Some of the following vegetable recipes can be eaten as a main course by themselves, or to accompany a plate of legumes, spaghetti, fish, chicken, or meat.
SERVES: 6
PREP TIME: 15 min
COOK TIME: 20 min
READY TIME: 35 min
CALORIES: 240 (per serving)
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INGREDIENTS
- 6 artichokes (peeled, chokes and leaves removed and set aside for artichoke water)
- 4 garlic cloves
- A sprig of parsley, basil, marjoram, chives and spring onions-all chopped
- 1/2 cup olive oil
- Salt & pepper to taste
- 1/2 cup white wine
INSTRUCTIONS
1 In a big saucepan saute the garlic with the olive oil for 2 minutes; add the chopped spring onions and chives.
2 Add the herbs, salt & pepper and some water. Puree this mixture in the blender to create a green sauce.
3 Bring the artichokes to the same saucepan and add the sauce and the white wine.
4 Cook on a medium heat until the artichokes are tender. Taste and adjust, if necessary. Enjoy!
VARIATION
Grilled Artichokes with Yogurt-Dill Dipping Sauce
- Kosher salt
- 1 lemon, halved
- 4 large artichokes
- 2 tablespoons olive oil
- 1/2 cup low-fat Greek yogurt
- 1 teaspoon chopped fresh dill
1 Bring a large pot of salted water to a boil. Fill a large bowl with water; squeeze in juice from one half of lemon; add lemon half. Working with 1 artichoke at a time, trim off outer leaves, then cut in half lengthwise through stem. Scoop out choke. Add to lemon water to prevent browning while trimming remaining artichokes.
2 Drain artichokes. Cook artichokes in same large pot of boiling salted water until almost tender but not falling apart, 10–15 minutes. Drain.
3 Heat a grill pan or large heavy skillet over medium-high heat. Brush artichokes with oil and season with salt and pepper. Grill cut side down until charred in spots and hearts are tender, about 5 minutes.
4 Meanwhile, squeeze enough juice from remaining lemon half to measure 2 Tbsp.; place in a small bowl. Whisk in yogurt and dill; season with salt and pepper. Serve the grilled artichokes with the yogurt sauce.
NUTRITION FACTS
