| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Dozen artichoke hearts |
| 4 |
tb |
Unsalted butter |
| 6 |
|
Cloves roasted garlic |
| 1 |
|
Clove garlic; chopped |
| 1 |
ds |
White wine |
| 1 |
ts |
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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