Braised artichoke with sweet red pepper (Low-calorie)(Low-fat)(Low-cholesterol)

                           

                  Serve with grilled or roasted meats, as part of a buffet or for lunch along with pasta and a loaf of crusty bread.

Makes 6 servings

• 6 large globe artichokes (about 12 ounces each)
• 1 lemon, halved
• 1 tablespoon olive oil
• 1 sweet red pepper, cored, seeded and diced
• 1 large clove garlic, sliced
• ½ teaspoon salt
• ¼ teaspoon leaf sage, crumbled
• ½ cup chicken broth

1. Remove tough outer leaves from each artichoke by pulling each leaf out and down until it snaps off at base ; repeat until the tender, yellow-green leaves have been reached.
2. With stainless steel knife, cut off 1 inch from top of each artichoke ; discard.
3. Remove stem from each artichoke ; rub all cut surfaces of artichoke with cut lemon to prevent discoloration.
4. With paring knife, trim dark green base from each artichoke bottom ; rub with cut lemon.
5. With teaspoon, scrape out choke, the hairy center of each artichoke, and discard ; cut each artichoke bottom into thin wedges and place in lemon-water.
6. Heat oil in large, nonaluminium skillet over medium-high heat.
7. Add red pepper and garlic ; sauté 2 minutes.
8. Drain artichoke ; add artichokes, salt and sage to skillet and sauté 2 minutes.
9. 
   
   
   Add broth ; cover and simmer 20 minutes until tender.
10. Serve warm or room temperature.

Note : For an easier, but not quite as flavorful, substitute 1 package (10 ounces) frozen artichoke hearts, thawed, for the fresh, and reduce salt to ¼ teaspoon salt.

BON APPÉTIT