Directions:
- Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.
- In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and sauté artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.
- Toss braised vegetables with parsley and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.71 Kcal (1133 kJ) | ||
| Calories from fat | 81.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 293.06mg | 12% | |
| Potassium | 995.34mg | 21% | |
| Total Carbs | 39.35g | 13% | |
| Sugars | 10.42g | 42% | |
| Dietary Fiber | 12.47g | 50% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 2.6mg | 15% | |
| Calcium | 117.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 29.19 Kcal (122 kJ) | ||
| Calories from fat | 8.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 14% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 2% | |
| Sodium | 31.6mg | 12% | |
| Potassium | 107.32mg | 21% | |
| Total Carbs | 4.24g | 13% | |
| Sugars | 1.12g | 42% | |
| Dietary Fiber | 1.34g | 50% | |
| Protein | 1.12g | 21% | |
| Vitamin C | 3.4mg | 53% | |
| Iron | 0.3mg | 15% | |
| Calcium | 12.6mg | 12% | |
* 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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