Roasted Herbed Artichokes w/ Leeks
By Fruits & Veggies - More Matters
Artichokes are beautiful to present and fun to eat.
Appetizers, Dips & Salsa
Ingredients6 medium to large artichokes
1/3 cup lemon juice or white wine vinegar, divided
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 medium leeks, trimmed, cleaned and sliced
1/2 cup each chopped fresh basil, mint and Italian parsley
1/4 teaspoon salt
1/2 teaspoon black pepper
Rinse artichokes. Trim off and discard ends of stems and top third of petals. Cut stems off at base; set aside. Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway. Add reserved stems, 3 tablespoons of the vinegar and 1/4 teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly. Chop cooked stems; set aside. Preheat oven to 425°F. In large skillet over MEDIUM-HIGH heat, heat 2 tablespoons olive oil. Add leeks and cook until tender, 7 minutes. Remove from heat. Stir in chopped stems, herbs, salt and pepper. Using spoon, remove and discard fuzzy center of artichokes. Sprinkle remaining vinegar into center of artichokes. Divide leek-herb mixture among artichoke cups. Stand in 9x9-inch pan or baking dish. Brush with 1 tablespoon olive oil. Bake 10 minutes.
To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.
Each serving provides: An excellent source of vitamin A, vitamin C and magnesium, and a good source of potassium and fiber.
- Calories: 174
- Carbohydrates: 27g
- Total Fat: 7.2g
- Cholesterol: 0mg
- Saturated Fat: 1.0g
- Dietary Fiber: 11g
- % of Calories from Fat: 32%
- Sodium: 459 mg
- Protein: 8g
- Recipe Credit
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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