Artichoke Saute

45 minutes Prep: 20 minutes Cook: 25 minutes

81 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	each	artichokes
1	small	onion	, sliced
2	tablespoons	olive oil
1/2	teaspoon	tarragon	dried, crushed
1/4	cup	water
1	cup	mushrooms	sliced
1	x	lemon juice
1	each	garlic clove	minced
1	teaspoon	sugar
1/4	cup	white wine	dry
1	x	salt and black pepper	to taste
1	each	tomato	seeded and chopped

Directions

Bend back outer pedals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard pedals until central core of pale green pedals is reached.

Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise.

Cut out center pedals and fuzzy centers.

Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.

Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon. Add wine and water and cook until artichokes are tender; salt and pepper to taste. Stir in mushrooms and cook until mushrooms are tender. Stir in tomato; cook until tomato is thoroughly heated.

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Categories this recipe belongs to

Vegetarian

Nutrition Facts

Serving Size 90g

Amount per Serving

Calories 81 74% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	5%		Vitamin C	11%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About Tarragon

by Laurie

History - The species name dracunculus derive from Latin draco "dragon" and Greek drákoon, because the herb was, in the Middle Age, popular for driving away these beasts. Tarragon was used by the ancient Greeks to relieve toothaches. During the Middl...