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Associate.com - Share Your Recipe!

Recipe Name: Artichauts Chez Demery (provence) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Cup(s) Water
1 1/4 Pound(s) Baby red potatoes
20 Baby artichokes 1-1.5oz each
1/4 Cup(s) Lemon Juice
1/4 Cup(s) Olive oil, or to taste
8 Garlic clove, halved
lengthwise
3 Tablespoon(s) Chopped fresh parsley
leaves only
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground white pepper
Directions:
In 5-quart nonaluminum saucepot, heat water and potatoes to boiling
over high heat. Reduce heat to medium and cook potatoes 10 minutes.
Meanwhile, trim artichokes: Snap off and discard tough outer green
leaves, stopping at the point where the leaves are half green and half
yellow. Cut each stem even with base; cut 1/2 inch off each top. With
slotted spoon, remove potatoes to colander; set aside to cool
slightly. Add artichokes and lemon juice to same water in which
potatoes were cooked. Heat to boiling over high heat; cook 10 minutes.
Drain artichokes well and set aside to cool slightly. 4. Meanwhile,
cut cooled potatoes lengthwise into quarters; cut quarters in half
crosswise. When artichokes are cool enough to handle, cut them
lengthwise into quarters. Cut out any interior leaves that are purple
or pink. Heat oven to 450 degrees F. In large bowl, mix artichokes,
potatoes, oil, garlic, parsley, salt, and pepper. Spread mixture in
single layer on rimmed baking sheet and roast on bottom rack of oven
10 minutes. With spatula, turn mixture and roast vegetables until
lightly browned -- 5 to 10 minutes longer. Transfer mixture to serving
platter and serve immediately. Nutrition information per serving --
protein: 4 grams; fat: 9 grams; carbohydrate: 31 grams; fiber: 9
grams; sodium: 245 milligrams; cholesterol: 0; calories: 213.
Copyright (c) 1996 The Hearst Corporation; all rights reserved URL
http://homearts.com/dynamo/main.jhtml?/05spror1.htm available
1998-Mar-25 Notes: Flavored with garlic and olive oil, baby artichokes
and tiny potatoes evoke the simple straightforward flavors of
Provence. When I re-created the dish back home, I found that I
preferred using the smallest artichokes I could find because they are
particularly tender and more of the leaf may be eaten.
Hanneman/Buster/McRecipe 1998-Mar Recipe by: Homearts online :
Provencial Chefs Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 27, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 83
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 0mg
Sodium: 202.3mg
Potassium: 23.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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