Artichokes with Herbed Roasted Pepper Vinaigrette

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* Exported from MasterCook *

 

Artichokes with Herbed Roasted Pepper Vinaigrette

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 artichokes

1 lemon half

2 teaspoons vegetable oil

For vinaigrette:

1/3 cup chopped drained bottled roasted red bell

pepper

1/4 cup vegetable oil

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh basil

1/2 teaspoon dried oregano -- crumbled

1/4 teaspoon minced garlic

 

Prepare artichokes:

 

Cut off stems of artichokes with a stainless-steel knife and discard. Break off

tough outer leaves and cut off top fourth of artichokes. Snip off tips of

artichoke leaves with kitchen scissors and rub cut edges with lemon half.

 

In a large saucepan arrange trimmed artichokes right sides up and add enough

water to reach about 2 inches up side of pan. Drizzle artichokes with oil. Bring

water to a boil, covered, and simmer artichokes until tender (test a leaf for

doneness), 25 to 35 minutes.

 

Make vinaigrette while artichokes simmer:

 

In a blender blend together vinaigrette ingredients and salt and pepper to taste

until emulsified.

 

Transfer artichokes with tongs to a colander to drain. Put each artichoke on a

plate. Spoon some vinaigrette over each artichoke and serve remaining

vinaigrette on the side. Serves 2. May be doubled.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 345 Calories; 32g Fat (79.3% calories

from fat); 4g Protein; 15g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

121mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 6 1/2 Fat.

 

 

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