MMMMM----------------------LEMON MINT PESTO--------------------------- 4 lb Fresh mint leaves Grated zest of 1/2 lemon 1 Garlic clove; crushed 4 tb Olive oil 1 Pinches salt Preheat the oven to 150C/300F/gas 2. Prepare the artichokes and season all over with salt and pepper. Heat the olive oil in a suitable ovenproof dish, add the artichokes, mushrooms and carrots, cook over gentle heat for 2 minutes. Add garlic, white wine and water. Bring to the boil, cover dish with foil or lid, place in the oven and braise for about 45 minutes or until tender. Drain, reserving the cooking liquid and leave to cool. For the pesto, place all the ingredients in a liquidiser and blend to a puree. To serve, cut the artichokes in half. Add the pesto to the cooking liquid, taste and adjust the seasoning. Pour over the artichokes and serve at room temperature.
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|Serving Size: 1 Serving (1786g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 21 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1448.3mg||50 %|
|Potassium 5684.7mg||150 %|
|Total Carbohydrate 161.4g||47 %|
|Dietary Fiber 82.9g||332 %|
|Sugars, other 78.5g|
|Protein 50.2g||72 %|
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Calories per serving: 722
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