Sautéed Artichokes

8 Reviews
83% would make this recipe again

The artichoke is the bud of a large plant from the thistle family that has tough, petal-shaped leaves. Only the tender artichoke heart and the meaty bottom can be eaten. Most people cook the whole artichoke, and pull each leaf petal, one by one, through their teeth to scrape off a small amount of pulp until they reach the delectable heart. This recipe instead requires a thorough, merciless cleaning during its preparation with no further "trimming" done at the table.

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Preparation : 15 min Cooking : 35 min
120 calories/serving

Ingredients

4 artichokes 1 kg
1 tbsp olive oil 15 mL
1/4 cup Parsley and Garlic Base 65 mL
1/4 cup water 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Prepare the artichokes, then cut them into quarters. Blanch them 4 min in a large pot of salted boiling water. Take the artichokes out of the water using a slotted spoon, then plunge them into a bowl of cold water to stop the cooking and keep the colour green. Drain the artichokes.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the artichokes, Parsley and Garlic Base, and water. Season with salt and pepper. Cover and cook over low heat until the artichokes are tender, about 30 min.
  3. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

120

Fat

8 g

13 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

12 g

4 %

Fibre

4 g

16 %

Sugars

1 g

Net Carbs

8 g

Protein

4 g

Vitamin A

11 %

Vitamin C

26 %

Calcium

5 %

Iron

11 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½
More info
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Reviews

8 Reviews (6 with rating only) 83% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Italian

Top Reviews

View All Reviews
april 12, 2010 | I would make this recipe again

O-U-T-S-T-A-N-D-I-N-G! Look forward to making this recipe with our local produce. Yummy!

Useful 0
april 10, 2010

Way too oily if you follow the extra oil! Not that tasty either!

Useful 0

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