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Name: Chilled Artichokes Roman Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 Artichokes cleaned Roman; Lemon (juice of); 1/2 tb Whole oregano crushed; 3/4 c olive oil; 1/4 ts Salt or adjust amount to taste; 2 tb Olive oil for cooking; Black Pepper freshly ground; 1 c Water

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INGREDIENTS

6 Artichokes ; cleaned Roman
Lemon ; (juice of)
1/2 tb Whole oregano ; crushed
3/4 c olive oil
1/4 ts Salt ; or adjust amount to taste
2 tb Olive oil ; for cooking
Black Pepper ; freshly ground
=== DRESSING ===
1 c Water

Servings

INSTRUCTIONS

Place the cleaned artichokes upside down in a stove-top covered casserole. Add the 2 tablespoons of olive oil and about 1 cup of water. Cover and bring to a simmer. Cook for about 30 to 40 minutes or until the chokes are tender. Chill, and pour the dressing over the dish. Serve with the stems upright just as they were cooked. HINT: Cleaning an artichoke ROMAN STYLE is simple. Break off the first two or three rows of the lower outer leaves. Using a paring knife cut off the top half of the remaining leaves. Do this by holding the artichoke on its side, cutting down on an angle away from the stem. Turn the choke as you cut until the purple thistle center is exposed. Using a grapefruit spoon, remove the purple center, exposing the meaty artichoke bottom. Cut off the stem, leaving about an inch. Trim off the tough exterior skin of the stem. Rub the whole choke with fresh lemon juice to prevent discoloring. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-22-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith

NOTES

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Chilled Artichokes Roman Style

6 Artichokes cleaned Roman
 Lemon (juice of)
1/2 tb Whole oregano crushed
3/4 c olive oil
1/4 ts Salt or adjust amount to taste
2 tb Olive oil for cooking
 Black Pepper freshly ground
 === DRESSING ===
1 c Water

Place the cleaned artichokes upside down in a stove-top covered  casserole. Add the 2 tablespoons of olive oil and about 1 cup of  water. Cover and bring to a simmer. Cook for about 30 to 40 minutes  or until the chokes are tender. Chill, and pour the dressing over the  dish. Serve with the stems upright just as they were cooked.    HINT: Cleaning an artichoke ROMAN STYLE is simple. Break off the  first two or three rows of the lower outer leaves. Using a paring  knife cut off the top half of the remaining leaves. Do this by  holding the artichoke on its side, cutting down on an angle away from  the stem. Turn the choke as you cut until the purple thistle center  is exposed. Using a grapefruit spoon, remove the purple center,  exposing the meaty artichoke bottom. Cut off the stem, leaving about  an inch. Trim off the tough exterior skin of the stem. Rub the whole  choke with fresh lemon juice to prevent discoloring.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-22-1992  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    07-27-1994    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 6

Calories: 138
Calories from Fat: 75 (54%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 73.4mg		3 %
Potassium 377.1mg		10 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 11.3g	45 %
	Sugars, other 5.3g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 138

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