- 5 fresh artichokes
- 2 to 3 cloves garlic, depending on size
- 10 tablespoons parsley
- 9 tablespoons olive oil
- Salt to taste
- Pinch of basil and oregano
- Freshly ground black pepper
- Bay leaf (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (5 servings)
280 calories; 24 grams fat; 3 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 4 grams protein; 125 milligrams sodium
- Cut stems off bottom of artichokes; peel and save. Pound bottom of each artichoke on table (not so hard that they squash) two or three times to open leaves. Cut off points of artichokes and snip side points with scissors.
- Cut garlic into a total of 20 pieces. Punch (with finger or end of wooden spoon) one piece of garlic down into center of each artichoke (You may have to separate the leaves a bit with your fingers) and three more pieces between outside leaves.
- Repeat with the parsley.
- Cut stems in two and stuff one down each center like garlic and parsley. If stems are too long, cut off part.
- Place artichokes in a pot so they gently touch the sides and each other. Be careful not to pour water into artiichokes; pour enough into pot to reach half way up the sides of the artichokes. Add three or four tablespoons olive oil, basil and oregano to water.
- Add an additional tablespoon of olive oil to center of each artichoke. Season with salt and pepper.
- Cover pot and cook over high heat until boiling; reduce heat to simmer. Simmer 45 minutes to one hour until a center leaf removes easily. Do not overcook. Drain and reserve liquid.
- Serve at room temperature or chill overnight and bring to room temperature before serving.
1 hour 15 minutes