Sautéed Baby Artichokes With Garlic and Olive Oil
Published May 14, 2002
- Total Time
- 30 minutes
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Ingredients
12 baby artichokes
1 lemon
3 to 4 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons Italian parsley
Sea salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
34 grams carbs; 220 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 17 grams fiber; 757 milligrams sodium; 10 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
Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about ¾ of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
- Step 2
Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.
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