You are here

Marinated Carrots with Artichokes

Farm.Fares's picture
Ingredients
  Carrots 5 Medium
  Olive oil/May be part salad oil 1⁄3 Cup (5.33 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Tablespoon
  Lemon peel 1⁄2 Teaspoon, grated
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Frozen artichoke hearts 8 Ounce (1 Package)
Directions

MAKING
1. Cut carrots into slanting slices 1/2-inch-thick.
2. In a large pan heat olive oil. Stir in carrots and cook covered for 8 minutes.
3. Add water, lemon juice and peel, salt, sugar, and pepper.
4. Boil and add artichoke hearts. Cook until for 4 minutes until tender.
5. Lift out vegetables with a slotted spoon and arrange in a bowl.
6. Separate the vegetables and cooking liquid separately. Cool.
7. Pour liquid over vegetables and refrigerate for few hours.

SERVING
8. Lift vegetables out of the marinade and arrange on serving plate.
9. Spoon some marinade on top.
10. Garnish with lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
5

Rate It

Your rating: None
4.2375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 168 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 901 mg37.5%

Total Carbohydrates 10 g3.2%

Dietary Fiber 2.1 g8.5%

Sugars 4.4 g

Protein 1 g2.6%

Vitamin A 204.5% Vitamin C 13.4%

Calcium 2.9% Iron 3.4%

*Based on a 2000 Calorie diet

0 Comments

Marinated Carrots With Artichokes Recipe