in Basil Citrus Sauce
|Saturated Fat Acids||0.4 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Rinse 1 orange in hot water, wipe dry and remove zest in wide strips with a peeler. Squeeze juice from both oranges.
Squeeze juice from lemon into a large bowl and add 2 liters (about 1 quart) water. Peel onions and cut into thin strips.
Remove tough outer leaves and stems of artichokes and peel thoroughly with a vegetable peeler.
Cut artichokes into quarters, remove fuzzy portions and place artichokes immediately into lemon water to prevent discoloration.
Heat the oil a pot and sauté onions until translucent. Rinse basil and shake dry and add to pot.
Add orange zest and juice and vegetable broth to pot and seson with salt and the peppercorns.
Drain artichokes and add to pot. Bring to a boil, then cover and cook over low heat until tender, about 15 minutes.
Lift artichokes from pot with a skimmer and serve hot or at room temperature, with baguette and garlic aioli as desired.