Artichokes with Zucchini Saute
2 medium California artichokes
2 teaspoons minced garlic
1 teaspoon minced shallots
1 tbsp EACH olive oil and butter or margarine [either use all olive oil or substitute a light butter with canola oil]
2 cups sliced zucchini
1/4 cup dry white wine [depending on how you react, use the full amount or use part and substitute chicken broth for the rest]
3/4 teaspoon thyme
1/2 cup peeled, seeded, diced tomato
Salt and pepper to taste
Cut stems close to artichoke bottoms. Cut 1/4 to 1/3 off top of each artichoke. Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottoms. Continue to snap off and discard petals until central core of pale green petals is reached. Trim outer dark green layer from artichokes. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Slice artichokes 1/2-inch thick lengthwise.
Cut artichokes into very thin lengthwise slices. Sauté artichokes, garlic and shallots in olive oil and butter until artichokes are tender. Add zucchini, wine and thyme. Cook 1 to 2 minutes or until zucchini is tender. Add tomato, salt and pepper; cook until tomato is thoroughly heated. Makes 4 servings.
Nutrition information: per serving: 102 calories, 2.9g protein, 6.3g fat, 7.6g carbohydrate, 8.0mg cholesterol, 5.2g fiber, 52.0mg sodium.