Directions:
- Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base. Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water.
- In a medium saucepan, combine the olive oil, wine, water and garlic and bring to a simmer. Add the artichoke bottoms and a large pinch of salt and simmer over moderately low heat until tender, about 12 minutes. Let the artichokes cool slightly in the cooking liquid, then add the 2 teaspoons of lemon juice and season with salt. Serve warm or at room temperature.
- Make Ahead: The artichokes can be refrigerated overnight. Rewarm gently in the oil before serving.
- Serve With: Toasted peasant bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.04 Kcal (871 kJ) | ||
| Calories from fat | 133.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Sodium | 122.5mg | 5% | |
| Potassium | 499.25mg | 11% | |
| Total Carbs | 15.71g | 5% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 6.53g | 26% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.18 Kcal (453 kJ) | ||
| Calories from fat | 69.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 23% | |
|---|---|---|---|
| Sodium | 63.7mg | 5% | |
| Potassium | 259.61mg | 11% | |
| Total Carbs | 8.17g | 5% | |
| Sugars | 0.79g | 6% | |
| Dietary Fiber | 3.39g | 26% | |
| Protein | 2.1g | 8% | |
| Vitamin C | 9.1mg | 29% | |
| Iron | 0.7mg | 8% | |
| Calcium | 34.6mg | 7% | |
* 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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