Try this Marinated Artichoke Hearts recipe, or contribute your own.
Suggest a better description1. Remove the stems from the artichokes, bending back until it snaps off, or cut with a paring knife. 2. Immediately rub the bottoms with one of the lemon halves. Pull off the tough leaves until you are left with tender leaves. 3. You will see immediately where the artichoke bottom is; cut off the cone leaves, leaving the bottom (or heart). 4. Remove the choke using a teaspoon. Using a paring knife, cut around the heart to remove all bits of green. Place in a large bowl of acidulated water. 5. Bring a large pot of water to a boil, add the juice of the remaining lemons and two teaspoons of salt. Add the artichoke hearts and simmer for 15-20 minutes or until just tender when pierced with a knife. 6. Remove from the heat and allow to come to room temperature in the water. Cut into quarters. How to Prepare the Vinaigrette: 1. Place the vinegar, mustard, and garlic in a blender and blend until smooth. 2. With the motor running, slowly, drop by drop at first, add the olive oil until emulsified. Season with salt and pepper. 3. Place the artichokes in a medium bowl, toss with the vinaigrette and stir in the chopped parsley. Cover and refrigerate at least 3 hours. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
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Serving Size: 1 Serving (980g) | ||
Recipe Makes: 1 servings | ||
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Calories: 718 | ||
Calories from Fat: 273 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.3g | 40 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3101.6mg | 107 % | |
Potassium 2449.3mg | 64 % | |
Total Carbohydrate 103.5g | 30 % | |
Dietary Fiber 72.7g | 291 % | |
Sugars, other 30.7g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 718
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