Rating: 4 stars
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If you don't have a pressure cooker, simmer the artichoke mixture in a Dutch oven for 40 minutes or until tender.

Wolfgang Puck
Recipe by Cooking Light March 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Squeeze juice from lemon halves into a 6- or 8-quart pressure cooker. Add lemon halves, wine, 2 cups water, bay leaf, and thyme to cooker. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Add artichokes to pressure cooker. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook 10 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold water to release pressure. Remove lid; let stand 30 minutes. Remove artichokes from cooking liquid. Cut each artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon.

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  • Heat a grill pan over medium-high heat; coat pan with cooking spray. Combine 1 tablespoon oil, artichokes, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl. Add artichokes to pan; cook 3 minutes on each side or until grill marks appear. Cut each artichoke half in half lengthwise.

  • Combine raisins and 1/2 cup hot water; let stand 10 minutes. Drain.

  • Combine remaining pepper, salt, oil, 2 tablespoons juice, and next 3 ingredients (through sugar) in a medium bowl, stirring with a whisk. Add kale; toss to coat. Place 1 cup kale mixture on each of 4 plates; top each serving with 4 artichoke pieces, 1 tablespoon raisins, and 1 tablespoon nuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Spago, Las Vegas, Nevada

Nutrition Facts

315 calories; fat 16.9g; saturated fat 2g; mono fat 9g; poly fat 4.4g; protein 10.2g; carbohydrates 37.1g; fiber 11.6g; cholesterol 0mg; iron 4.6mg; sodium 360mg; calcium 217mg.
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