Sally likes baby artichokes best, but mature ones give a large yield in less time. Serve the artichokes warm or at room temperature.

Sally Calabrese
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
9 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

191 calories; calories from fat 17%; fat 3.6g; saturated fat 0.5g; mono fat 2.2g; poly fat 0.5g; protein 11.5g; carbohydrates 36.5g; fiber 4g; cholesterol 0mg; iron 4.5mg; sodium 438mg; calcium 150mg.
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