Ingredients
- 48 baby artichokes
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and sliced
- 1 cup water, vegetable stock or chicken stock
- 1 ½ cups flat-leaf parsley, stems removed
- Salt and freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (6 servings)
132 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 4 grams protein; 278 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 servings
Preparation
- Preheat oven to 400 degrees.
- Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
- Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water or stock. Cover and bake about 30 minutes, until the artichokes are tender.
- Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt and pepper.
- Toss the artichokes with the parsley mixture and serve warm or at room temperature.
Dining and Cooking