Preheat the oven to 400°F.
In a large roasting pan, combine all the ingredients except the artichokes.
Pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (Remove leaves that are dark green, but do not
remove leaves that are green at the top and yellow on the bottom).
Snip off the tops of the leaves (at the point where the green and yellow come together) and trim around the base of the artichoke heart to smooth the sides and peel the stem.
Cut in half and scoop out the fuzzy choke with a small spoon.
As each artichoke heart half is completed, add to the pan with the braising liquid, turning them to coat completely and prevent browning.
Cover the pan with a lid or parchment lined aluminum foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes.
Remove the pan from the oven, uncover, and let the artichokes cool in the braising liquid.
Garnish with a chopped parsley, serve warm, or refrigerate and serve chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (190g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 735.5mg||25 %|
|Potassium 642mg||17 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 10.5g|
|Protein 5.6g||8 %|
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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: 142
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