Directions:
- Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar.
- Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.
- Gently open top of each artichoke, spreading leaves. Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand. Reserve cone. Using melon baller, scoop out choke. (Can be made 1 day ahead. Cover; chill artichokes and cones separately.)
- Place artichokes on plates. Place cones pointed side down in center of artichokes. Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone. Sprinkle with herbes de Provence. Serve, passing remaining sauce separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.93 Kcal (142 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 62.98mg | 3% | |
| Potassium | 248.64mg | 5% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 29.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.34 Kcal (186 kJ) | ||
| Calories from fat | 0.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 82.3mg | 3% | |
| Potassium | 324.94mg | 5% | |
| Total Carbs | 9.65g | 2% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 4.32g | 13% | |
| Protein | 2.64g | 4% | |
| Vitamin C | 10.5mg | 13% | |
| Iron | 0.9mg | 4% | |
| Calcium | 38.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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