Artichokes with Savory Sauce
 Artichokes with Savory SauceNovember, 2004 Serves 6 / The warming and flavorful red sauce combines the sweetness of carrots and beets with fresh garden herbs. Enjoy it atop artichokes or as a substitute for tomato sauce in Italian recipes. Artichokes may be prepared several hours or even a day ahead; refrigerate and reheat in a 350° oven prior to serving (place in a shallow glass baking dish with a cup of water and cover with foil; heat for 15 minutes). 3 fresh whole artichokes 1 tablespoon olive oil 2 cloves garlic, minced 6 cups water or low-sodium vegetable broth 1 cup dry white wine Savory Sauce 1 tablespoon ghee or butter 2 cups peeled and diced carrots (about 3 large carrots) 1/2 small onion, minced (about 1/2 cup) 4 cloves garlic, minced 1-1/2 cups low-sodium vegetable broth or water 1/2 cup cooked, diced beet (fresh or canned) 1 tablespoon liquid aminos or soy sauce 1/4 cup nonfat plain yogurt 1 tablespoon minced fresh oregano, or 1 teaspoon dried 2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried 1/2 teaspoon sea salt Pinch of black pepper 1. Trim artichokes, removing stalks and tough outer leaves; level bottoms. Cut 1/4 inch off tops. Using kitchen scissors, snip off sharp tips of remaining leaves. Cover the bottom of a large pot with olive oil and garlic; heat to medium. Place artichokes in a single layer in the pot, hearts down, and brown the bottoms. 2. Add water or broth and wine to the pot and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes or until leaves pull away easily and are tender to eat. 3. Meanwhile, prepare the sauce: Melt ghee or butter in a skillet over medium-low heat. Add carrots, onion, and garlic. Cover and sauté until tender, about 15 minutes. Transfer to a blender or food processor. Add broth or water, beet, liquid aminos or soy sauce, yogurt, oregano, rosemary, thyme, salt, and pepper. Purée until thick and smooth, about 2 minutes. (Sauce may be made ahead and refrigerated; reheat before serving.) 4. Carefully drain artichokes. Using a sharp knife, slit artichoke bottoms in half crosswise. (Do not try to slice through the leaves.) Gently pull each artichoke in half. Using a spoon, scoop out the fuzzy thistle just above each artichoke heart and discard. 5. Fill each artichoke half with 2 tablespoons warm sauce. Serve additional sauce on the side. PER SERVING (1/2 artichoke with 2 tablespoons sauce): 69 cal, 35% fat cal, 3g fat, 1g sat fat, 1mg chol, 3g protein, 10g carb, 5g fiber, 152mg sodium |
advertisement
Want to use this article? Click here for options!
© 2009 Penton Media Inc.
Acceptable Use Policy
blog comments powered by Disqus
