| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Side dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | Artichokes, or 4 medium | |
| 1 | Carrot | |
| 1 | Onion | |
| 1 | T | Olive oil |
| 2 | T | Parsley, chopped |
| 1/2 | t | Basil leaves, dried |
| 1/2 | t | Oregano |
| 1/2 | t | 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
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“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 86.7mg
Potassium: 134.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.9g
Protein: <1g