Recipe: Braised Artichokes and Potatoes

Braised Artichokes and Potatoes
From: the American Institute for Cancer Research
Makes 4 servings

Fresh artichokes are best but, in the following dish, frozen ones are acceptable for making a delicately-flavored side dish that goes well with almost any entree.

1 Tbsp. extra virgin olive oil
1 medium shallot, finely chopped
1/2 lb. small red new potatoes, cut into 1-inch pieces
1 package (10 oz.) frozen artichoke hearts
1 cup non-fat, reduced-sodium chicken or vegetable broth
6 marinated sun-dried tomato halves, thinly-sliced
Juice of 1/2 lemon
Pinch of dried coriander, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 Tbsp. chopped flat-leaf parsley (for garnish)

In small Dutch oven or deep, heavy saucepan, heat oil over medium-high heat. Add shallot and saut 1 minute. Add potatoes, artichokes and broth. Cover and simmer until knife meets slight resistance inserted into a potato, about 8 minutes.

Add tomatoes and lemon juice. Cook 2 minutes. With slotted spoon, remove artichokes and potatoes to serving bowl. Boil liquid until reduced by half. Pour over artichokes and potatoes. Season to taste with coriander, salt and pepper. Sprinkle parsley on top. Serve hot or at room temperature.

Per serving: 120 calories, 4 g. total fat (less than 1 g. saturated fat), 19 g. carbohydrate, 4 g. protein, 6 g. dietary fiber, 193 mg. sodium.