Creamy Baby Artichokes
Remember this elegant side dish when serving a simply prepared meat such as grilled flank steak or broiled fish.
Ingredients
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1 tablespoon lemon juice
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8 baby artichokes (about 1 pound)
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1 onion, cut into thin wedges
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2 tablespoons margarine or butter
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1 cup reduced-sodium chicken broth
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1/4 cup dry white wine
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2 tablespoons whipping cream
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1 tablespoon Dijon-style mustard
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1/4 teaspoon pepper
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1 tablespoon snipped fresh dill
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1 cup water
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Fresh dill sprigs (optional)
Directions
1.
In a bowl combine the water and lemon juice; set aside.
2.
Remove tough outer green leaves from baby artichokes, leaving the inner, greenish yellow leaves intact. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the artichoke stems. Quarter the artichokes lengthwise and place in the bowl of lemon water; set aside.
3.
In a medium skillet cook onion wedges in hot margarine or butter until tender. Drain baby artichokes. Add artichokes, chicken broth, and wine to skillet. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until artichokes are tender.
4.
Remove the artichokes with a slotted spoon; set aside. Boil cooking liquid, uncovered, about 10 minutes or until reduced to about 1/3 cup. Stir in the cream, mustard, and pepper. Simmer, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return artichokes to skillet; heat through, spooning sauce over artichokes. Sprinkle fresh dill atop. Garnish with fresh dill sprigs, if desired. Makes 4 side-dish servings.
Nutrition information
Calories 157, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 427 mg, Carbohydrate 14 g, Fiber 6 g, Protein 5 g. Daily Values: Vitamin A 12%, Vitamin C 19%, Calcium 5%, Iron 95%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Artichoke Risotto with Lemon & Parsley
I give the artichokes a head start here, braising them until tender before the rice is added. By the time the rice is cooked, the artichokes have all but melted.
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