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Artichoke Hearts with Orange Vinaigrette Recipe
|Lemon juice||4 Tablespoon|
|Orange juice||5 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Freshly ground black pepper||To Taste|
|Orange lumpfish roe||4 Teaspoon|
Calories 123 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.65 g3.3%
Trans Fat 0 g
Cholesterol 18.7 mg
Sodium 238.5 mg9.9%
Total Carbohydrates 19 g6.4%
Dietary Fiber 8 g32.1%
Sugars 3.4 g
Protein 6 g12.3%
Vitamin A 1.5% Vitamin C 57.5%
Calcium 7.1% Iron 11.4%
*Based on a 2000 Calorie diet
2. Bring a large pan of water to the boil and add half the lemon juice; add the prepared artichokes, bring back to the boil and simmer, covered, for 30 minutes until cooked.
3. Meanwhile, make the dressing. Mix the remaining lemon juice with the orange juice, olive oil, garlic and salt and pepper to taste.
4. Remove the artichokes and leave upside down on paper towels to drain.
5. Pull away all the coarse outer leaves from the artichokes, starting from the outside. Once all but the smallest leaves have been removed, you will be able to see the 'choke'.
6. Using a small sharp knife, carefully cut away the choke to expose the artichoke heart; ease the artichoke heart away from the base. Trim the tops of the leaves that are left.
7. Cut the prepared artichoke hearts in half, combine with half of the orange dressing and chill for 30 minutes.
8. Discard the very tiny leaves; scrape the base of each larger leaf to remove the small amount of artichoke flesh. Mix the flesh from the leaves with the remaining dressing. Chill for about 20 minutes.
9. Spoon the artichoke dressing on to 4 small plates; set 2 artichoke halves on each one. Put a spoonful of lumpfish roe into the centre of each.
10. Garnish with lettuce and chervil and serve, accompanied by fingers of brown bread, lightly spread with low fat spread.