Braised Asparagus

l. Remove tough outer leaves from each artichoke by pulling each leaf out and down until it snaps off at base. Repeat until the tender, yellow-green leaves have been reached. With stain-less steel knife, cut off 1 inch from top of each artichoke; discard. (If using the leaves for another use, such as steaming for a first course, to prevent discoloration, drop in bowl of water with a little lemon juice added.) Remove stem from each artichoke. Rub all cut surfaces of artichoke with cut lemon to prevent discoloration. With paring knife, trim dark green base from each artichoke bottom. Rub with cut lemon. With teaspoon, scrape out choke, the hairy center of each artichoke, and discard. Cut each artichoke bottom into thin wedges; place in lemon-water. 2. Heat oil in large, non-aluminum skillet over medium-high heat. Add red pepper and garlic; saute 2 minutes. Drain artichokes. Add artichokes, salt, and sage to skillet; saute 2 minutes. Add broth. Cover and simmer 20 minutes or until tender. Serve warm or at room temperature. *Note: For an easier-to-prepare, but not quite as flavorful, alternative, substitute 1 package (10 ounces) frozen artichoke hearts, thawed, for the fresh, and reduce the salt to 1/4 teaspoon. Make-Ahead Tip: The dish can be made a few hours ahead and refrigerated, covered. Gently reheat.

Makes 6 servings. Recipe can be halved or doubled. Nutrient Value Per Serving: 96 calories, 4 g protein, 3 g fat, 17 g carbohydrate, 374 mg sodium, 0 mg cholesterol Typos by Brenda Adams adamsfmle@aol.com