| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 4 | Servings | ||
INGREDIENTS
| 4 | Artichokes, Prepared And | |
| Cooked | ||
| 6 | oz | Dried Chinese Noodles Or |
| Spaghetti In 2 Inch | ||
| Lengths | ||
| 1 | c | Cucumber, Peeled And Chopped |
| 1/2 | c | Carrots, Shredded |
| 1/2 | c | Radishes, Shredded |
| 1/4 | c | Green Onion, Thinly Sliced |
| 4 | oz | Fresh Snow Peas, Blanched |
| Cut In Strips | ||
| 1/2 | c | Rice Wine Vinegar |
| 1/2 | c | Fresh Orange Juice |
| 1 | T | Orange Peel, Grated |
| 1 1/2 | T | Reduced Sodium Soy Sauce |
| 1 | t | Sesame Oil |
| 4 | Tee Fresh Ginger Root | |
| Finely Minced | ||
| 2 | t | Garlic, Minced |
| 1 | t | Sugar |
| 1/8 | t | Cayenne Pepper |
INSTRUCTIONS
Halve artichokes lengthwise. Remove and discard center petals and fuzzy center; set artichokes aside. Cook pasta until done but slightly firm; rinse and set aside. In a medium bowl, whisk together dressing ingredients. In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas. Toss noodle mixture with HALF the dressing; reserve the remaining half. Arrange two artichoke halves on each late. Spoon noodles into halves. Use reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4 servings. Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g; Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium: 352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g. Entered in MasterCook by [email protected] 4/25/98 Recipe by: California Artichoke Advisory Board Posted to MC-Recipe Digest by Sue <[email protected]> on Apr 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 10
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 24.9mg
Potassium: 492mg
Carbohydrates: 59.5g
Fiber: 2.1g
Sugar: 6.7g
Protein: 1.7g