Remove and discard all but the tenderest inner leaves from the artichokes. Cut artichoke into quarters and remove the fuzz choke. Chop the hearts into 1/4-inch dice and place in water mixed with the lemon juice to vent discoloration. Drain. Heat the olive oil in a saucepan. Add the garlic, shallots and artichokes and saute a few minutes. Add the stock and bay leaf. Bring to a boil, reduce heat, and simmer until the artichokes are tender, 10 to 15 minutes. Drain, reserving the liquid. Remove and discard the bay leaf, Place artichokes, garlic, shallot, lemon zest and thyme in a food processor. Puree to a smooth paste, adding reserved cooking liquid as necessary to make a spreadable consistency. Season to taste with salt and pepper. Cover and chill. Yields 1 cup. PER TABLESPOON: 20 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 14 mg sodium, 1 g fiber, Robin Davis writing in the San Francisco Chronicle, 3/24/93. Posted by Stephen Ceideburg
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (67%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 362.6mg||13 %|
|Potassium 230.6mg||6 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 3.8g|
|Protein 2.3g||3 %|
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Calories per serving: 126
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