The warming and flavorful red sauce combines the sweetness of carrots and beets with fresh garden herbs. Enjoy it atop artichokes or as a substitute for tomato sauce in Italian recipes. Artichokes may be prepared several hours or even a day ahead; refrigerate and reheat in a 350° oven prior to serving (place in a shallow glass baking dish with a cup of water and cover with foil; heat for 15 minutes).
Recipe Ingredient Details:
3 fresh whole artichokes
1 tablespoon olive oil
2 cloves garlic, minced
6 cups water or low-sodium vegetable broth
1 cup dry white wine
1 tablespoon ghee or butter
2 cups peeled and diced carrots (about 3 large carrots)
1/2 small onion, minced (about 1/2 cup)
4 cloves garlic, minced
1 1/2 cups low-sodium vegetable broth or water
1/2 cup cooked, diced beet (fresh or canned)
1 tablespoon liquid aminos or soy sauce
1/4 cup nonfat plain yogurt
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon minced fresh thyme (or 1/4 teaspoon dried)
1/2 teaspoon sea salt
Pinch of black pepper
Trim artichokes, removing stalks and tough outer leaves; level bottoms. Cut 1/4 inch off tops. Using kitchen scissors, snip off sharp tips of remaining leaves. Cover the bottom of a large pot with olive oil and garlic; heat to medium. Place artichokes in a single layer in the pot, hearts down, and brown the bottoms.
Add water or broth and wine to the pot and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes or until leaves pull away easily and are tender to eat.
Meanwhile, prepare the sauce: Melt ghee or butter in a skillet over medium-low heat. Add carrots, onion, and garlic. Cover and sauté until tender, about 15 minutes. Transfer to a blender or food processor. Add broth or water, beet, liquid aminos or soy sauce, yogurt, oregano, rosemary, thyme, salt, and pepper. Purée until thick and smooth, about 2 minutes. (Sauce may be made ahead and refrigerated; reheat before serving.)
Carefully drain artichokes. Using a sharp knife, slit artichoke bottoms in half crosswise. (Do not try to slice through the leaves.) Gently pull each artichoke in half. Using a spoon, scoop out the fuzzy thistle just above each artichoke heart and discard.
Fill each artichoke half with 2 tablespoons warm sauce. Serve additional sauce on the side.
Recipe Additional Notes:
PER SERVING (1/2 artichoke with 2 tablespoons sauce): 69 cal, 35% fat cal, 3g fat, 1g sat fat, 1mg chol, 3g protein, 10g carb, 5g fiber, 152mg sodium
Mon, 2012-08-20 15:40