Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Artichokes (or 4 medium) 1/2 ts Oregano
1 sm Carrot 1/2 ts Dill weed
1 sm Onion 1 Garlic clove
1 tb Olive oil Salt
2 tb Parsley; chopped 1 c Wine, dry white
1/2 ts Basil leaves, dried Pepper to taste

With scissors or sharp knife, cut 1 1/2 inches off top of each
artichoke; cut off stems. Pull leaves open at top; remove center
leaves and scrape out choke with spoon. In blender or food processor,
combine carrot, onion, parsley, dried herbs, garlic and salt and
black pepper to taste; process until finely chopped. Stuff herb
mixture between leaves of artichokes. Place cooking rack, wine and
1/2 cup water in 4- or 6-qt pressure cooker. Place artichokes on
rack; close cover securely. Place pressure regulator on vent pipe.
Cook 20 minutes at 15 pounds pressure, with pressure regulator
rocking slowly. Cool cooker at once. Remove artichokes and rack; keep
warm. Boil liquid left in pressure cooker about 5 minutes or until
reduced to 1/4 cup; stir in red pepper. To serve, spoon cookng liquid
over artichokes.

Per serving: About 115 cal; 2.5 g prot; 11 g carb; 3.5 g fat (27% of
calories from fat); 0 mg chol; 67 mg sod

From the files of DEEANNE

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