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  #1   ^
Old Thu, Dec-09-04, 12:09
MyJourney's Avatar
MyJourney MyJourney is offline
Butter Tastes Better
Posts: 5,201
Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100 Female 5'6"
Progress: 34%
Location: SF Bay Area
Default Artichokes

While not the lowest of carbs they are soooooo yummy.
1 med globe artichoke has 6.5 net carbs (and about that much in fiber too)

Here is my favorite way of making artichokes, would love to hear your recipes.

First I find a really firm and tight artichoke. I cut just the very bottom of the stem off, but I leave a fair amount of the stem on. I peel and break off all the loose leaves and only leave the ones on that are very tight. I cut about an inch off the tip then I peel the stem so the tough green layer is gone and then I slice it in half lengthwise. Scoop out the fuzzy choke and rinse well, then stick the artichoke halves into a large bowl filled with cold water and the juice of one lemon.

I let them sit anywhere from an hour to a day. I let them sit on paper towels and pat dry (the length of time it takes them to dry has to do with how long they were sitting in the water). Then I take crushed garlic (about 3 or 4 cloves per artichoke) and I stuff it in between the artichoke leaves, I kinda fill the spot where the choke was, I rub the stem and I try and get some in between the leaves that are very tight, especially the heart.

I heat a combination of olive oil and butter (about 1 tbsp olive oil per halve and about 3 or 4 tbsp of butter). Season the oil and butter with salt and freshly ground pepper. Wait till the oil is very hot and all the butter is melted (but not at a smoking point). I put the artichokes sliced side down and keep on med/high heat for about 8-10 min shake the pan once in a while to make sure they dont stick (check the underside to make sure they are evenly browned, then I squeeze some lemon juice all over them and toss 4 lemon wedges into the pan. Cover the top of the pan with foil and a lid and cook for 5 minutes at a low heat. Put the artichokes on a plate and squeeze some of the lemon over them, then in the mixture that is in the pan toss some parmesan cheese, about an oz of white wine and some capers and mix together at low heat I squeeze out some of the juice from the wedges and put them on the plate near the artichokes. Mix the sauce really well and then pour over the artichokes. Let sit for about 30-40 minutes and then enjoy.

I know it sounds like a lot of work, but it really isnt that much, and totally worth it!

You can also skip the sauce and just sprinkle parmesan cheese on the artichokes or have it plain.
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  #2   ^
Old Tue, Jan-11-05, 22:07
Shellygloo Shellygloo is offline
New Member
Posts: 12
Plan: Atkins`
Stats: 325/325/200
Progress: 0%
Location: Toledo, Ohio
Default Artichokes Rock!

I usually just boil a whole one, and serve it with butter or mayo. This sounds great...I'm going to try it. I love capers too!
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