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Preptime: 20 min.Cooktime: 45 min.
Carbs: 47g
Fat: 16g
Fiber: 22g
Protein: 21g
Satfat: 4g
Sodium: 1281mg
1/2 cup red wine vinegar
6 cups water
36 baby artichokes (about 5 pounds)
4 ounces diced bacon (optional)
1 large onion, finely chopped
3 garlic cloves, minced
1 pound ripe tomatoes, peeled, seeded and chopped
3 cups vegetable broth or water
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
lemon wedges for seasoning
1/4 cup pine nuts, toasted
Directions:
1. Combine the vinegar and water in a large glass or ceramic bowl.
2. Slice about 1/2" from the artichoke tops and trim the stems. Remove the outer leaves and trim any hard spiky points with a scissors. Cut in half and reserve the artichokes in the vinegar mixture.
3. Cook the bacon in a large non-reactive saucepan over medium-low heat until golden and remove with slotted spoon. Drain all but 1 1/2 tablespoons of fat from the pan and add the olive oil.
4. Add the onion and cook until softened, about 6 minutes. Add the garlic and cook 2 minutes longer, just to release its aroma. Add the tomatoes and turn the heat to medium. Cook until until the sauce is reduced, about 10 to 15 minutes. Pour in the broth or water, add the salt, pepper and bacon and bring to a boil. Drain the aritichokes well and add to the pot. Reduce to a simmer and cook, covered, until the artichokes are tender, about 15 minutes. Adjust seasonings with salt, pepper and lemon juice and serve hot.
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