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Braised Baby Artichokes with Wine and Herbs
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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 98.3% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 55.3% of RDA
• Carbs: 20.7% of RDA
• Fat (total lipid): 12.4% of RDA
• Fiber: 98.3% of RDA
• Fructose: 0.5% of RDA
• Protein: 14.9% of RDA
• Sodium: 56.9% of RDA
• Sugar: 19.8% of RDA
• Vitamin A (IU): 9.3% of RDA
• Vitamin B6: 32.8% of RDA
• Vitamin C: 19.4% of RDA
• Iron: 34.6% of RDA
• Magnesium: 87.6% of RDA
• Manganese: 3.0% of RDA
• Niacin: 0.8% of RDA
• Potassium: 55.7% of RDA
• Zinc: 17.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
57.0
g
Calories
1106
 
Fiber
27.5
g
Iron
6.54
mg
Protein
16.8
g
Sodium
769
mg
Sugars
6.18
g
Fat (total lipid)
7.60
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
cups
+
-
 
 
20
whole
+
-
 
 
1/4
cups
+
-
 
freshly squeezed.
 
2
tbsp
+
-
 
 
2
whole
+
-
 
finely chopped.
 
2
cloves
+
-
 
finely minced.
 
1
cup
+
-
 
any dry white will work.
 
1
tsp
+
-
 
finely chopped.
 
1
tsp
+
-
 
finely chopped.
 
1
tsp
+
-
 
finely chopped.
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
2
tbsp
+
-
 
finely chopped.
 
1
whole
+
-
 
sliced into wedges for serving.
 
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PREPARATION
1.
In a large bowl, combine the water and lemon juice.
2.
Prepare the artichokes one at a time by snapping off all the dark green leaves and cut the top off where the yellow turns pale green. Drop into the lemon water.
3.
Place a large skillet over medium heat and add the oil to coat the bottom. Add the shallots and cook, stirring occasionally, until softened, about 2-3 minutes.
4.
Drain the artichokes and pat them dry. Add the garlic and artichokes to the pan and cook, stirring occasionally, until beginning to soften, about 6 minutes.
5.
Stir in the wine, basil, oregano, thyme, salt, and pepper. Cover pan and bring to a boil. Reduce the heat to low and simmer, partially covered, until artichokes are tender, about 10-15 minutes.
6.
Serve hot, garnished with lemon slices for juicing.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1106
Protein 16.8 g
Carbohydrates 57.0 g
Iron 6.54 mg
Fiber 27.5 g
Calcium 5.40 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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