VCE--Baby Artichoke and Scallion Saute

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* Exported from MasterCook *

 

Baby Artichoke and Scallion Saute

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : VCE -- Vegetables

 

Amount Measure Ingredient -- Preparation Method

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20 baby artichokes -- (to 24)

juice of 2 lemons

2 tablespoons extra virgin olive oil

1 bunch scallions -- including an inch of the greens, thickly

sliced

1/2 cup dry white wine

Gremolata made with 3 tbsp. parsley leaves

chopped with 1 garlic clove and 2 tsp.

lemon zest

1 tablespoon chopped tarragon

salt and freshly milled pepper

 

Trim the artichokes as described on page 330, leaving them whole. Put them in a

bowl with the lemon juice and water to cover as you work. Drain, then boil them

in acidulated water or a blanc until tender-firm, about 10 minutes, then drain

again. Slice them lengthwise into halves. (This can be done ahead of time.)

 

Heat the oil in a large skillet over high heat. Add the artichokes and saute

until they begin to color in places, after several minutes, then add the

scallions and wine. When the wine boils off, add 1 cup of water and half the

gremolata and tarragon. Lower the heat and cook until the artichokes are fully

tender, between 5 and 10 minutes, then add the rest of the gremolata and

tarragon and season with salt and pepper. Tip them, with their juices, onto a

serving plate.

 

Source:

" page 332 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 81 Calories; 7g Fat (96.2% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.

 

NOTES : The preparation of the baby artichokes goes easily and quickly. If

they're not available, use four to six medium ones, trimmed and quartered, the

hearts thinly sliced. These artichokes are wonderful tossed with spaghetti,

stirred into risotto, or spooned over bruschetta.

Nutr. Assoc. : 0 0 0 0 0 0 0 0