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Ingredients
- 2 x artichokes
- 1/2 x lemon
- 10 x unpeeled garlic cloves
- 1 1/2 Tbsp. white-wine vinegar
- 1/4 tsp dry oregano
- 1/8 tsp saffron threads crumbled
- 1/4 tsp sugar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped fresh parsley leaves
Directions
- Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke.
- Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add in 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 min, or possibly till the bases are tender.
- While the artichokes are cooking, in a blender blend together 3 Tbsp. hot water, the vinegar, the oregano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender puree it with the vinegar mix till the mix
- is smooth, and stir in the parsley and salt and pepper to taste. Transfer
- the sauce to a bowl and serve it with the artichokes.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 191g | |
| Calories 344 | |
| Calories from Fat 243 | 71% |
| Total Fat 27.56g | 34% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 435mg | 12% |
| Total Carbs 23.09g | 6% |
| Dietary Fiber 9.5g | 32% |
| Sugars 2.69g | 2% |
| Protein 4.76g | 8% |
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