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Ingredients
- 1 x Lemon, Juice of
- 12 x Baby artichokes
- 1/2 c. White wine
- 1/2 c. Extra virgin extra virgin olive oil
- 1/2 c. Water
- 4 x Garlic cloves, peeled and cut in half
- 2 Tbsp. Minced basil
- 2 Tbsp. Minced mint
- 1 tsp Coriander seeds, cracked
- 1/8 tsp Black peppercorns, cracked
- 1 x Bay leaf
- 1/2 tsp Kosher salt
Directions
- In a large bowl, combine the lemon juice and sufficient cool water to cover the artichokes. Remove the tough outer leaves, about 2-3 layers. Slice off the top 1/4-inch of the artichokes, and cut them in half lengthwise. With a paring knife, remove the small choke. Place each artichoke in the lemon water as soon as it is cleaned to prevent discoloring.
- Drain the artichokes and place them in a 2-qt non-reactive saucepan with the remaining ingredients. Gently simmer, covered, till tender, about 20 min. Serve hot or possibly chilled with the cooking liquid spooned over. If the artichokes are not to be served immediately, cold and store them in their cooking liquid.
- Yield: 4-6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 978g | |
| Calories 1404 | |
| Calories from Fat 978 | 70% |
| Total Fat 110.82g | 139% |
| Saturated Fat 15.52g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1527mg | 64% |
| Potassium 1928mg | 55% |
| Total Carbs 83.0g | 22% |
| Dietary Fiber 52.9g | 176% |
| Sugars 7.52g | 5% |
| Protein 18.55g | 30% |
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