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Sautéed Garlicky Artichokes

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


  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.