Roman Style Fried Baby Artichokes
Published August 20, 1994
- Total Time
- 30 minutes
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Ingredients
2 tablespoons olive oil
24 baby artichokes, tough outer leaves removed, halved lengthwise
2 ½ teaspoons salt
Freshly ground pepper to taste
6 tablespoons fresh lemon juice
½ cup coarsely chopped Italian parsley
Nutritional analysis per serving (4 servings)
98 grams carbs; 497 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 50 grams fiber; 2186 milligrams sodium; 30 grams protein; 10 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
Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with ¾ teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
- Step 2
Turn the artichokes over, add the remaining oil to the skillet and sprinkle with ¾ teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
- Step 3
Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.
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