Artichoke Hearts Romano
Apr. 19th, 2015 08:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksArtichoke Hearts Romano
Ingredients
•6 large artichokes
•SAUCE:
•1/4 cup chopped onion
•2 tablespoons olive oil
•1 garlic clove, minced
•1 can (16 ounces) crushed tomatoes
•1/4 cup water
•2 tablespoons dry red wine
•1/2 teaspoon sugar
•1/4 teaspoon dried oregano
•1/4 teaspoon dried basil
•1/4 teaspoon crushed red pepper flakes
•FOR COOKING:
•1 egg
•1 tablespoon milk
•1 cup seasoned bread crumbs
•1 tablespoon grated Romano cheese
•1 tablespoon minced fresh parsley
•Dash pepper
•1/4 cup canola oil
Directions
•Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water.
*Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
•Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths.
•In a large saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
•In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce. Yield: 2 dozen (2 cups sauce).
Nutrition Facts: 1 piece with 4 teaspoons sauce equals 69 calories, 4 g fat (trace saturated fat), 9 mg cholesterol, 101 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Ingredients
•6 large artichokes
•SAUCE:
•1/4 cup chopped onion
•2 tablespoons olive oil
•1 garlic clove, minced
•1 can (16 ounces) crushed tomatoes
•1/4 cup water
•2 tablespoons dry red wine
•1/2 teaspoon sugar
•1/4 teaspoon dried oregano
•1/4 teaspoon dried basil
•1/4 teaspoon crushed red pepper flakes
•FOR COOKING:
•1 egg
•1 tablespoon milk
•1 cup seasoned bread crumbs
•1 tablespoon grated Romano cheese
•1 tablespoon minced fresh parsley
•Dash pepper
•1/4 cup canola oil
Directions
•Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water.
*Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
•Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths.
•In a large saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
•In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce. Yield: 2 dozen (2 cups sauce).
Nutrition Facts: 1 piece with 4 teaspoons sauce equals 69 calories, 4 g fat (trace saturated fat), 9 mg cholesterol, 101 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
