Stuffed Artichokes
Makes 4 servings
4
artichokes
1 1/2
teaspoons
non-hydrogenated, dairy-free margarine
1/2
teaspoon
olive oil
2
- 3
garlic cloves, crushed
1/2
cup
chopped red bell pepper
1/2
cup
green peas
1/2
teaspoon
dried basil
1/2
teaspoon
dried oregano
12
ounces
fresh spinach, coarsely chopped
1
tablespoon
seasoned
bread crumbs
1
sweet
mustard dip
(optional)
Remove stems from artichokes. Place a steamer basket in a saucepan over boiling water. Add artichokes, reduce heat, and cover. Steam for 40 minutes. Artichokes should be soft, but not mushy. Remove artichokes from the steamer and run under cold water to prevent the leaves from curling. Spread the leaves apart, and remove the choke with a spoon. Set aside.
Heat margarine and oil in a large, non-stick skillet. Add garlic, red peppers, peas, basil, and oregano, and sauté over medium heat for 3 minutes. Add spinach and cover, stirring occasionally, for 3 to 4 minutes. Remove from heat and mix breadcrumbs with spinach mixture. Divide into four portions and stuff into center of each artichoke. Serve with sweet mustard dip, if desired.
Artichokes can be prepared ahead of time and refrigerated. Reheat in microwave or low oven.
Per stuffed artichoke
- Calories: 125
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Calories from Fat: 18.2%
- Cholesterol: 0 mg
- Protein: 7.8 g
- Carbohydrates: 22.6 g
- Sugar: 3.6 g
- Fiber: 9.6 g
- Sodium: 219 mg
- Calcium: 176 mg
- Iron: 3.2 mg
- Vitamin C: 53.7 mg
- Beta Carotene: 4296 mcg
- Vitamin E: 1.2 mg
Source: Artichoke's Café, Palm Beach Gardens, Florida. Published in The Best in the World, Neal D. Barnard, M.D., editor.
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