• 2 scallions
  • 1 small zucchini
  • 1 white leek
  • 1 endive
  • 2 artichokes
  • 11/2 Teaspoons lemon juice
  • 3 baby carrots
  • 6 Tablespoons white wine
  • 6 Tablespoons olive oil
  • 1 Teaspoon coriander seed, crushed
  • 1 Teaspoon sugar
  • 1 Cup California golden raisins
  • Salt
  • 2 cherry tomatoes, cut into 4 wedges
  • Cilantro sprigs; for garnish


Clean and cut scallions, zucchini, white leeks and endive into 2-inch pieces. Cut artichokes in half, remove chokes and sprinkle with lemon juice. In saucepan, combine vegetables with white wine and olive oil. Add crushed coriander seed, sugar, raisins and salt to taste. Heat to boil and then, reduce to simmer until done. Remove from heat and let stand for 20 minutes.

Serve at room temperature, top with wedges of cherry tomatoes and cilantro sprigs.

Nutrition Facts Per Serving

Calories 190 (Calories from Fat 45%); Total Fat 10 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 0; Sodium 40; Potassium 419; Total Carbohydrate 24; Dietary Fiber 4; Sugars 16; Protein 2; Calcium 45; Iron 1;

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