INGREDIENTS

INSTRUCTIONS

SERVINGS VEGAN  Tender artichoke hearts, peppery arugula greens,
grapeseed oil and  toasted pumpkin seed oil give this salad a unique,
robust flavor.  In large saucepan, heat olive oil over medium-high
heat. Place cut  sides of garlic heads down to heat in oil for 5
minutes. Add white  wine and vinegar to pan and reduce to half. Add
bouquet garni, stock  and water to pan and bring to a boil over high
heat. Add artichokes  and set aside to cool. Measure our and strain 2
cups of braising  liquid into medium saucepan. Reduce braising liquid
by three-  quarters, about 1/2 cup. Transfer reduction to small bowl
and slowly  drizzle in olive and grapeseed oils. Season with salt and
pepper. Set  aside.  To assemble, remove leaves from artichokes and
scoop our inner  chokes. Cut artichoke hearts into eighths. In a large
bowl, mix  greens and artichoke pieces. Toss salad with enough
artichoke  vinaigrette to lightly coat. Divide salad among individual
serving  plates. Arrange cheese over top of each and scatter with
pumpkin  seeds. Drizzle vinaigrette and pumpkin seed oil around edges
of  plates for presentation if desired. PER SERVING: 263 CAL; 9G PROT.;
9G TOTAL FAT (2G SAT. FAT); 36G CARB.; 20MG CHOL.; 298MG SOD.; 1G
FIBER.  Converted by MC_Buster.  By Kathleen <schuller@ix.netcom.com>
on Feb 17, 1999.  Recipe by: Vegetarian Times Magazine, May 1998, page
52  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 209
Total Fat: 23.7g
Cholesterol: 0mg
Sodium: 168.9mg
Potassium: 596.2mg
Carbohydrates: 14.3g
Fiber: 6g
Sugar: 2.6g
Protein: 4.9g