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Ingredients
12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise
3 tablespoons fresh lemon juice
1 ½ tablespoons olive oil
¼ cup water
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon minced fresh mint
Nutritional analysis per serving (6 servings)
25 grams carbs; 139 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 12 grams fiber; 575 milligrams sodium; 7 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
Rub the cut side of the artichokes with a little of the lemon juice.
- Step 2
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.
Private Notes