Artichokes In Dipping Sauce
4 md Artichokes1Onion, chopped
2 cl Garlic, minced2 tb Minced fresh mint
1/2 ts Crumbled rosemary 1/4 cSalad or olive oil
2 tb Lemon juice 1/2 cCider vingegar
1/2 cWater 1/2 ts Salt
SOURCE:ADA NEWS, ADA Va. Affiliate, Inc. newsletter dated Sept. 1992.
Formatted into MM by Ursula R. Taylor.
Rinse artichokes and cut one inch off the tops. With scissors, trim off
the thorny tips of the remaining leaves. In a large saucepan, saute onion,
garlic, mint and rosemary in oil.Add lemon juice, vinegar, water and
salt.Place artichokes in seasoned broth; cover and simmer until tender -
about 40 minutes. Allow to cool in the broth. To serve, place each
artichoke in a bowl with some of the broth to use as a dipping sauce.
EXCHANGES:1 artichoke with dipping sauce - 2 vegetables and 2 fat.
Carbohydrates: 20 gm, protein 2.8 gm, fat 14 gm, sodium 402 mg.