artichoke hearts with almond sauce

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* Exported from MasterCook *

 

Artichoke Hearts with Almond Sauce

 

Recipe By :Ursula Ferrigno

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/2 onion

1 garlic clove

5 tablespoons olive oil

4 ounces ground almonds

1 1/4 cups vegetable stock

1 tablespoon cider vinegar

1 teaspoon sugar

1 lemon -- juiced

salt and pepper

8 artichoke hearts (canned or bottled)

2 tablespoons capers (optional)

 

1. Finely chop the onion. Crush the garlic. Heat 1 tablespoon oil in saucepan,

add the onion and garlic and fry for 2-3 minutes.

 

2. Add the almonds, pour in the stock and simmer for about 15 minutes until

thick and creamy.

 

3. Beat in the remaining 4 tablespoons oil, the vinegar, sugar, lemon juice and

salt and pepper.

 

4. Arrange the artichoke hearts on individual plates. Chop the capers using.

Pour the sauce over the artichokes and garnish with the capers. Serve cold.

 

VEG STOCK with garlic, onion, carrots, leeks, celery, dried clove, butter, oil,

bay, thyme, parsley, salt and pepper.

 

Source:

" Real Fast Vegetarian Food: Putting the Flavour and Healthy into Your Food "

Copyright:

" Ursula Ferrigno (2002 Metro Publishing) ISBN 1843580071 "

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Per Serving (excluding unknown items): 383 Calories; 31g Fat (69.0% calories

from fat); 11g Protein; 21g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol;

645mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 6

Fat; 0 Other Carbohydrates.

 

NOTES : Accompanying Vegetables - This does sound like a strange combination but

really it is excellent. The almonds produce a creamy sauce which can also be

served with other vegetables, such as potatoes or cauliflower.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3025 0