Hearts Of Romaine With Marinated Artichokes

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* Exported from MasterCook *

 

Hearts Of Romaine With Marinated Artichokes

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 89

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***MARINATED ARTICHOKE HEARTS***

24 fresh baby artichokes

(about 1 to 11/2 ounces each)

OR 2 9-ounce packages frozen

artichoke hearts

2 lemons -- halved

1 teaspoon salt

2/3 cup bottled nonfat Italian salad dressing

2 tablespoons chopped fresh parsley

***REMAINING INGREDIENTS***

2 heads romaine lettuce

1 roasted red bell pepper

peeled and sliced in thin strips

(see Tip -- below)

 

SERVES 4

 

You've probably had those high-fat (and high-cost) marinated artichokes in

jars. Here's an alternative: a nonfat version that you can keep on hand

for snacks, salads, and sandwiches. These tender herbed artichokes will

keep in the refrigerator for up to 3 days.

 

Make marinated artichoke hearts: If using fresh artichokes, fill a medium

bowl with cold water and add the juice of 1/2 lemon. Peel back the outer

leaves on each artichoke until they break off at the base. Keep removing

leaves until you reach the pale green 'heart.' Cut about 1/2 inch off the

top of the heart to remove the pointed tips. Cut away any stem. Trim the

base to remove any dark green parts.

 

Immediately rub each heart all over with lemon to prevent browning, using

two of the remaining lemon halves. Drop the hearts into the bowl of

water. In a medium saucepan, bring 4 cups water to a boil over high

heat. Add salt and the juice of the remaining lemon half.

 

If using frozen artichokes, thaw them and pat them dry. Cut in half if whole.

 

In a small bowl, combine artichoke halves, dressing, and parsley. Toss

gently. Let fresh artichokes cool.

 

Pull off all the dark green outer leaves of the lettuce, reserving for

another use. Use only the pale green inner leaves (the " heart " ). Each

heart should weigh 6 to 8 ounces. Cut off the core, leaving the leaves

whole. Rinse well with cold water and pat thoroughly dry.

 

Arrange romaine hearts on a large serving platter in a sunburst

pattern. Using a slotted spoon to lift them out of the marinade, arrange

artichokes at the base of the hearts. Crisscross strips of red pepper over

the romaine leaves, then drizzle the leaves with the remaining artichoke

marinade.

 

TIP: You can use bottled roasted bell peppers or pimientos for this dish,

but here's how to make your own. Place peppers under a preheated broiler,

over a charcoal fire, or directly on a gas stove-top burner and cook

peppers on all sides until skin blackens and blisters. Transfer to a paper

or plastic bag, close, and set aside until peppers are cool. Peel them

with your fingers; the skin will slip right off. Try not to rinse them or

you will wash away the flavor. Scrape off any stubborn black bits with a

small knife. Halve and remove seeds, ribs, and stem. Slice thinly. Drain

artichokes and add to boiling water. Cook until tender when pierced with a

knife, about 10 minutes. Drain and pat dry. When cool enough to handle,

cut each artichoke in half lengthwise.

 

Tip: An aluminum or iron pot can discolor artichokes; cook them in a

nonreactive pot, such as enameled cast iron or stainless steel.

 

Serving size: 1/2 head romaine, 6 artichoke hearts, 1/4 red bell pepper,

1/4 of the dressing. Calories: 98, Fat: 0.5 g, Cholesterol: 0 mg,

Carbohydrate: 20.7 g, Protein: 6.1 g, Sodium: 270.0mg.

 

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