Recipe by Cooking Light June 1999

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Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
4 servings (serving size: 4 artichoke quarters)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and 2 tablespoons juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Remove fuzzy thistle from bottom with a spoon; discard. Cut artichoke into quarters lengthwise. Place artichoke quarters in lemon water. Repeat procedure with remaining artichokes. Drain.

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  • Heat oil in a large Dutch oven over medium-high heat. Add shallots; sauté2 minutes. Add garlic; sauté seconds. Add artichoke quarters. Reduce heat; cook 5 minutes, stirring frequently. Add 1/4 cup lemon juice, wine, capers, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 15 minutes. Stir in parsley.

Nutrition Facts

142 calories; calories from fat 24%; fat 3.8g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.4g; protein 6.6g; carbohydrates 24.6g; fiber 8.1g; iron 3.9mg; sodium 540mg; calcium 108mg.
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