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  Artichokes 2 Large
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Lemon juice 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Dry white wine 2 Tablespoon
  Olive oil 2 Tablespoon
  Dried basil 1 Pinch
  Ground pepper To Taste
  Salt To Taste

Snap off the bottom leaves, then trim the bulb with a sharp knife to remove all tough leaf fibers.
Trim the stem and top; quarter the bulb lengthwise and remove the choke.
Combine water and 2 tablespoons lemon juice.
Slice the artichoke lengthwise into thin wedges and rinse in the acidulated water.
Combine the remaining ingredients, and stir in the artichoke wedges, tossing to blend flavors and coat the pieces.
Seal in heavy duty aluminum foil.
These go well with Steak au Poivre, Beef Bird Casserole or Stuffed Lamb.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 463 Calories from Fat 270

% Daily Value*

Total Fat 31 g47%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 696.1 mg29%

Total Carbohydrates 41 g13.6%

Dietary Fiber 18.3 g73.1%

Sugars 4.5 g

Protein 11 g22.6%

Vitamin A 2.3% Vitamin C 95.6%

Calcium 17.6% Iron 28.1%

*Based on a 2000 Calorie diet

Artichoke Hearts Recipe