1. Fill a 3-qt. high-sided skillet with 6 cups water and add lemon slices. Trim away tough outer leaves of the artichokes to expose their tender, pale green interior. (For illustrated, step-by-step instructions, see Trimming Baby Artichokes.) Add trimmed artichokes to the skillet.
2. Add the oil, vermouth, salt, pepper, fennel seeds, thyme, and bay leaves. Cover the skillet and bring liquid to a boil over high heat. Reduce heat to medium and simmer the artichokes until tender, 30-40 minutes. Serve artichokes at once or cover and refrigerate for up to 3 days.
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 4|
|Calories from Fat: 52 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 4091.4mg||141 %|
|Potassium 2426.4mg||64 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 36.3g||145 %|
|Sugars, other 34.8g|
|Protein 21.4g||31 %|
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Calories per serving: 352
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