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Add a photoServings: 4
Ingredients
- 1 x lemon
- 2 lb baby artichokes - (abt 18)
- 6 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd balck pepper to taste
- 4 x garlic cloves thinly sliced
- 1 tsp dry herbes de Provence see * Note
- 1/2 c. canned vegetable broth
- 1/3 c. dry white wine
- 8 ounce fresh crimini mushrooms quartered
- Â Â Oven-Dry Tomatoes (see recipe)
- Â Â Green-Olive Dressing (see recipe)
- Â Â Lemon slices for garnish
Directions
- * Note: A dry herb mix sold at specialty foods stores and in the spice section of some supermarkets. A mix of dry thyme, basil, savory, and fennel seeds can be substituted.
- Fill large bowl with cool water. Cut lemon in half; squeeze juice into water in bowl, then add in lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base till only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.
- Drain artichokes well. Heat 3 Tbsp. oil in heavy large pot over medium heat. Add in artichokes, sprinkle with salt and pepper and saute/fry 3 min. Add in garlic and herbes de Provence and saute/fry till artichokes begin to brown slightly, about 6 min. Add in broth and wine and bring to boil. Reduce heat; cover and simmer till artichokes are tender and most liquid is absorbed, about 10 min. Uncover and simmer till all liquid is absorbed, about 3 min. Transfer artichokes to platter; cover and keep hot.
- Heat remaining 3 Tbsp. oil in same pot over medium-high heat. Add in mushrooms and saute/fry till tender and golden, about 8 min; season to taste with salt and pepper. Transfer mushrooms and Oven-Dry Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.
- This recipe yields 4 servings.
- Comments: Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sauteing the artichokes instead of steaming adds good flavor. Some people don"t like to have artichokes with wine because they can make the wine taste either metallic or possibly strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 183 | 68% |
| Total Fat 20.67g | 26% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Potassium 557mg | 16% |
| Total Carbs 16.31g | 4% |
| Dietary Fiber 8.6g | 29% |
| Sugars 2.66g | 2% |
| Protein 4.35g | 7% |
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