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Sautéed Artichoke Hearts & Baby Limas
If you prefer, substitute two 9-ounce packages of frozen artichoke hearts for the fresh artichokes and reduce the lemon juice to 1 tablespoon. Cooking time should be about the same.
  • 3 tablespoons fresh lemon juice
  • 4 artichokes (about 10 ounces each)
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1-1/2 cups frozen baby lima beans

    1. In large bowl, combine 4 cups cold water and 2 tablespoons of lemon juice. Pull off tough dark green leaves of artichokes until you get to paler leaves with pale tips. With sharp knife, cut off and discard top 1 inch of artichoke. Trim tough bottoms of stems with a paring knife, then peel stems. Halve artichokes lengthwise and remove the fuzzy chokes from the center. Cut each artichoke half in half again. Place in lemon-water.

    2. In large nonstick skillet, heat oil over low heat. Add onion and garlic and cook, stirring frequently, 7 minutes or until onion is tender. Add carrot and cook 5 minutes.

    3. Lift artichokes from water and add to pan along with salt, thyme, remaining 1 tablespoon lemon juice, and 2 cups of water. Bring to a boil, reduce to a simmer, and cook 10 minutes.

    4. Add lima beans to skillet and cook 15 minutes or until artichokes are tender enough to pierce with a knife.


    Nutritional Information
    Per serving: 176 calories, 2.8g total fat, 0.4g saturated fat, 1.7g monounsaturated fat, 0.4g polyunsaturated fat, 11g dietary fiber, 9g protein, 33g carbohydrate, 0mg cholesterol, 450mg sodium.
    Good source of: beta carotene, fiber, folate, magnesium, potassium, vitamin C.



    Date Published: 09/19/2005 > Printer-friendly Version
    Servings
    4

    Prep Time
    60