Try this Artichoke Saute recipe, or contribute your own.

Still searching for what to cook ?

Name: Artichoke Saute
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c White wine, dry; 1/2 ts Tarragon, dried, crushed; 1 c Mushrooms, sliced; 1 Cl Garlic, minced; 1 Tomato, seeded and chopped; Lemon juice; salt and pepper to taste; 1 Sm Onion, sliced; 3 Artichokes; 1/4 c Water; 2 tb olive oil; 1 ts Sugar

Find the most delicious recipes here

INGREDIENTS

1/4 c White wine, dry
1/2 ts Tarragon, dried, crushed
1 c Mushrooms, sliced
1 Cl Garlic, minced
1 Tomato, seeded and chopped
Lemon juice
salt and pepper ; to taste
1 Sm Onion, sliced
3 Artichokes
1/4 c Water
2 tb olive oil
1 ts Sugar

Servings

INSTRUCTIONS

Bend back outer pedals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard pedals until central core of pale green pedals is reached. Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon. Add wine and water and cook until artichokes are tender; salt and pepper to taste. Stir in mushrooms and cook until mushrooms are tender. Stir in tomato; cook until tomato is thoroughly heated. Upl by Dr. Jim Culveyhouse 73330,2525

NOTES

Alert editor

Artichoke Saute

1/4 c White wine, dry
1/2 ts Tarragon, dried, crushed
1 c Mushrooms, sliced
1 Cl Garlic, minced
1 Tomato, seeded and chopped
 Lemon juice
 salt and pepper to taste
1 Sm Onion, sliced
3 Artichokes
1/4 c Water
2 tb olive oil
1 ts Sugar

Bend back outer pedals of artichokes until they snap off easily near  base. Edible portion of pedals should remain on artichoke hearts. Continue  to snap off and discard pedals until central core of pale green pedals is  reached.      Cut off stems and top 2 inches of artichokes; discard. trim outer dark  green layer from artichoke bottoms. Cut artichokes in half lengthwise.      Cut out center pedals and fuzzy centers.      Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon  juice.      Saute onion and garlic in olive oil; stir in prepared artichokes,  sugar, and terragon. Add wine and water and cook until artichokes are  tender; salt and pepper to taste. Stir in mushrooms and cook until  mushrooms are tender. Stir in tomato; cook until tomato is thoroughly  heated. Upl by Dr. Jim Culveyhouse 73330,2525

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (180g)
Recipe Makes: 4 Servings

Calories: 102
Calories from Fat: 20 (20%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 333.3mg		11 %
Potassium 347.4mg		9 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 8.5g
Protein 3.7g		5 %
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.

About Our Nutrition Facts

Calories per serving: 102

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe