Directions:
- Combine the water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Cut artichoke lengthwise into quarters. Remove the fuzzy thistle from bottom with a knife. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add leek, and sauté 4 minutes. Add artichokes, and sauté 2 minutes. Stir in wine; cook until liquid evaporates. Add broth, parsley, tarragon, pepper, and salt; reduce heat, and simmer 2 minutes. Sprinkle with flour; stir in peas, and cook 2 minutes. Remove from heat. Combine sour cream and mustard; stir into vegetable mixture. Spoon vegetable mixture over toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.78 Kcal (1544 kJ) | ||
| Calories from fat | 50.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 8.2mg | 3% | |
| Sodium | 845.45mg | 35% | |
| Potassium | 1401.68mg | 30% | |
| Total Carbs | 67.18g | 22% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 18.26g | 73% | |
| Protein | 15.74g | 31% | |
| Vitamin C | 63.8mg | 106% | |
| Iron | 5.5mg | 31% | |
| Calcium | 219.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 60.59 Kcal (254 kJ) | ||
| Calories from fat | 8.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 9% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 3% | |
| Sodium | 138.91mg | 35% | |
| Potassium | 230.31mg | 30% | |
| Total Carbs | 11.04g | 22% | |
| Sugars | 1.73g | 42% | |
| Dietary Fiber | 3g | 73% | |
| Protein | 2.59g | 31% | |
| Vitamin C | 10.5mg | 106% | |
| Iron | 0.9mg | 31% | |
| Calcium | 36.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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