| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial1 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Dozen artichoke hearts |
| 4 |
T |
Unsalted butter |
| 6 |
|
Cloves roasted garlic |
| 1 |
|
Clove garlic, chopped |
| 1 |
ds |
White wine |
| 1 |
t |
Green peppercorns |
|
|
Salt and black pepper to |
|
|
taste |
INSTRUCTIONS
Place 3 artichoke heart on a skewer. While the grill is heating
prepare the butter. In a small sauce pan place butter, roasted garlic,
fresh garlic, wine and peppercorns. Melt the butter mixture over
medium heat and bring to a boil. Season with salt and pepper. Place
the skewers of artichoke hearts on the grill and baste with the butter
mixture. Do not over baste or the fire will flair up and burn the
hearts. These are best cooked over low coals to prevent burning. Cook
about 2-3 minutes on each side. Serve warm or room temperature. You
can also serve the leftover butter as a dipping sauce. Converted by
MC_Buster. Per serving: 233 Calories (kcal); 12g Total Fat; (41%
calories from fat); 9g Protein; 29g Carbohydrate; 31mg Cholesterol;
242mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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