|Fresh artichoke||1 Large|
|Lemon juice||1 Teaspoon|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sliced green onion||1 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Cayenne pepper||1 Dash|
Trim stem and remove loose outer leaves from artichoke.
Cut 1 inch off tops; snip off sharp leaf tips.
Brush cut edges with lemon juice.
In large saucepan, cook artichoke in boiling water 20 minutes or just until tender and inner leaves can be pulled out easily.
Drain and cool slightly.
Place artichoke in plastic bag; set bag in bowl.
In screw-top jar, combine oil, vinegar, onion, parsley, garlic, sugar, 1 teaspoon lemon juice, the salt, thyme and cayenne.
Cover tightly; shake well.
Pour marinade over artichoke in bag.
Close bag tightly and refrigerate several hours or overnight.
Drain artichoke; place on platter to serve.
Serving size: Complete recipe
Calories 761 Calories from Fat 641
% Daily Value*
Total Fat 73 g111.6%
Saturated Fat 10.1 g50.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 647 mg27%
Total Carbohydrates 27 g8.9%
Dietary Fiber 10.3 g41.1%
Sugars 7.2 g
Protein 6 g12.7%
Vitamin A 32.9% Vitamin C 73%
Calcium 13.1% Iron 28.1%
*Based on a 2000 Calorie diet