| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Veg02 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Quartered marinated artichoke hearts; drained |
| 6 |
|
Thin slices part-skim mozzarella cheese |
| 1 |
|
Italian wide baguette |
|
|
Halved lengthwise and scooped out |
|
|
Salt and pepper |
| 1 |
|
Red or green bell pepper; sliced into rings |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Head curly endive or frisee |
INSTRUCTIONS
The wide-style Italian baguettes are perfect for this dish. For better
flavor, you can warm the olive oil in a saucepan for a few minutes before
using it.
Layer artichokes and cheese on bottom of loaf. Sprinkle with salt and
pepper. Top with peppers, parsley, and lemon juice. Sprinkle with olive
oil. Top with endive or frisee. Replace top half of loaf. Wrap well in
plastic wrap. Let stand 30 minutes, then slice. Makes 6 to 8 servings.
Each 1/8 serving contains approximately 2 vegetable exch., 1 bread/ starch
exch., 11/2 fat exch.; 210 calories, 26 gm. carbohydrate, 9 gm. protein, 8
gm. fat (including 2 gm. sat. fat), 8 mg. cholesterol, 400 mg. sodium, 160
mg. calcium and 3 gm. dietary fiber.
Recipe by: Healthful Cooking, Mary Carroll, StarTrib 2/17/99
Converted by MM_Buster v2.0l.
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