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| 12 | small | artichokes | |
| 1 | medium | lemon | |
| 2 | medium | onions | quartered |
| 1 | clove | garlic | |
| 1 | teaspoon | marjoram | dried |
| 1/4 | cup | olive oil | |
| 1 | cup | chicken broth | |
| 1 | x | salt | |
| 1 | x | black pepper |
1. Remove the outer leaves of the artichokes, cut off the tops, and let the artichokes stand in cold water with juice of the lemon for 10 minutes.
2. Arrange the artichokes around the sides of a heavy casserole.
3. Put the quartered onions in the middle. Sprinkle with garlic, marjoram, broth, salt and pepper.
4. Cover and bring to boil over high heat. Simmer gently over low heat, still covered, for 20 minutes.
Serve.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 88mg | 4% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 4% |
| Sugars 3.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 7% | |
| Calcium | 2% | 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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Blanching is a cooking technique whereby food, usually vegetables or fruits, are briefly immersed in boiling, salted water, and then submerged in an...
Very good & easy. Best eaten hot, although even leftovers 2 days later were good.
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