[CH] Artichokes w/Chile basil dipping sauce
Mary & Riley (uGuys@ChileGarden.com)
Mon, 9 Apr 2001 11:35:01 -0700
Hi all,
Here's my first attempt at a relatively lowfat dipping sauce for
artichokes. Using a jar of roasted chiles saved time to cook the rest
of the meal. Went real well with a hot chicken curry over rice. It was
better the next day after refrigeration. The sauce is enough for 6
medium 'chokes.
Riley
Once is dumb luck.
Twice is coincidence.
Three times and Somebody Is Trying To Tell You Something.
* Exported from MasterCook *
Artichokes with Quick Roasted-Garlic Basil Chile Dipping Sauce
Recipe By :Riley
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Lowfat
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium artichokes -- Steamed
1 teaspoon Mexican oregano, whole, dry -- steam with
'Chokes
1 teaspoon cumin seed -- steam with 'Chokes
Dipping Sauce
2 tablespoons lemon juice
1/2 cup fresh basil leaves -- washed and dried
1 whole Elephant garlic head -- Roasted
12 ounces 12 oz jar Trader Joe's Fire Roasted Yellow
& Red Peppers (or roast your own and leave
out the chile powder) -- From label: red &
yellow bells, water, olive oil (insignificant fat), garlic, citric acid,
salt
2 tablespoons grated pecorino romano
1 teaspoon olive oil
2 tablespoons roasted sesame seeds
1 teaspoon Mild to Wild's New Mexican Chile powder -- to
taste
1 milliliter Mild to Wild's Smoked Savina powder -- to taste
1/2 teaspoon fresh ground pepper -- to taste
1/2 teaspoon kosher salt -- to taste
Separate garlic cloves, leaving some skin, and roast in hot broiler.
(If
using fresh roasted chiles instead of a jar, start chiles now too.)
Turn
as needed, some blackening should occur.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2
inch
from tops of artichokes; trim leaves, if desired. Put in steamer or
large covered pan and cooked about 45 min until center leaves pull out
easily and are tender. Add the Mexican oregano and cumin seed to the
herb
pan or water.
When garlic is done remove skin and trim if needed, quarter it and add
all
ingredients, except the artichokes, oregano, cumin and lemon juice; to
a
processor and pulse until blended but has some texture. Add about 1/2
the
lemon juice as you pulse. Adjust with juice for a nice, thick paste.
Put into serving bowl, cover and set aside while artichokes cook.
Description:
"Lowfat low labor side dish"
Copyright:
"2001 Riley McIntire"
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 92 Calories; 3g Fat (22.4%
calories
from fat); 5g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 593mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
1/2
Vegetable; 0 Fruit; 1/2 Fat.
Serving Ideas : Serve with chicken curry. The sauce would also be great
on fish.
NOTES : Prepare the sauce first. Then the artichokes can cook while
making any other dishes.
Nutr. Assoc. : 0 0 0 0 0 0 3507 0 0 0 0 0 0 0 0