Saute of Artichokes Provencale
Updated October 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
4 large artichokes
Juice ½ lemon
½ cup extra-virgin olive oil
6 baby onions, peeled
4 cloves garlic, minced
1 cup dry white wine
1 bay leaf
½ teaspoon fennel seed
1 teaspoon coriander seeds, crushed
Coarse salt and freshly ground pepper to taste
¼ pound Nicoise olives
Nutritional analysis per serving (4 servings)
25 grams carbs; 415 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 11 grams fiber; 726 milligrams sodium; 6 grams protein; 3 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
Remove the outer leaves of the artichokes. Cut the chokes into quarters. Scrape out the hairy leaves from the chokes, and using a knife, pare away any tough outer green parts. Place the quarters in a bowl of cold water, to which you have added the juice of half a lemon.
- Step 2
Pour one cup water into a large saute pan and add the remaining ingredients except for the olives. Bring to boil, then add the artichokes. Simmer, covered, stirring frequently for 15 minutes. Uncover and cook until the artichokes and onions are tender (about five to 10 minutes). Add more water or wine if necessary.
- Step 3
Arrange the artichokes on a serving dish and spoon the sauce over them. Garnish with olives and serve hot or cold.
Private Notes