Try this Artichoke Vinaigrette recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 ARTICHOKE VINAIGRETTE In 6-quart pan cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain. Place artichokes in roaster or other large pan so they stand upright. Separate leaves of artichokes and fill with vermouth mixture. Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes from broth and serve hot or cold with Vinaigrette Sauce Servings: 6
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 193 | ||
Calories from Fat: 142 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 39mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.9g | ||
Protein 0.1g | 0 % | |
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: 193
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