Earth Day Recipe
This recipe honors your health and the Earth.
ROASTED BABY ARTICHOKES with CICI BEANS and SUN-DRIED TOMATOES
6 baby artichokes (or one 15-ounce can artichoke hearts in water, drained
1 tsp. lemon juice
1 tbs. vegetable oil
1/2 medium sweet onion, like Vidalia, diced
2 cloves garlic, minced
2 medium Roma tomatoes, diced/drained
1 tsp. whole fennel seed
2 tbs. chopped sun-dried tomatoes
(packed in oil and drained)
1/2 tbs. agave sweetener or other sweetener
one 15-ounce can cici (garbanzo) beans, rinsed/drained
2 tbs. lightly chopped fresh basil, or 1 tbs. dried basil
1 tbs. olive oil
Wash artichokes, remove tough outer leaves. Throw them in your compost heap.
With a knife, trim stem and cut 1/2 inch off the top of each artichoke. Place artichokes in large bowl of water with 1 tsp. lemon juice; soak for 2o minutes. (This helps preserve color when cooking.)
Preheat oven to 350 degrees. Remove chokes from lemon water (turn upside down to drain thoroughly) and place in lightly oiled, shallow ceramic or glass baking dish (not metal); sprinkle with salt and pepper. Roast in oven until tender, 30 mins. for small chokes and 45-60 for medium and larger ones. Remove from oven and cool.
Heat oil in large nonstick or heavy skillet on medium heat. Add onion and saute until lightly caramelized, about 10 mins. Add garlic, tomatoes, fennel seed, sun-dried tomatoes, and agave. Stir. After 1 minute, reduce heat and simmer for 15-20 mins. Add beans, basil, and olive oil, combining well. Salt and pepper to taste.
Halve cooled artichoke and place in a large bowl; add bean-tomato mixture and toss lightly. Enjoy.
Good health and Happy Earth Day......................
ROASTED BABY ARTICHOKES with CICI BEANS and SUN-DRIED TOMATOES
6 baby artichokes (or one 15-ounce can artichoke hearts in water, drained
1 tsp. lemon juice
1 tbs. vegetable oil
1/2 medium sweet onion, like Vidalia, diced
2 cloves garlic, minced
2 medium Roma tomatoes, diced/drained
1 tsp. whole fennel seed
2 tbs. chopped sun-dried tomatoes
(packed in oil and drained)
1/2 tbs. agave sweetener or other sweetener
one 15-ounce can cici (garbanzo) beans, rinsed/drained
2 tbs. lightly chopped fresh basil, or 1 tbs. dried basil
1 tbs. olive oil
Wash artichokes, remove tough outer leaves. Throw them in your compost heap.
With a knife, trim stem and cut 1/2 inch off the top of each artichoke. Place artichokes in large bowl of water with 1 tsp. lemon juice; soak for 2o minutes. (This helps preserve color when cooking.)
Preheat oven to 350 degrees. Remove chokes from lemon water (turn upside down to drain thoroughly) and place in lightly oiled, shallow ceramic or glass baking dish (not metal); sprinkle with salt and pepper. Roast in oven until tender, 30 mins. for small chokes and 45-60 for medium and larger ones. Remove from oven and cool.
Heat oil in large nonstick or heavy skillet on medium heat. Add onion and saute until lightly caramelized, about 10 mins. Add garlic, tomatoes, fennel seed, sun-dried tomatoes, and agave. Stir. After 1 minute, reduce heat and simmer for 15-20 mins. Add beans, basil, and olive oil, combining well. Salt and pepper to taste.
Halve cooled artichoke and place in a large bowl; add bean-tomato mixture and toss lightly. Enjoy.
Good health and Happy Earth Day......................
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