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Lemon-Herb Hearts with Chopped Almonds and Red Pepper

Ingredients:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 5 fresh artichoke hearts, cooked*, cleaned* and halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup roasted almonds, roughly chopped
  • Salt and pepper to taste
  • 1/4 cup chopped, fresh flat-leaf parsley


Directions:
Heat butter in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute. Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley. Serve immediately.
*To prepare artichokes, trim outer bottom leaves and stem. Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender. Remove from the water and cool. Remove leaves and reserve for another use. With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you'll find that in terms of flavour and texture, using fresh artichoke hearts instead of canned makes a big difference. If you're in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed.

Per serving for 6 servings:
Calories 175 Cholesterol 10 mg
Total Fat 11 g Fibre 8 g
Saturated Fat 3 g Calcium 94 mg
Monounsaturated Fat 6 g Magnesium 105 mg
Polyunsaturated Fat 2 g Potassium 566 mg
Carbohydrate 16 g Sodium 200 mg
Protein 7 g Vitamin E 4.2 mg*
* Total Alpha-Tocopherol Equivalents

Credit: www.newscanada.com

Article courtesy of:
newscanada.com

newscanada.com

Toronto, ON, Canada

www.newscanada.com
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DateAppetizers TitleSource
Feb 2007  Lemon-Herb Hearts with Chopped Almonds and Red Pepper  newscanada.com 
Jan 2007  Gourmet Fare for the Home Cook  newscanada.com 
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