frozen or packed in brine can

be used instead of fresh artichokes.

 

SERVING SUGGESTIONS - To make a quick guacamole to serve with the seviche, mash

the flesh of a ripe avocado with chopped tomato, minced jalapeno, and sliced

scallions. Add a spoonful of lime or lemon juice, and salt and pepper to taste.

 

* For a more " festive " plate, place dollops of guacamole on slices of tomato, or

scoop out halved cherry tomatoes and fill them with the guacamole.

 

Nutritional information, per serving (according to book): 55 calories; 1 g

protein; 3 g fat; 6 g carbohydrate; 33 mg sodium; 0 mg cholesterol.

 

Typed for you by Brenda Adams <brendaadams

 

Source:

" From Our Kitchens, The Culinary Institute of America "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 115 Calories; 5g Fat (33.0% calories from

fat); 5g Protein; 17g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 123mg

Sodium. Exchanges: 3 Vegetable; 0 Fruit; 1 Fat.