Gourmet fare for the
home cook
(NC)—Having a stash of easy and impressive
recipes allows a home cook to be creative and extraordinary
any night of the week. This restaurant-inspired recipe
from the Almond Board of California was created for
the experimental home cook who wants an ultimate taste
and culinary experience at home, but doesn't want the
expense of eating out. Try this fun, flavourful dish,
which is versatile as a warm salad or a side dish. Use
fresh artichoke hearts for their unparalleled fresh
flavour, or save time by using artichoke hearts from
a jar. Either way, the almonds, lemon and herbs beautifully
enhance the tender artichoke hearts and bright red bell
pepper. For more almond-inspired recipes, visit www.AlmondsAreIn.com.
Lemon-Herb Artichoke 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
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Healthy
Herb Oil
Serve
on fish, potatoes, and vegetables. Expensive Italian
restaurants serve warmed herbed oil to dip bread into.
Try it, it's a real treat!
 |
- 1/2
teaspoon dried savory
- 1/2
teaspoon dried marjoram
- 1/2
teaspoon dried basil
- 1/2
teaspoon dried tarragon
- 1
tablespoon minced fresh parsley
- 1
tablespoon minced chives
- 1
clove garlic, crushed
- 1/4
teaspoon paprika
- 1/4
cup flax oil
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1.)
Pulverize the dried herbs by rubbing between palms of
hands.
2.) Combine all ingredients. Store in a covered jar and
keep in the refrigerator. (makes about 1/4 cup)
Reprinted
with permission from FLAX for LIFE / Jade Beutler (Apple
Publishing).
For more information on this and other healthy recipes
visit: www.applepublishing.ca
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