Braised Baby Artichokes
Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY
Recipe by Cooking Light January 2009
Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke
198 calories; fat 14.1g; saturated fat 2g; mono fat 10g; poly fat 2g; protein 5.3g; carbohydrates 18.5g; fiber 7.8g; iron 0.3mg; sodium 565mg; calcium 17mg.