Artichoke Hearts

Chef.Foodie's picture

Dec. 27, 2011


Artichokes 2 Large
Water 1/2 Cup (8 tbs)
Lemon juice 2 Tablespoon
Lemon 1/2 , juiced
Garlic 1 Clove (5 gm) , pressed
Dry white wine 2 Tablespoon
Olive oil 2 Tablespoon
Dried basil 1 1/2 Pinch (Use A Good Pinch)
Salt To Taste
Freshly ground pepper To Taste



1. Start by snapping off the bottom leaves and also trimming the bulb with a sharp knife to remove all tough leaf fibers

2. Also trim the stem and top, to quarter the bulb lengthwise and remove the choke

3. Take the artichoke and slice it lengthwise into thin wedges, then rinse in the acidulated water


4. In a bowl, combine water and 2 tablespoons of lemon juice,

5. In a bowl, combine the clove garlic, dry white wine, olive oil, dried basil, salt and pepper and stir in the artichoke wedges, to blend flavors and coat the pieces

6. Finally seal in heavy-duty aluminum foil


7. Serve with steak au poivre, beef bird casserole or stuffed lamb

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 234Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 348 mg14.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet