Directions:
- Combine water and 2 tablespoons juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Remove fuzzy thistle from bottom with a spoon; discard. Cut artichoke into quarters lengthwise. Place artichoke quarters in lemon water. Repeat procedure with remaining artichokes. Drain.
- Heat oil in a large Dutch oven over medium-high heat. Add shallots; sauté2 minutes. Add garlic; sauté seconds. Add artichoke quarters. Reduce heat; cook 5 minutes, stirring frequently. Add 1/4 cup lemon juice, wine, capers, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 15 minutes. Stir in parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.57 Kcal (865 kJ) | ||
| Calories from fat | 33.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Sodium | 203.53mg | 8% | |
| Potassium | 670.93mg | 14% | |
| Total Carbs | 21.44g | 7% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 5.08g | 10% | |
| Vitamin C | 44.4mg | 74% | |
| Iron | 2.4mg | 13% | |
| Calcium | 133.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 31.78 Kcal (133 kJ) | ||
| Calories from fat | 5.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 6% | |
|---|---|---|---|
| Sodium | 31.31mg | 8% | |
| Potassium | 103.22mg | 14% | |
| Total Carbs | 3.3g | 7% | |
| Sugars | 0.63g | 16% | |
| Dietary Fiber | 1.01g | 26% | |
| Protein | 0.78g | 10% | |
| Vitamin C | 6.8mg | 74% | |
| Iron | 0.4mg | 13% | |
| Calcium | 20.5mg | 13% | |
* 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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