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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