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“I can remember Mom making this special treat at Easter, Thanksgiving and Christmas,” writes Emma Magielda from Amsterdam, New York. “We looked forward to it all year!”
TIP: For easy eating, Emma suggests pulling leaves from the artichoke one at a time. Draw each through your teeth slowly, scraping and eating only the tender flesh at the base. Continue until you reach the central cone or heart of tender young leaves. Eat this with a fork.
This recipe is:
Nutritional Facts 1 stuffed artichoke equals 212 calories, 7 g fat (3 g saturated fat), 8 mg cholesterol, 596 mg sodium, 28 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 lean meat, 1/2 fat.
Originally published as Italian Stuffed Artichokes in
Light & Tasty
December/January 2007, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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