Sautéed Garlicky Artichokes

Cooking Light
Sally likes baby artichokes best, but mature ones give a large yield in less time. Serve the artichokes warm or at room temperature.
9 servings (serving size: 1/2 cup)


+ Add To Shopping List
4 cups water
1/4 cup fresh lemon juice (about 2 lemons)
14 whole artichokes (about 6 1/2 pounds)
1 tablespoon olive oil
4 garlic cloves, sliced
3 cups thinly sliced portobello mushroom caps
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine the water and juice. Cut off stem of each artichoke to within 1 inch of base; discard stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half horizontally. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke bottom into quarters; place artichoke quarters in lemon water. Drain.

Place artichoke quarters in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add artichoke quarters and garlic; sauté 2 minutes. Add mushrooms; cover and cook 2 minutes or until mushrooms are tender, stirring occasionally. Remove from heat, and stir in parsley, salt, and pepper.

Created date

March 2005

Nutritional Information

Calories 191
Caloriesfromfat 17 %
Fat 3.6 g
Satfat 0.5 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 11.5 g
Carbohydrate 36.5 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 438 mg
Calcium 150 mg