Anatomy of an Artichoke

According to legend, the artichoke was created when the smitten Greek God Zeus turned his object of affection into a thistle after being rejected.  Despite this prickly beginning, the ancients considered the artichoke full of health benefits, using it as an aphrodisiac, a diuretic, a breath freshener, and even a deodorant.  The artichokes we eat are actually the buds of a purple flower that can grow more than 3 feet tall.  Because of their tough exterior, artichokes take some careful preparation, but your efforts will reap nutritional rewards—the veggie is a good source of folate, dietary fiber, and vitamins C and K.  Artichokes are also packed with antioxidants; they’re No.7 on the USDA’s top 20 Antioxidant-rich foods list.  Not to be confused with the Jerusalem artichoke or the Chinese artichoke (neither has any relation to the common globe artichoke), the vegetable is native to the Mediterranean.  But Castroville, California, where three-quarters of all the artichokes grown in the state are harvested, proclaims itself the “Artichoke Center of the world.”  Eat the tender ends of the leaves after boiling or steaming—through the best part is the flavorful heart – Chloe Thompson

     

Artichoke Spinach Gratin  RECIPE

 

Makes 8 Servings

INGREDIENTS:

1. 1 medium red pepper, chopped
2. 1 medium onion, chopped
3. 1 tsp. olive oil
4. 3 cloves garlic, minced
5. 2 10-oz. boxes frozen chopped spinach, defrosted and drained
6. 8 oz. low-fat cream cheese, softened
7. 8 oz. low-fat sour cream
8. 2 14 oz. artichoke hearts in water, drained, rinsed, sliced into quarters
9. 1/3 cup sun-dried tomatoes (dry, not packed in oil)
10. 1/4 cup parmesan cheese
11. 1/4 cup bread crumbs
12. 1 tsp. paprika
13. Salt and pepper to taste

PREPAREATION:

1. Preheat oven to 350 degrees.
2. Sauté red pepper and onion in olive oil 5 minutes; add garlic and continue cooking 2 to 3 minutes.
3. Add spinach, cream cheese, and sour cream.  Combine and heat until blended.
4. Stir the artichoke hearts and sun-dried tomatoes.
5. Pour into lightly sprayed 9x9 inch pan or 1 quart gratin dish.
6. Combine cheese, bread crumbs, and paprika.  Sprinkle evenly over spinach.
7. Bake 30-40 minutes or until golden.

Source:  Kathleen Zelman, MPH, RD/LD, WebMD director of Nutrition

Nutrition Information Per Serving:

185 calories, 10g protein; 12g carbohydrate,7g fat (4g Sat fat), calories from fat 34%, 21mg cholesterol,5g fiber,402mg sodium.

March/April Issue WebMD 2010.

Follower Sunday: “Thank You Readership!” Mediterranean Breadsticks with Roasted Red Pepper Coulis in Honor of Mediterranean Month for May

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a “Mediterranean Breadsticks with Roasted Red Pepper Coulis”  Recipe”  from Sonalee Trivedi,  and Pillsbury in honor of Mediterranean Month for May.

          

 

INGREEDIENTS:

• Breadsticks:

1. 2 T. Land O Lakes unsalted or salted Butter
2. 1 T. pure Olive Oil
3. 1 large onion, cut into 1/8 inch slices about 2 cups
4. 1/4 teaspoon sugar
5. 1/8 teaspoon salt
6. 1/3 cup drained sun-dried tomatoes in oil, cut into 1/8 inch slices
7. 1/4 cup feta cheese (1 0z.)
8. 2 Cans (11 0z.) each Pillsbury refrigerated original breadsticks (24 breadsticks)

• Coulis

1. 1/2 Cup drained roasted red bell peppers (from 7 oz. jar)
2. 1/4 tsp. salt
3. 10 fresh basil leaves, chopped ( about 2 Tablespoons)
4. 2 T. pure olive oil

 

PREPARATION:

1. Heat oven to 350 degrees.  Heat 10-inch skillet over medium -high heat.  Add butter and 1 T. oil; heat until butter is melted.  Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/4 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown.  Remove from heat.  Stir in tomatoes and cheese.  Set aside.
2. Unroll breadstick dough into 2 -sections. Separate breadsticks, leaving pairs of breadsticks together.  Spread about 2 teaspoons onion mixture evenly over each pair of breadsticks.  For each pair, fold breadsticks together lengthwise; pinch edges of to seal.  Twist stuffed breadsticks 3 times; place 1-inch apart on ungreased cookie sheets.
3. Bake 15 to 20 minutes or until golden brown.  Cool 5 minutes.
4. Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well- blended.  Serve coulis with warm breadsticks.