Cuisine at Home : 2020-02-11

Seasonal Kitchen : 15 : 15

Seasonal Kitchen

i t up Artichokes are good on their own, but doesn’t sauce make everything better? Serve your tender hearts with one, or all three, of these tasty sauces. (Makes 1 cup) one drained 12-oz. jar roasted red peppers, 2 Tbsp. sliced slivered almonds, 1 Tbsp. red wine vinegar, 1 tsp. tomato paste, and tsp. smoked paprika in a mini food processor. Heat 1 Tbsp. olive oil in a saucepan over medium. Add 1 tsp. minced fresh garlic; cook until fragrant, 30 seconds. Add puréed pepper mixture, bring to a simmer, and cook 3 minutes. Stir in 2 Tbsp. chopped fresh parsley; season sauce with salt and red pepper flakes. Purée or 1/2 Per 2 Tbsp.: 40 cal; 2g total fat (2g sat); 0mg chol; 88mg sodium; 4g carb (0g fiber, 2g total sugars); 0g protein (Makes 1 cup) together 1 cup mayonnaise, 1 Tbsp. fresh lemon juice, 2 tsp. minced fresh garlic, tsp. anchovy paste, and tsp. cayenne pepper; season with salt. Whisk 1/2 1/8 Per 2 Tbsp.: 190 cal; 21g total fat (3g sat); 12mg chol; 198mg sodium; 1g carb (0g fiber, 0g total sugars); 0g protein (Makes 2 cups) 2 Tbsp. unsalted butter in a saucepan over mediumhigh heat. Add cup minced onion; cook until softened, 2–3 minutes. Whisk in 1 Tbsp. all-purpose flour; cook 1 minute. Whisk in 1 cup whole milk; bring to a boil over medium heat and cook until thickened and smooth, 2–3 minutes. Stir in cup shredded Parmesan and Swiss cheeses until melted. Stir in 1 cup chopped fresh spinach, 1 tsp. fresh lemon juice, and tsp. Dijon mustard; season with salt, freshly grated nutmeg, and Tabasco sauce to taste. Melt 1/4 1/2 each 1/2 Per 2 Tbsp.: 51 cal; 4g total fat (2g sat); 11mg chol; 72mg sodium; 2g carb (0g fiber, 1g total sugars); 3g protein ARTICHOKE oxidize, or t immediat into the brown of ac read into Ac is n wit whi fresh le (and the juice V VIDEO: HOW TO PREP ARTICHOKES CUISINEATH­OME.COM/MAGAZINE 15 ISSUE 140 | APRIL 2020