|2 cloves||Garlic, minced|
|½ teaspoon||Crumbled rosemary|
|2 tablespoons||Lemon juice|
|2 tablespoons||Minced fresh mint|
|¼ cup||Salad or olive oil|
|½ cup||Cider vingegar|
SOURCE: ADA NEWS, ADA Va. Affiliate, Inc. newsletter dated Sept. 1992.
Formatted into MM by Ursula R. Taylor.
Rinse artichokes and cut one inch off the tops. With scissors, trim off the thorny tips of the remaining leaves. In a large saucepan, saute onion, garlic, mint and rosemary in oil. Add lemon juice, vinegar, water and salt. Place artichokes in seasoned broth; cover and simmer until tender - about 40 minutes. Allow to cool in the broth. To serve, place each artichoke in a bowl with some of the broth to use as a dipping sauce.
EXCHANGES: 1 artichoke with dipping sauce - 2 vegetables and 2 fat.
Carbohydrates: 20 gm, protein 2⅘ gm, fat 14 gm, sodium 402 mg.