Saute of Artichokes Provencale
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
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Ingredients
- 4large artichokes
- Juice ½ lemon
- ½cup extra-virgin olive oil
- 6baby onions, peeled
- 4cloves garlic, minced
- 1cup dry white wine
- 1bay leaf
- ½teaspoon fennel seed
- 1teaspoon coriander seeds, crushed
- Coarse salt and freshly ground pepper to taste
- ¼pound Nicoise olives
Nutritional analysis per serving (4 servings)
415 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 6 grams protein; 726 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the outer leaves of the artichokes. Cut the chokes into quarters. Scrape out the hairy leaves from the chokes, and using a knife, pare away any tough outer green parts. Place the quarters in a bowl of cold water, to which you have added the juice of half a lemon.
- Step 2
Pour one cup water into a large saute pan and add the remaining ingredients except for the olives. Bring to boil, then add the artichokes. Simmer, covered, stirring frequently for 15 minutes. Uncover and cook until the artichokes and onions are tender (about five to 10 minutes). Add more water or wine if necessary.
- Step 3
Arrange the artichokes on a serving dish and spoon the sauce over them. Garnish with olives and serve hot or cold.
Private Notes