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Artichoke: Sauteed Garlicky Artichokes
posted by Terrytx 05-22-103 8:44 AM
* Exported from MasterCook *
Sauteed Garlicky Artichokes
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
1/4 cup fresh lemon juice (about 2 lemons)
14 whole artichokes (about 6 1/2 pounds)
1 tablespoon olive oil
4 cloves garlic, sliced
3 cups thinly sliced portobello mushroom caps
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine the water and juice. Cut off stems of each artichoke to within 1 inch of base; discard stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half horizonally. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke bottom into quarters; place artichoke quarters in lemon water. Drain.
Place artichoke quarters in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add artichoke quarters and garlic; saute 2 minutes. Add mushrooms; cover and cook 2 minutes or until mushrooms are tender, stirring occasionally. Remove from heat, and stir in parsley, salt, and pepper.
serving size: 1/2 cup - 191 cal, 3.6g fat, 11.5g pro, 36.5g carb, 4g fiber, 0mg chol, 4.5g iron, 438mg sod, 150mg calc.
Source: Cooking Light-6/03
