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Parsley Artichokes

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Submitted by Tuddy

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

9 9
EACH EACH ARTICHOKES *
2 2
EACH EACH LEMONS
juiced, with rinds
2 473
CUPS ML WATER
cold
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
½ 118
CUP ML OLIVE OIL
1 1
EACH EACH GARLIC CLOVES
finely minced
¼ 59
CUP ML ITALIAN PARSLEY
fresh, chopped
½ 118
CUP ML BREAD CRUMBS
coarse, dry

Directions

Prepare the artichokes as directed in cut in half lengthwise and keep in lemon water until you are ready to cook them.

Drain and place in a large pan, where they cut fit in a large pan, where they can fit in a single layer, with the cut side up.

Add 2 cups of cold water.

Sprinkle with salt, pepper and half the oil.

Combine garlic and parsley and spread over the artichoke halves.

Cook over moderate heat, covered, for 30 to 45 minutes, depending on size and freshness of artichokes.

Remove from heat. Sprinkle with bread crumbs and the remaining oil.

Just before serving, place under the broiler, or in a 300℉ (150℃) oven for 3 minutes or until the tops begin to brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 205 82% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 661mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 31%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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