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Ingredients
3 pounds baby artichokes
2 lemons
½ cup olive oil
½ cup vegetable or safflower oil
Coarse salt and freshly ground pepper to taste
3 tablespoons chopped flat-leaf parsley
Nutritional analysis per serving (6 to 8 servings)
20 grams carbs; 328 calories; 12 grams monosaturated fat; 12 grams polyunsaturated fat; 3 grams saturated fat; 27 grams fat; 10 grams fiber; 512 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the tops off the artichokes horizontally. Trim the outer leaves. Slice the artichokes into thirds and put them in a bowl of cold water into which you have squeezed half of one of the lemons. This will help to prevent them turning brown.
- Step 2
Heat the oil in a large frying pan. Dry the artichokes in a salad spinner or with paper towels. Sauté them in batches until they are golden brown on both sides, seasoning them with salt and pepper as you put them in the pan and turning them once with a spatula.
- Step 3
Drain on paper towels. Sprinkle with salt, pepper and parsley and serve at room temperature, garnished with lemon quarters.
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