Artichoke Hearts & Baby Limas

If you prefer, substitute two 9-ounce packages of frozen artichoke hearts for the fresh artichokes. Skip step 1 and reduce the lemon juice to 1 tablespoon (to be used in step 3). The cooking time should be about the same.

3 tablespoons fresh lemon juice
4 artichokes (about 10 ounces each)
2 teaspoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1-1/2 cups frozen baby lima beans

1 In a large bowl, combine 4 cups of cold water and 2 tablespoons of the lemon juice. Pull off the tough outer leaves of the artichokes until you get to the paler leaves with pale tips. With a sharp knife, cut off and discard the top 1 inch of the artichokes. Cut off the tough bottoms of the stems, then peel the stems. Halve the artichokes lengthwise and remove the fuzzy chokes from the center. Cut each artichoke half in half again. Place the artichoke quarters in the lemon-water.
2 In a large nonstick skillet, heat the oil over low heat. Add the onion and garlic, and cook, stirring frequently, until the onion is tender, about 7 minutes. Add the carrot and cook 5 minutes.
3 Lift the artichokes from the water and add to the pan along with the salt, thyme, remaining 1 tablespoon lemon juice, and 2 cups of water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
4 Add the lima beans to the skillet and cook until the artichokes are tender enough to pierce with a knife, about 15 minutes. Makes 4 servings

Makes 4 servings.
Per serving: 176 calories, 2.8g total fat (0.4g saturated), 0mg cholesterol, 11g dietary fiber, 33g carbohydrate, 9g protein, 450mg sodium.