Roasted Jersaleum Artichoke


I love the delicate flavor of Jersaleum Artichokes. And they are worth all the labor. When I buy them, i look for ones with as few nubs as possible, it makes for quicker peeling. This recipe is pulled from Around My French Table by Dorie Greenspan, and I just used a little less olive oil.

1 lb Jersaleum Artichoke, rinsed, peeled, and quartered
4 cloves of garlic, thinly sliced
1 TBSP olive oil
4 sprigs thyme
4 sprigs rosemary
Salt and pepper

Preheat oven to 375.

Toss garlic, artichokes, olive and salt in a glass baking dish. Bake for 40 – 50 minutes, stirring a couple times.

Serves 4.
3 WW PP per serving.

Baked Delicata Squash


I found Delicata squash at the farmers market a couple of weeks ago, and I’m totally addicted. You can eat the skin on this squah, and even my 3 year old has been seen eating a bite or two. It’s super easy to make, and best of all low fat!

2 Delicata squash, halved and seeds removed
8 cloves of garlic
12 sage leaves
Olive oil

Preheat oven to 400.

Spray a glass baking pan with olive oil spray. Lay squah in the pan, top with garlic, sage, salt & pepper, spray with olive oil. Bake for 40 minutes until the squash is soft.

4 servings.
1 WW PP per serving.
1 WW