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Sesame chicken artichokes
with ginger sauce
Makes 4 servings
4 medium artichokes
1 lemon
2 tsp. sesame seeds, toasted
2 whole chicken breasts, boned and skinned
2 T. peanut or vegetable oil
Freshly ground pepper
Ginger sauce %
Trim stems even with base of j each artichoke. Cut off top 1 inch of -, each artichoke. Rub cut surfaces'*; with 1 lemon half; reserving other half for later. Place artichokes in,boiling water and simmer covered 25 > to 35 minutes, until a leaf can be 1 pulled off easily.
Meanwhile, prepare ginger. ( sauce; set aside* In a medium non- ''*' stick skillet, toast sesame seeds over %*< medium-high heat until golden. Remove from skillet and set aside. Slice chicken into very thin strips. When artichokes are done, drain them and set aside to cool slightly.
Heat the oil in skillet. Add . chicken and season with pepper to..taste. Cook 3 to 4 minutes sauteing "Tconstantly until chicken is opaque and firm. Pour in 1/4 cup ginger sauce and juice from reserved lemon half; cook 1 minute, then remove*' from heat.
Carefully spread artichoke - leaves apart at center and remove undeveloped leaves. With a spoon, scoop out the hairy choke. Fill center of each artichoke with chicken. • Serve with ginger sauce as dip for leaves and bottom.
Ginger sauce
Makes about 1 cup
1/4 cup reduced sodium (light)'. • soy sauce
3 T. white rice vinegar
2 T. melted butter, clarified
2 T. water
1 medium onion, peeled, coarsely chopped
1/2-inch cube fresh ginger root ' Combine all ingredients in a blender. Mix on high speed about 1 \ to 2 minutes until well blended. [
92.5%