Name: Artichokes with Herbs
Ingredients: 2 lg Artichokes (or 4 medium); 1 sm Carrot; 1 sm Onion; 1 tb Olive oil; 2 tb Parsley; chopped; 1/2 ts Basil leaves, dried; 1/2 ts Oregano; 1/2 ts Dill weed; 1 Garlic clove; Salt; 1 c Wine, dry white; Pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Vegan, Side dish	4	Servings

INGREDIENTS

2	lg	Artichokes (or 4 medium)
1	sm	Carrot
1	sm	Onion
1	tb	Olive oil
2	tb	Parsley; chopped
1/2	ts	Basil leaves, dried
1/2	ts	Oregano
1/2	ts	Dill weed
1		Garlic clove
		Salt
1	c	Wine, dry white
		Pepper to taste

INSTRUCTIONS

With scissors or sharp knife, cut 1 1/2 inches off top of each artichoke;
cut off stems. Pull leaves open at top; remove center leaves and scrape out
choke with spoon. In blender or food processor, combine carrot, onion,
parsley, dried herbs, garlic and salt and black pepper to taste; process
until finely chopped. Stuff herb mixture between leaves of artichokes.
Place cooking rack, wine and 1/2 cup water in 4- or 6-qt pressure cooker.
Place artichokes on rack; close cover securely. Place pressure regulator on
vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure regulator
rocking slowly. Cool cooker at once. Remove artichokes and rack; keep warm.
Boil liquid left in pressure cooker about 5 minutes or until reduced to 1/4
cup; stir in red pepper. To serve, spoon cookng liquid over artichokes.
Per serving: About 115 cal; 2.5 g prot; 11 g carb; 3.5 g fat (27% of
calories from fat); 0 mg chol; 67 mg sod
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God promises a safe landing, not a calm passage.”