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| Artichoke and Tomatoe Ragu over polenta toasts | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: 15 minutes Difficulty: easy Serving Size: 12 servings |
4 tsps olive oil 2 garlic cloves, minced 1 (9-ounce) box frozen artichoke hearts, thawed 2 plum tomatoes, seeded and chopped 1 1/2 tsp anchovy paste 1/4 cup dry white wine or vegetable broth 1 tbls lemon juice 12 ounces prepared polenta, cut into 12 (1/2 inch) slices 1 tbls grated parmesan cheese |
| Preparation: | |
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1 piece: cal- 75 fat- 3g carbs- 9g fiber- 2g * if doing WW points it would be 1 point per serving | |
| Instructions: | |
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Spray broiler rack with pam and preheat. heat the oil in skillet, add garlic and saute. stir in artichoke hearts, tomatoes, anchovy paste and wine. Cook stirring constantly until the wine evaporates and the tomatoes break down 4 - 5 minutes. Stir in lemon juice and remove from heat Set the polenta slices on a broiler rack and broil until browned, about 4 minutes. turn over and top with the artichoke mixture and a sprinkle of cheese. Broil until lightly browned, about 2 minutes. | |
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