Poached Artichokes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup water
- 1 tablespoon olive oil
- freshly ground pepper
- 2 bay leaves
- 1 cup white wine
- 4 medium artichokes
- 2 to 3 teaspoons crushed rosemary
- 3 cloves garlic, minced
- 1 medium sliced onion
- 1 lemon, sliced in rounds
Preparation Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender. 137 Calories 4 grams Fat 1 gram Saturated Fat 0 milligrams Cholesterol 5 grams Protein 20 grams Carbohydrate 119 milligrams Sodium 541 milligrams Potassium Nutritional analysis provided by Cooking Without a Grain of Salt Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
Preparation Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender. 137 Calories 4 grams Fat 1 gram Saturated Fat 0 milligrams Cholesterol 5 grams Protein 20 grams Carbohydrate 119 milligrams Sodium 541 milligrams Potassium Nutritional analysis provided by Cooking Without a Grain of Salt Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
