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 | ||
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Calories: 885 | ||
Calories from Fat: 757 (86%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 885
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