You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes’ sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.
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|Serving Size: 1 recipe (464g)|
|Recipe Makes: 1|
|Calories from Fat: 757 (86%)|
|Amt Per Serving||% DV|
|Total Fat 84.1g||112 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 84mg||26 %|
|Sodium 2151.7mg||74 %|
|Potassium 439.2mg||12 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 33.2g|
|Protein 4.1g||6 %|
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Calories per serving: 885
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