GRATIN OF YOUNG ARTICHOKES AND OLIVES

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* Exported from MasterCook Mac *

 

GRATIN OF YOUNG ARTICHOKES AND OLIVES

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegetarian

Vegan Casseroles

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons fresh lemon juice

12 small artichokes -- (egg-size)

- or 6 medium globe artichokes

- (about 6 ounces each)

1 cup soft plain white bread crumbs

4 tablespoons olive oil

3 medium onions -- thinly sliced

- (about 6 ounces each)

2 large garlic clove -- finely chopped

1/4 cup Nicoise olives -- pitted and chopped

- or other good-quality black olives

1/4 cup finely chopped fresh flat-leaf parsley

Salt and freshly ground black pepper -- to taste

1 cup low-sodium canned vegetable broth -- reduced over high

- heat to 1/3 cup

 

Preheat oven to 350 degrees F. Fill a medium bowl with water and add

the lemon juice. Set aside. With a sharp, serrated knife, cut about

1/2 inch off the medium ones. Pull off and discard the tough, green

outer leaves to expose the pale green hearts. Trim the dark stem end

of each artichoke. Quarter the small artichoke hearts, or cut the

medium hearts lengthwise into 8 wedges. With a small spoon or your

fingers, scrape out any prickly inner leaves. As you work, drop the

artichokes into the lemon water to prevent browning.

 

Spread the bread crumbs in a single layer on a light-colored baking

sheet (a dark surface tends to overbrown them). Toast in the oven

until lightly browned, stirring once or twice, 3 to 5 minutes. Set

aside. Set oven temperature to 425 degrees F.

 

In a large nonstick skillet, heat 2 tablespoons of the oil over

medium heat. Add the onions and cook, stirring often, for 3 minutes.

Add the garlic and cook, stirring constantly, 2 minutes. Add the

toasted bread crumbs and stir well to combine. Remove the skillet

from the heat and add the olives, parsley, salt, and pepper, stirring

well to combine. Set aside.

 

Brush a shallow 12 X 8-inch baking dish with half the remaining oil.

Drain the artichokes and pat dry with paper towels. Arrange one-third

of the onion mixture in the prepared dish. Spread half the drained

artichokes over the onion mixture. Repeat, ending with the remaining

third of the onion mixture. Pour the broth carefully around the edges

of the dish. Season the top lightly with salt and pepper, then

drizzle with the remaining 1 tablespoon oil.

 

Cover the baking dish tightly with foil and bake for 20 minutes.

Reduce the oven temperature to 350 degrees F. Cook until artichokes

are almost cooked through and tender, about 10 minutes for the small,

15 to 20 minutes for the medium. Uncover the dish and bake for 10

minutes, or until the artichokes are tender when pierced with the tip

of a sharp knife and the top is browned. (If the mixture appears too

dry, add more broth as necessary around the edges of the dish.) Let

cool slightly. Serve warm.

 

Yield: Makes 4 servings

 

 

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Per serving: 473 Calories; 16g Fat (28% calories from fat); 21g

Protein; 74g Carbohydrate; 1mg Cholesterol; 1367mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 9 1/2 Vegetable; 3 Fat

 

 

Nutr. Assoc. : 0 0 0 0 2336 0 0 0 0 4281 0 3394 0 25062 0

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