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Ingredients
- This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of Jewish ingenuity in creating kosher dishes with local ingredients. Serve warm as an appetizer or possibly side dish.
- 2 Tbsp. extra virgin olive oil
- 2 x (14-oz) cans artichoke hearts, liquid removed and patted dry
- 3 x garlic cloves, chopped
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. grated Parmesan cheese
Directions
- In a medium skillet, heat extra virgin olive oil over high heat. Add in artichokes and cook 2 min to heat through. Reduce heat to low. Stir in garlic and lemon juice. Cook 5 min longer. Remove from heat and add in Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan. Finish off under preheated broiler tobrown at edges, 2 min.
- Note: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 138g | |
| Calories 330 | |
| Calories from Fat 266 | 81% |
| Total Fat 30.06g | 38% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 184mg | 8% |
| Potassium 238mg | 7% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.74g | 1% |
| Protein 5.91g | 9% |
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