Braised Baby Artichokes with Red Peppers and Garlic |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 whole lemons | 2-1/2 pounds baby artichokes | 2 tablespoons olive oil |
| 8 green onions, chopped | 2 large red bell peppers, diced | 4 large garlic cloves, minced |
| 1 cup (or more) water | 2 tablespoons fresh lemon juice | 1 tablespoon chopped fresh thyme |
| 1 large bay leaf | 2 teaspoons finely grated lemon peel | 2 tablespoons chopped fresh parsley |
| 1 | Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water. |
| 2 | Heat oil in large skillet over medium heat. Add green onions. Saute until tender, about 5 minutes. Add bell peppers. Saute until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. Mix in parsley; season with salt and pepper. |