Try this Provencale Stewed Artichokes recipe, or contribute your own.
Suggest a better descriptionTrim artichokes by tearing off outer leaves and cutting away dark areas. Cut in quarters and rinse. Bring artichokes to boil in 1 quart water with 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil with bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste. Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops. This recipe yields 4 portions. Source: "CHEF DU JOUR - (Show # DJ-9576) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Richard Dowd
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 servings | ||
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Calories: 187 | ||
Calories from Fat: 32 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 147.7mg | 5 % | |
Potassium 784.9mg | 21 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 11.6g | ||
Protein 7.6g | 11 % | |
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: 187
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