Low Fat Saucy Jerusalem Artichokes Recipe

Ingredients

1 pound Jerusalem artichokes, cut

into 1/4-inch slices (about 3-1/2

cups)

1 cup skim milk

1 tablespoon cornstarch

1 tablespoon chopped fresh or

1 teaspoon freeze-dried chives

1 teaspoon chopped fresh or

1/2 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

3 ounces part-skim Swiss cheese

shredded (3/4 cup)

Method

Place steamer basket in 1/2-inch water (water should not touch bottom of basket).

Place artichokes in basket.

Cover tightly and heat to boiling; reduce heat.

Steam 10 to 12 minutes or until crisp-tender.

Mix remaining ingredients except cheese in 2-quart saucepan.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute; remove from heat.

Stir in cheese until melted.

Stir in artichokes.

4 SERVINGS (ABOUT 3/4 CUP EACH).

MICROWAVE DIRECTIONS: Place artichokes and 1/4 cup water in 1-1/2-quart microwavable casserole.

Cover tightly and microwave on high 6 to 7 minutes, stirring after 3 minutes, until crisp-tender; drain.

Mix remaining ingredients except cheese in 4-cup microwavable measure.

Microwave uncovered on high 3 to 4 minutes, stirring every minute, until thickened.

Stir in cheese until melted.

Stir into artichokes.

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