| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Vegtime4 |
6 |
servings |
INGREDIENTS
| 4 |
|
Globe artichokes |
|
|
Halved lengthwise |
| 2 |
tb |
Olive oil |
| 2 |
|
Heads garlic; halved |
| 1 1/2 |
c |
White wine |
| 1/2 |
c |
Champagne vinegar |
| 1 |
|
Bouquet garni |
| 1 |
qt |
Vegetable stock |
| 2 |
c |
Water |
| 1/2 |
c |
Grapeseed oil |
| 1/4 |
c |
Extra-virgin olive oil |
| 3/4 |
lb |
Arugula |
| 1/4 |
lb |
Frisee lettuce |
| 1/4 |
lb |
Ricotta salata cheese or Romano cheese; shaved |
| 1/4 |
c |
Toasted pumpkin seeds |
| 1/4 |
c |
Pumpkin seed oil for garnish; (optional) |
INSTRUCTIONS
BRAISED ARTICHOKE HEARTS
6 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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