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Nutrition Facts

Serving Size 1 (247g)

Recipe makes 4 servings

Calories 299
Calories from Fat 209 (69%)
Amount Per Serving %DV
Total Fat 23.3g 35%
Saturated Fat 14.6g 73%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 61mg 20%
Sodium 243mg 10%
Potassium 396mg 11%
Total Carbohydrate 13.7g 4%
Dietary Fiber 5.7g 22%
Sugars 0.6g
Protein 3.4g 6%
Vitamin A 861mcg 17%
Vitamin B6 0.2mg 9%
Vitamin B12 0.1mcg 0%
Vitamin C 30mg 51%
Vitamin E 0mcg 2%
Calcium 68mg 6%
Iron 1mg 7%

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Garlic Artichokes Recipe #61382

This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!
by Geema

30 min | 10 min prep

SERVES 4

  1. Cut off the stems of the artichokes.
  2. With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
  3. Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
  4. Now cut each artichoke in half through the stem, from the top to the bottom.
  5. Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
  6. Melt the 3 tablespoons butter in a large saute pan.
  7. Add the garlic and saute over medium low heat to flavor the butter.
  8. Arrange the artichoke halves cut side down in the pan.
  9. Saute for about 5 minutes or so, until just lightly browned.
  10. Add the wine and the seasonings.
  11. Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
  12. CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
  13. ADD MORE WINE IF NEEDED.
  14. Test the doneness of the artichokes by piercing with a fork.
  15. It should penetrate easily.
  16. Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
  17. Dip the leaves and the delicious heart in the butter and enjoy.

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