Prepare the artichokes; cut off the stem and cut off two-thirds of the tops, leaving at least one-inch bottoms. Cook the bottoms; then cool them slightly, and with a spoon scoop out and discard the fuzzy "chokes". Return the artichokes to the cooking liquid and keep them warm. Prepare coals of grill: place coals on each side so that the meat is not directly over medium hot coals. Rub pepper over the beef loins, then sprinkle with salt. Grill until a meat thermometer registers 145 F. (medium rare). To serve, with a slotted spoon, remove the artichoke bottoms from the cooking liquid, and drain them on paper towels. Spoon some bearnaise sauce into the center of the artichokes. Slice the meat thickly; arrange the meat on the center of a warm platter and surround with the stuffed artichokes. Posted to MM-Recipes Digest by "Wayne T. Jones"
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 72.3mg||2 %|
|Potassium 352.6mg||9 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 4.3g|
|Protein 3.6g||5 %|
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Calories per serving: 66
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