Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe has about 11 grams carbohydrates, 3 grams of protein and 3 grams of fiber per serving.
24 baby or small artichoke hearts (C=24g) (P=8g) (F=12g)
2 tablespoons extra-virgin olive oil (C=0g) 4 cloves of fresh garlic, sliced paper-thin (C=4g) 1 cup miniature red, yellow and orange sweet peppers, sliced very thin across the length to make little “circles” (C=8g) 4 tablespoons lemon juice (C=5.2g) 1 tablespoon lemon rind, grated fine (C=1g) 1/4 cup chopped fresh basil (C=.4g) Sea salt (C=0g) Freshly ground black pepper (C=1g)
In a large pot of boiling salted water, cook the artichokes until tender as tested by inserting a skewer without resistance into the heart through the base of the stem. Drain in a colander and allow to cool. Quarter the artichokes, then trim of the coarse outer leaves and fibrous stems. Reserve.
In another large pot, heat the oil to 360 degrees for frying the artichokes over medium to high heat. Carefully add the artichokes, cooking until the fanned outer leaves are golden, about 3-4 minutes. Add the slivered garlic, cooking for 30 seconds.
Remove the artichokes and garlic from the oil and transfer to paper towel to absorb any excess oil. Transfer immediately to a large bowl. Add the peppers, lemon juice, lemon rind and basil. Season well with salt, black pepper and if you choose red pepper flakes for more kick.
Toss well to evenly mix the ingredients and coat the artichokes. Transfer to the warm serving bowls or plates. Serve immediately topped with a few extra lemon slices, if you like. Makes 4 servings
<p>Note: Miniature peppers are available at Kroger, Costco and other stores
Per serving: 108 calories; 7 g fat (1 g saturated fat; 58 percent calories from fat); 11 g carbohydrates; 0 mg cholesterol; 199 mg sodium; 3 g protein; 3 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and in the Spotlight 29 Casino in Palm Springs, Calif. You can reach him on line at onemadchef@rattlesnakeclub.com.
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