Braised Baby Artichokes

Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

6 cups water
2 tablespoons fresh lemon juice, divided
12 baby artichokes (about 1 1/2 pounds)
1 large Vidalia or other sweet onion, peeled and quartered
1 cup fat-free, less-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 garlic cloves, peeled

1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.

2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.

Yield: 4 servings (serving size: 3 artichokes and 1 onion quarter)

CALORIES 198 ; FAT 14.1g (sat 2g,mono 10g,poly 2g); CHOLESTEROL 0.0mg; CALCIUM 17mg; CARBOHYDRATE 18.5g; SODIUM 565mg; PROTEIN 5.3g; FIBER 7.8g; IRON 0.3mg

Cooking Light, JANUARY 2009

Braised Orange Roughy with Leeks

I am about to try this recipe tonight. I'll let you know.

Braised Orange Roughy with Leeks from Epicurious.com

Ingredients

2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), halved lengthwise, sliced
2 teaspoons sugar
1/2 teaspoon dried thyme, crumbled
4 6- to 8-ounce orange roughy fillets
1/2 cup whipping cream
1/4 cup dry vermouth
Fresh chives or green onion tops cut into 1-inch lengths

Preparation

Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.

Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.