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Open Faced Ravoilo With Artichokes

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CATEGORY CUISINE TAG YIELD
Dujour02 1 Servings

INGREDIENTS

1 Portobello mushroom
Salt and pepper
1 c Olive oil
2 Tomatoes, peeled seeled and
raosted
4 Baby artichokes
1 Whole lemon, cut in half
1/4 c Seasoned rice wine vinegar
1 Sheet herb pasta
1 Bunc basil

INSTRUCTIONS

Preheat oven to 400 degrees.  In a bowl, season portobello mushroom
with salt and pepper, and 2  tablespoons of olive oil. Place it on a
baking sheet and roast for 10  to 15 minutes or until tender. In the
same bowl, repeat the same  process with the tomatoes. Clean and peel
the baby artichokes. Place  the peeled artichokes in a bowl of ice
water, juice from a lemon, and  the lemon itself. Roast the artichokes
the same way you did the  mushroom and tomatoes. To make the
vinaigrette, take half of the  roasted tomatoes and place them in a
blender with the rice wine  vinegar, 1/2 cup olive oil, and salt and
pepper. Blend until smooth.  In a saucepan, boil 2 quarts of water.
Season the water with 1/4 cup  olive oil, salt and pepper. Place pasta
sheet in the boiling water  for 30 seconds to a minute, until tender or
al dente. Remove the  pasta and lay it on a platter, garnish with fresh
basil and additional roasted vegetables. Serve with vinaigrette.
Yield: 4 servings  Converted by MC_Buster.  Recipe by: CHEF DU JOURSHOW
#DJ9427 - JOHN TESAR  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2034
Calories From Fat: 1861
Total Fat: 220.1g
Cholesterol: 9.8mg
Sodium: 798.1mg
Potassium: 491.6mg
Carbohydrates: 43.4g
Fiber: 2.1g
Sugar: 3.5g
Protein: 3.2g


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