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Artichoke hearts! They sound exotic, but you can find them readily available fresh (when in season of course they are especially good) and canned or in jars.
This is a 1 cup veggie, and it carries a good shot of potassium, vitamin A and beta-carotene (http://www.elook.org/nutrition/vegetables/1855-2.html)
Facing a raw artichoke can seem daunting at first, but it's really quite simple. If you can boil and peel an egg, you've got pretty much all the skills you need to cook an artichoke! :yes
This site has great instructions and info, and it even has pictures, which are very helpful. Look under 'Recipes and Such' and then 'Basic Preparation'.
I like to use the jarred artichoke hearts that are done up in oil, vinegar and spices. I will drain them well first, then lay them in a baking dish with chicken legs or thighs, and some black olives. I'll mix some oregano in with some chicken broth and pour that over the top(You don't want everything swimming in the chicken broth, but make sure there's at least a half inch of liquid in there). Crumble some feta over the whole thing, and bake at 350 for an hour or so until everything is done. I will saute zucchini that I've cut into long strips (like noodles!) and serve this dish over top of that. This is one of those dishes that looks super fancy, and you can serve it to your guests, and basically all you do is throw everything into one pan and bake it! Don't be shy to try your own variations too.
This is even better the next day for lunches or leftover dinner. Yum!
I've also put these same artichokes (rinsed a bit) into a greek salad, where they add a bit of tang and interest.
This is a 1 cup veggie, and it carries a good shot of potassium, vitamin A and beta-carotene (http://www.elook.org/nutrition/vegetables/1855-2.html)
Facing a raw artichoke can seem daunting at first, but it's really quite simple. If you can boil and peel an egg, you've got pretty much all the skills you need to cook an artichoke! :yes
This site has great instructions and info, and it even has pictures, which are very helpful. Look under 'Recipes and Such' and then 'Basic Preparation'.
I like to use the jarred artichoke hearts that are done up in oil, vinegar and spices. I will drain them well first, then lay them in a baking dish with chicken legs or thighs, and some black olives. I'll mix some oregano in with some chicken broth and pour that over the top(You don't want everything swimming in the chicken broth, but make sure there's at least a half inch of liquid in there). Crumble some feta over the whole thing, and bake at 350 for an hour or so until everything is done. I will saute zucchini that I've cut into long strips (like noodles!) and serve this dish over top of that. This is one of those dishes that looks super fancy, and you can serve it to your guests, and basically all you do is throw everything into one pan and bake it! Don't be shy to try your own variations too.
This is even better the next day for lunches or leftover dinner. Yum!
I've also put these same artichokes (rinsed a bit) into a greek salad, where they add a bit of tang and interest.
ha
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