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Sautéed Artichokes

8 Reviews
83% would make this recipe again

The artichoke is the bud of a large plant from the thistle family that has tough, petal-shaped leaves. Only the tender artichoke heart and the meaty bottom can be eaten. Most people cook the whole artichoke, and pull each leaf petal, one by one, through their teeth to scrape off a small amount of pulp until they reach the delectable heart. This recipe instead requires a thorough, merciless cleaning during its preparation with no further "trimming" done at the table.

Preparation : 15 min Cooking : 35 min
120 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

4 artichokes 1 kg
1 tbsp olive oil 15 mL
1/4 cup Parsley and Garlic Base 65 mL
1/4 cup water 65 mL
salt [optional]
ground pepper to taste [optional]

Method

  1. Prepare the artichokes, then cut them into quarters. Blanch them 4 min in a large pot of salted boiling water. Take the artichokes out of the water using a slotted spoon, then plunge them into a bowl of cold water to stop the cooking and keep the colour green. Drain the artichokes.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the artichokes, Parsley and Garlic Base, and water. Season with salt and pepper. Cover and cook over low heat until the artichokes are tender, about 30 min.
  3. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 Serving (100g)

Amount

% Daily Value

Calories

120

Fat

8 g

13 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

100 mg

4 %

Carbohydrate

12 g

4 %

Fibre

4 g

16 %

Sugars

1 g

Protein

4 g

Vitamin A

11 %

Vitamin C

26 %

Calcium

5 %

Iron

11 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Copper, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Fibre, Magnesium, Potassium
Excellent source of  :
Folacin, Vitamin K
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½

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Members' Reviews

8 Reviews (6 with rating only ) 83% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MilkyDay
april 12, 2010 | I would make this recipe again

O-U-T-S-T-A-N-D-I-N-G! Look forward to making this recipe with our local produce. Yummy!

Useful 0
Sushii
april 10, 2010

Way too oily if you follow the extra oil! Not that tasty either!

Useful 0

Top Reviews

View All Reviews
MilkyDay
april 12, 2010 | I would make this recipe again

O-U-T-S-T-A-N-D-I-N-G! Look forward to making this recipe with our local produce. Yummy!

Useful 0
Sushii
april 10, 2010

Way too oily if you follow the extra oil! Not that tasty either!

Useful 0