In a deep frying pan, heat 2 tablespoons of the olive oil over medium-low heat. Add the onions and sauté lightly until soft and golden. Add the garlic, parsley and artichokes, and cook for 10 minutes until artichokes are fragrant and lightly golden. Season to taste with black pepper.
Add 2 more tablespoons olive oil, 1 cup of the stock, capers, lemon zest, lemon juice and the basil. Bring to boil, then reduce heat to medium and cook uncovered until the artichokes are tender and the liquid has thickened, about 20 minutes.
Serve either hot or room temperature.
If liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
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|Serving Size: 1 Serving (632g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (53%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 5139.9mg||177 %|
|Potassium 156.7mg||4 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 14.6g|
|Protein 1.4g||2 %|
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Calories per serving: 139
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