Directions:
- Combine 2 cups water and 1 tablespoon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add remaining 2 cups water, peas, and carrot; bring to a boil. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt, and pepper. Remove from heat; stir in remaining 2 tablespoons juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.84 Kcal (707 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 530.67mg | 22% | |
| Potassium | 1014.77mg | 22% | |
| Total Carbs | 36.32g | 12% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 10.92g | 44% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 43.5mg | 72% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 31.9mg | 177% | |
| Calcium | 109.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 36.37 Kcal (152 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 114.32mg | 22% | |
| Potassium | 218.6mg | 22% | |
| Total Carbs | 7.82g | 12% | |
| Sugars | 1.49g | 28% | |
| Dietary Fiber | 2.35g | 44% | |
| Protein | 1.58g | 15% | |
| Vitamin C | 9.4mg | 72% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 6.9mg | 177% | |
| Calcium | 23.6mg | 11% | |
* 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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