Sautéed Artichokes

Sautéed Artichokes

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.

4 servings
Preparation 15 min
Cooking 35 min

120 calories per serving 


Ingredients

4 artichokes   1 kg
1 tbsp olive oil   15 mL
1/4 cup Parsley and Garlic Base (Recipe)   65 mL
1/4 cup water   65 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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

Nutrition Facts

per 1 serving (110g)

Amount

% DV*

* DV = Daily Value

Calories

120

Fat

8 g

13 %

Saturated 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

10 %

Vitamin C

25 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Vegetables | Side dishes | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | Italian

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