Steamed Artichokes with Celery Salsa Verde - 17g Carbs, 11g Fiber, 2g Sugar
From: Vegetarian Times - April 2009 p.64
At Ubuntu Restaurant and Yoga Sudio in Napa, Calif., one of chef
Jeremy Fox's favorite challenges as a classically trained chef is
coming up with recipes that steer clear of dairy and eggs so that
80 percent of the menu is vegan-friendly. Here, a light salsa replaces
the mayonnaise or drawn butter usually served with steamed artichokes.
Serves: 4
--> Steamed Artichokes
1/4 cup lemon juice
4 medium artichokes, trimmed
--> Celery Salsa Verde
4 stalks celery
1/4 cup olive oil
2 Tbsp chopped yellow celery leaves
2 Tbsp chopped parsley
1 Tbsp chopped capers
1 Tbsp minced shallot
1 clove garlic, minced (1 tsp)
To make Steamed Artichokes:
Bring large pot of water and lemon juice to a boil. Add artichokes, and
boil 30 to 40 minutes, or until an outer leaf pulls away easily. Drain,
and cool 10 minutes.
To make Celery Salsa Verde:
Peel outer layers of each celery stalk with vegetable peeler to remove
strings, then dice stalks. Combine oil, diced celery, celery leaves,
parsley, capers, shallot, and garlic in bowl.
Season with salt and pepper, if desired. Serve with artichokes.
Serving Size: 1 artichoke with 1 1/2 Tbsp salsa
Nutrition per Serving:
194 Calories, 14g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
316mg Sodium, 4g Protein, 17g Carbs, 11g Fiber, 2g Sugar
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