INGREDIENTS

INSTRUCTIONS

LOW-CALORIE  LOW-FAT
l.  Remove tough outer leaves from each artichoke by pulling each leaf out
and down until it snaps off at base. Repeat until the tender, yellow-green
leaves have been reached. With stain-less steel knife, cut off 1 inch from
top of each artichoke; discard. (If using the leaves for another use, such
as steaming for a first course, to prevent discoloration, drop in bowl of
water with a little lemon juice added.) Remove stem from each artichoke.
Rub all cut surfaces of artichoke with cut lemon to prevent discoloration.
With paring knife, trim dark green base from each artichoke bottom. Rub
with cut lemon. With teaspoon, scrape out choke, the hairy center of each
artichoke, and discard. Cut each artichoke bottom into thin wedges; place
in lemon-water. 2. Heat oil in large, non-aluminum skillet over medium-high
heat. Add red pepper and garlic; saute 2 minutes. Drain artichokes. Add
artichokes, salt, and sage to skillet; saute 2 minutes. Add broth. Cover
and simmer 20 minutes or until tender. Serve warm or at room temperature.
*Note:  For an easier-to-prepare, but not quite as flavorful, alternative,
substitute 1 package (10 ounces) frozen artichoke hearts, thawed, for the
fresh, and reduce the salt to 1/4 teaspoon. Make-Ahead Tip: The dish can be
made a few hours ahead and refrigerated, covered. Gently reheat.
Makes 6 servings. Recipe can be halved or doubled. Nutrient Value Per
Serving: 96 calories, 4 g protein, 3 g fat, 17 g carbohydrate,
374 mg sodium, 0 mg cholesterol Typos by Brenda Adams
<adamsfmle@aol.com> Source: The Family Circle Cookbook, New Tastes for New
Times
Posted to MC-Recipe Digest V1 #209
Date: Tue, 20 Aug 1996 13:54:32 -0400
From: ADAMSFMLE@aol.com
Serving Ideas : Serve with grilled meats or pasta and crusty bread.

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