|Oregano leaf||1 Teaspoon, crumbled|
|Vegetable oil||1 Tablespoon|
|Frozen green peas||10 Ounce (1 Package)|
|Basil leaf||1 Teaspoon, crumbled|
|Low calorie margarine||3 Tablespoon, melted|
1. Wash artichokes; trim stems close to base.
With a sharp knife, slice an inch off the top and snip off any spiny leaf tips.
2. Stand artichokes in a deep saucepan; add lemon, oregano, 1/2 teaspoon of the salt, and pepper.
Drizzle 1/2 teaspoonful of the oil into each artichoke; pour enough water into pan to make a 2-inch depth.
Heat to boiling; cover.
Cook 40 minutes, or until a leaf pulls away easily from the base; drain well.
3. While artichokes cook, cook peas with basil and remaining 1/2 teaspoon salt, following label directions; drain.
4 Start at center of each artichoke and, working carefully, spread leaves of each open and cut out the fuzzy choke at bottom.
Place artichokes on heated serving plates; spoon peas into hollowed-out centers; drizzle melted margarine over peas and artichokes.
Serving size: Complete recipe
Calories 804 Calories from Fat 154
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2805.5 mg116.9%
Total Carbohydrates 134 g44.7%
Dietary Fiber 62.3 g249%
Sugars 24.7 g
Protein 44 g88.5%
Vitamin A 56.6% Vitamin C 378.5%
Calcium 47.4% Iron 86.7%
*Based on a 2000 Calorie diet