Sauteed Artichoke
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 381.3
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 4,517.3 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 18.6 g
- Protein: 12.2 g
View full nutritional breakdown of Sauteed Artichoke calories by ingredient
Number of Servings: 1
Ingredients
-
Artichokes, fresh, 2 artichoke, large (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
Garlic, 6 clove (remove)
*Lemon Juice, .5 lemon yields (remove)
White Wine, 2 fl oz (remove)
Vegetable Broth, 2 cup (remove)
Thyme, fresh, 1 tsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Directions
Wash then trim your artichokes by cutting the stem with a serrated knife - leaving only about 1 inch of stem. Using a serrated knife, cut the top 1/3 off the artichoke. Trim the sharp edges of all the artichoke "leaves" with kitchen scissors.
Cut artichokes in half. You will need to remove the hairy “choke” that is in the middle. Using a small knife cut right under the hairy choke, leaving the flesh of the “heart” intact (see image to the right).
Hit a clove of garlic one at a time with the flat side of your knife. This will help loosen the casing around the clove. Finely dice (mince) the garlic.
Cut your lemon in half. Now all your cutting is done!
Directions:
Heat a large sauté pan over medium heat. Add 1 tablespoon of EVOO. Heat oil. Carefully add artichokes – cut side down – into the pan. Sauté until bottom of artichokes are lightly browned – about 5 minutes.
Add garlic, sauté about 1 minute.
Add 2 cups of vegetable broth (or add 2 cups water, bring to a boil, then add vegetable bouillon and let dissolve). Add a splash of white wine from your wine glass (like ¼ to ½ a cup) if you have some handy. Squeeze the juice of half the lemon into the pan. Mix liquids together.
Season broth with salt and pepper and the thyme.
Bring broth to a boil. Lower heat. Cover.
Cooking Instructions:
Cook for approximately 20 minutes, checking periodically to make sure broth hasn’t evaporated (just add more water if it gets low).
Artichokes are done when you can easily pierce the stem of the artichoke with a fork. You can also pull off one of the leaves to check and see if the “meat” on the artichoke leaf is tender.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user JRSUNSHINE1.
Cut artichokes in half. You will need to remove the hairy “choke” that is in the middle. Using a small knife cut right under the hairy choke, leaving the flesh of the “heart” intact (see image to the right).
Hit a clove of garlic one at a time with the flat side of your knife. This will help loosen the casing around the clove. Finely dice (mince) the garlic.
Cut your lemon in half. Now all your cutting is done!
Directions:
Heat a large sauté pan over medium heat. Add 1 tablespoon of EVOO. Heat oil. Carefully add artichokes – cut side down – into the pan. Sauté until bottom of artichokes are lightly browned – about 5 minutes.
Add garlic, sauté about 1 minute.
Add 2 cups of vegetable broth (or add 2 cups water, bring to a boil, then add vegetable bouillon and let dissolve). Add a splash of white wine from your wine glass (like ¼ to ½ a cup) if you have some handy. Squeeze the juice of half the lemon into the pan. Mix liquids together.
Season broth with salt and pepper and the thyme.
Bring broth to a boil. Lower heat. Cover.
Cooking Instructions:
Cook for approximately 20 minutes, checking periodically to make sure broth hasn’t evaporated (just add more water if it gets low).
Artichokes are done when you can easily pierce the stem of the artichoke with a fork. You can also pull off one of the leaves to check and see if the “meat” on the artichoke leaf is tender.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user JRSUNSHINE1.