RE: [CH] (no subject)
Mary & Riley (uGuys@ChileGarden.com)
Thu, 26 Apr 2001 19:10:23 -0700
> bottom of the leaf?? not very interesting I have to say.
>
> Republicans eat 37% of all the artichokes produced in
> America. The rest
> are thrown out.
>
> ENJOY!!!
> --------
> UNCLE DIRTY DAVE'S KITCHEN --
> Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
Mich,
Dave has a serious problem. Specially if he's a republican. ;-)
Artichokes are wonderful! Trim the stem to about 1/2" (1 cm). Discard
the very small leaves. Wash, then steam or boil for about 45 min until
a center leaf pulls out easily. You can dip the meaty end of the leaf
in melted butter or plain mayo (one of my favs). When you get to the
thin, tender inside leaves remove them whole and clean out the middle
like an empty ice cream cone. Dip it and eat. Remove the hairy fibers
from the heart, cut into bit sized pieces and dip. Nectar!
Try them. When you get them right you'll love them! Or at least quit
the republicans and start a real life. ;-)
Here's a low fat recipe I came up with that's pretty good. Use a tbsp
of olive oil or more if you want, and some more grated romano. Or
forget it and try some mayo with maybe some hot chile powder and
mustard. Enjoy.
* 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