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| 1 Tasse | Quartered marinated artichoke hearts; drained |
| 6 | Thin slices part-skim mozzarella cheese |
| 1 | Italian wide baguette |
| | Halved lengthwise and scooped out |
| | salt |
| | pepper |
| 1 | Red or green bell pepper; sliced into rings |
| 2 Esslöffel | parsley fresh, chopped |
| 1 Esslöffel | lemon juice fresh |
| 2 Esslöffel | olive oil |
| 1/2 | Head curly endive or frisee |
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The wide-style Italian baguettes are perfect for this dish. For better flavor, you can warm the olive oil in a saucepan for a few minutes before using it.
Layer artichokes and cheese on bottom of loaf. Sprinkle with salt and pepper. Top with peppers, parsley, and lemon juice. Sprinkle with olive oil. Top with endive or frisee. Replace top half of loaf. Wrap well in plastic wrap. Let stand 30 minutes, then slice. Makes 6 to 8 servings.
Each 1/8 serving contains approximately 2 vegetable exch., 1 bread/ starch exch., 11/2 fat exch.; 210 calories, 26 gm. Carbohydrate, 9 gm. Protein, 8 gm. Fat (including 2 gm. Sat. Fat), 8 mg. Cholesterol, 400 mg. Sodium, 160 mg. Calcium and 3 gm. Dietary fiber.
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