Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary.
Recipe information
Yield
Serves 4
Ingredients
4 medium artichokes
2 to 3 teaspoons crushed rosemary
3 cloves garlic, minced
1 medium sliced onion
1 lemon, sliced in rounds
1 cup white wine
1/2 cup water
2 bay leaves
1 tablespoon olive oil
Freshly ground pepper
Preparation
Cut the stem off at the base of each artichoke. With scissors clip off the point of each leaf. Cut about 1/2 inch off the top of each artichoke. Mix rosemary and minced garlic gloves and divide between the 4 artichokes, placing mixture between layers of leaves. Put remaining ingredients in deep, wide saucepan and add artichokes. Bring to a simmer, cover, and cook for 45 to 50 minutes, or until leaves are very tender.
Nutrition Per Serving
137 Calories 4 grams Fat 1 gram Saturated Fat 0 milligrams Cholesterol 5 grams Protein 20 grams Carbohydrate 119 milligrams Sodium 541 milligrams Potassium
#### Nutritional analysis provided by Cooking Without a Grain of Salt
Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
