BRAISED BABY ARTICHOKES
WITH OLIVES

Cook baby artichokes the way Italians do: with garlic and olives.

Prep: 20 minutes       Cook: 15 minutes

2 pounds baby artichokes (about 16)

1 lemon, cut in half

¼ cup olive oil

3 garlic cloves, thinly sliced

1 cup water

½ teaspoon salt

½ teaspoon coarsely ground black pepper

⅓ cup oil-cured olives, pitted and coarsely chopped

1. Trim artichokes: Bend back outer green leaves and snap them off at base until remaining leaves are green on top and yellow at bottom. Cut off stem, level with bottom of artichoke. Cut off top half of each artichoke and discard. Rub cut surfaces with lemon half to prevent browning. Cut each artichoke lengthwise in half or into quarters if large, dropping them into bowl of cold water and juice of remaining lemon half.

2. In 12-inch skillet, heat 1 inch water to boiling over high heat. Drain artichokes and add to skillet; cook 5 minutes, then drain. Wipe skillet dry with paper towels.

3. In same skillet, heat oil over medium-high heat. Add garlic and cook, stirring, until golden. Add artichokes; cook, turning once, until lightly browned, about 2 minutes. Stir in water, salt, and pepper; cover and cook until knife inserted in bottom of artichoke goes in easily, about 5 minutes longer. Stir in olives and heat through. Makes 8 first-course servings.

Each serving: About 103 calories, 2g protein, 6g carbohydrate, 9g total fat (1g saturated), 0mg cholesterol, 383mg sodium.