Artichokes Parisienne Recipe
Ingredients
| 6 medium-size artichokes | ||
| Lemon Slices | 2 | |
| 1 teaspoon leaf oregano, crumbled | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Frozen green peas package | 1 | |
| Basil leaf | 1 Teaspoon, crumbled | |
| 3 tablespoons low-calorie margarine, melted | ||
Directions
1. Wash artichokes; trim stems close to base.
With a sharp knife, slice an inch off the top and snip off any spiny leaf tips.
2. Stand artichokes in a deep saucepan; add lemon, oregano, 1/2 teaspoon of the salt, and pepper.
Drizzle 1/2 teaspoonful of the oil into each artichoke; pour enough water into pan to make a 2-inch depth.
Heat to boiling; cover.
Cook 40 minutes, or until a leaf pulls away easily from the base; drain well.
Cool slightly.
3. While artichokes cook, cook peas with basil and remaining 1/2 teaspoon salt, following label directions; drain.
Keep hot.
4 Start at center of each artichoke and, working carefully, spread leaves of each open and cut out the fuzzy choke at bottom.
Place artichokes on heated serving plates; spoon peas into hollowed-out centers; drizzle melted margarine over peas and artichokes.
With a sharp knife, slice an inch off the top and snip off any spiny leaf tips.
2. Stand artichokes in a deep saucepan; add lemon, oregano, 1/2 teaspoon of the salt, and pepper.
Drizzle 1/2 teaspoonful of the oil into each artichoke; pour enough water into pan to make a 2-inch depth.
Heat to boiling; cover.
Cook 40 minutes, or until a leaf pulls away easily from the base; drain well.
Cool slightly.
3. While artichokes cook, cook peas with basil and remaining 1/2 teaspoon salt, following label directions; drain.
Keep hot.
4 Start at center of each artichoke and, working carefully, spread leaves of each open and cut out the fuzzy choke at bottom.
Place artichokes on heated serving plates; spoon peas into hollowed-out centers; drizzle melted margarine over peas and artichokes.
Chef
