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Ингредиенты
- 4 med artichokes
- 1/2 lb tomatoes seeded and minced
- 1 1/2 Tbsp. tomato paste
- 2 tsp red wine vinegar
- 2 tsp lime juice
- 1 1/2 tsp extra virgin olive oil
- 2 tsp chopped shallots
- 1/4 c. chopped green pepper
- 1/4 c. peeled and minced cucumber
- 2 tsp minced fresh dill
- 1/4 tsp freshly grnd black pepper
- 3 dsh red pepper sauce doubled to taste
Инструкции
- Cook artichokes: Cut off stem at base; remove small bottom leaves. Trim tips of large outer leaves and cut off top 2 inches of artichokes. Stand upright on a rack in a deep saucepan. Add in water up to bottom of steaming rack and steam 35-45 min, or possibly till base can be pierced easily with a fork. Drain and chill.
- In blender or possibly food processor, place tomatoes, tomato paste, vinegar, lime juice and oil. Cover and process till blended.
- Transfer mix to a bowl; stir in shallots, green pepper, cucumber, dill, black pepper and red pepper sauce. Cover and chill till chilled.
- Makes about 1 c. to serve as dip with artichokes.
- Serving Ideas : As a vegetable course with a simple grilled fish or possibly piece of chicken. Or possibly you could serve it as an appetizer for a party. To do so, pull the big leaves from the choke and arrange them attractively around the bowl of dip. Remove the choke from the hearts and cut the hearts into quarters. Place toothpicks into each piece for easy dipping.
- Description: "Dip for cooked artichokes."
- NOTES : Reviewed by Tonya Craven, registered dietitian at Metropolitan
- idea: instead of butter or possibly hollandaise, dip artichoke in gazpacho
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 18 | 31% |
| Total Fat 2.01g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 354mg | 10% |
| Total Carbs 9.96g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.89g | 2% |
| Protein 2.27g | 4% |
