Artichoke – sans mayo or butter?
You bet.
Heat about a quarter cup of olive oil in a soup pot over medium heat, add 4 cloves chopped garlic, cook for a few minutes but do not brown. Add about 6 cups of vegetable stock along with a 10 oz. can of diced seeded peeled tomatoes and juice, a cup of white wine, a half teaspoon each of dried basil and thyme, and a bay leaf, sea salt and fresh ground pepper. Add trimmed organic globe artichoke (or two), bring to a boil, then lower the heat and cook covered.
When the artichoke is almost tender, remove the bay leaf, add a half cup of rinsed capers and some chopped fresh basil. Adjust seasoning and finish cooking for about 5 minutes. Serve the tender artichoke in a soup bowl over the fragrant tomato broth. Ladle more broth and garlic and capers over the artichoke. Very flavorful, and lower fat than some recipes…So I’m submitting this dish to Giz & Psychgrad’s Tried, Tested and True 2 Event at Equal Opportunity Kitchen.
They say, “We are asking you to submit your health-promoting tried, tested and true recipes. This can be any sort of dish – appetizer/soup/bread/main/dessert – your choice. But, it should be a low calorie dish, one that you’ve adapted from a higher fat to be a healthier choice, a vegetarian option, just to give you a few suggestions. Please don’t feel restricted. Just think about a submission that’s healthy and tastes good – that you would feed to someone you love knowing that you were promoting good, healthy eating.” I think this dish fits the bill.
To Your Good Health!
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lori lynn! love this artichoke post and would love to see it up on tastespotting! would you mind if i submitted? or if not, you can submit it, too 🙂 just crop photo to 250 x 250 and submit with a great caption!
(sorry about commenting – couldn’t find an email address for you).
The recipe looks fantastic and the photo too!
This looks heavenly! I can imagine my family loving this & savoring every last morsel with a sliced baguette.
xoxox Amy
dear lori
passing by your blog after a long time and i must say its very interesting recipe..we get it here…so i shall try to make the broth of the artichoke with fragrant tomato…good post, as usual.
This looks wonderful. I’ve always been kind of unimpressed by artichokes – they seem like a lot of work for very little reward. This recipe just might change that!