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Add a photoServings: 4
Ingredients
- 4 lrg California artichokes
- 1 x Lemon cut in half Coarse salt to taste
- 1/4 c. Fresh Mint Leaves, Minced or possibly 1 Tbsp Dry
- 1 Tbsp. Garlic chopped
- 1/2 c. Extra virgin olive oil
Directions
- Wash artichokes; remove outer leaves till pale yellow leaves are exposed. Cut off top two inches and stems so artichokes will sit upright. Remove fuzzy centers and rub all surfaces with half of lemon. Add in juice of remaining lemon to water and dip artichokes to preserve green color.
- Mix mint and garlic with 1/4 c. extra virgin olive oil and spoon into hollows of artichokes. Place in pan just large sufficient to hold them upright. Add in water to depth of three inches, remaining extra virgin olive oil and salt to taste. Bring to a boil. Reduce heat, cover and simmer 25 min or possibly till just tender. Cooking will vary with size of artichokes. Remove artichokes, drain and hold hot. Reduce cooking liquid till of a syrupy consistency. Spoon sauce over artichokes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 240 | 89% |
| Total Fat 27.21g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 166mg | 5% |
| Total Carbs 7.26g | 2% |
| Dietary Fiber 4.5g | 15% |
| Sugars 0.69g | 0% |
| Protein 1.67g | 3% |
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