Roasted Herbed Artichokes w/ Leeks instead of artichoke and spinach dip.

Artichokes are beautiful to present and fun to eat.

Preparation time: 1 hour

Serves: 6

Cups of Fruits and Vegetables per Serving: 1

Ingredients:

6 medium to large artichokes
1/3 cup lemon juice or white wine vinegar, divided
¼ teaspoon salt
3 tablespoons olive oil, divided
2 medium leeks, trimmed, cleaned and sliced
½ cup each chopped fresh basil, mint and Italian parsley
¼ teaspoon salt
½ teaspoon black pepper

Rinse artichokes.  Trim off and discard ends of stems and top third of petals.  Cut stems off at base; set aside.  Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway.  Add reserved stems, 3 tablespoons of the vinegar and 1/4 teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly.  Chop cooked stems; set aside.  Preheat oven to 425°F.  In large skillet over MEDIUM-HIGH heat, heat 2 tablespoons olive oil.  Add leeks and cook until tender, 7 minutes.  Remove from heat.  Stir in chopped stems, herbs, salt and pepper.  Using spoon, remove and discard fuzzy center of artichokes.  Sprinkle remaining vinegar into center of artichokes.  Divide leek-herb mixture among artichoke cups.  Stand in 9x9-inch pan or baking dish.  Brush with 1 tablespoon olive oil.  Bake 10 minutes. 

To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.

Each serving provides: An excellent source of vitamin A, vitamin C and magnesium, and a good source of potassium and fiber.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 174	Carbohydrates: 27g
Total Fat: 7.2g	Cholesterol: 0mg
Saturated Fat: 1.0g	Dietary Fiber: 11g
% of Calories from Fat: 32%	Sodium: 459mg
Protein: 8g