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 | artichokes | 1 kg | |
1 tbsp | olive oil | 15 mL | |
1/4 cup | Parsley and Garlic Base | 65 mL | |
1/4 cup | water | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (100 g)
Amount % Daily Value |
Calories 120 |
Fat 8 g 13 % |
Saturated
1.1 g
6 % |
Cholesterol 0 mg |
Sodium 100 mg 4 % |
Carbohydrate 12 g 4 % |
Fibre 4 g 16 % |
Sugars 1 g |
Net Carbs 8 g |
Protein 4 g |
Vitamin A 11 % |
Vitamin C 26 % |
Calcium 5 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Fats | 1 ½ |
O-U-T-S-T-A-N-D-I-N-G! Look forward to making this recipe with our local produce. Yummy!
Way too oily if you follow the extra oil! Not that tasty either!