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Ingredients
4 small artichokes, about ½ pound each
1 tablespoon flour
1 ½ cups water
Salt to taste if desired
1 tablespoon butter
Nutritional analysis per serving (4 servings)
25 grams carbs; 8 milligrams cholesterol; 139 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 12 grams fiber; 874 milligrams sodium; 8 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
Place each artichoke on a flat surface on its side and cut away the stems. Cut away bottom leaves, holding a sharp knife perpendicular to the base. This should leave a clean, leafless base.
- Step 2
Cut away the top leaves, leaving a base about one inch thick. Trim all around the top and bottom of each base to remove the green portions.
- Step 3
Put flour in a small sieve and hold the sieve over a small saucepan. Pour the water over the flour, stirring to dissolve the flour. Add salt to taste.
- Step 4
Put the artichoke bottoms into the saucepan and bring to a boil. Let simmer 20 minutes until tender but not mushy. Remove from the heat.
- Step 5
When cool enough to handle, remove the fuzzy ''choke'' in the center of each artichoke bottom, using fingers or a spoon.
- Step 6
Heat the butter in a small skillet and add the artichoke bottoms. Cook, turning the bottoms in the hot butter, about two minutes or until very lightly browned on all sides.
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