Artichokes with Roasted Pepper Dip - 17.3g Carbs, 7.1g Fiber
From: Cooking Light DECEMBER 2000
You'll have some dip left over for impromptu entertaining--try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.
Servings: 2
Serving size: 1 artichoke and 1/3 cup dip
2 red bell peppers
2 artichokes (1 pound)
12 cups water
3 lemon slices
1 bay leaf
2 tsp olive oil
2 tsp Dijon mustard
1 tsp red wine vinegar
1/4 tsp dried fines herbes
1/8 tsp black pepper
1 Tbsp finely crumbled feta cheese
1/2 tsp capers
Preheat broiler.
Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.
Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.
Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.
Servings: 2
Serving size: 1 artichoke and 1/3 cup dip
Nutrition per Serving: 105 Calories, 30% Calories from Fat, 3.5g Fat, 0.9g Saturated Fat, 1.9g Monounsaturated Fat, 0.4g Polyunsaturated Fat, 4.2g Protein, 17.3g Carbs, 7.1g Fiber, 3mg Cholesterol, 2.6mg Iron, 234mg Sodium, 80mg Calcium
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