Guest guest Posted July 15, 2001 Report Share Posted July 15, 2001 * Exported from MasterCook * Roasted Artichokes Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : VCE -- Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 artichokes -- (to 6) juice of 1 large lemon olive oil as needed salt and freshly milled pepper aromatics: 4 thyme sprigs and 2 bay leaves 2 tablespoons dry white wine -- or water Preheat the oven to 400ºF. Lightly oil a gratin dish large enough to hold the artichokes in a single layer. Trim the artichokes as described on page 330 and cut them into sixths. As you work, drop them in a bowl with the lemon juice and water to cover. When all are done, drain, pat dry with a towel, and toss with enough oil to moisten well. Season with 1/2 teaspoon of salt and pepper to taste. Put them in the prepared dish with the aromatics and wine. Cover with wax paper, then with foil. Bake for 35 minutes, then uncover and bake until crisped around the edges and beginning to brown, about 25 minutes more. Source: " page 331 " S(ISBN): " 0-7679-0014-6 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (2.4% calories from fat); 4g Protein; 14g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 2 1/2 Vegetable. NOTES : Roasting makes these artichokes sweet and a little crisp around the edges. Serve them as a appetizers, plain or with Garlic Mayonnaise, or spooned over a bowl of soft polenta and covered with thin shavings of Parmesan. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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