Directions:
- Using vegetable peeler, cut Parmesan into thin shavings. Set aside.
- Squeeze juice from lemons into large pot; add lemons. Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Cook 28 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
- Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add tomatoes and mushrooms. Sauté until tomatoes and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans. Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper.
- Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.34 Kcal (1400 kJ) | ||
| Calories from fat | 116.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.97g | 20% | |
|---|---|---|---|
| Cholesterol | 14.82mg | 5% | |
| Sodium | 287.02mg | 12% | |
| Potassium | 1096.4mg | 23% | |
| Total Carbs | 40.61g | 14% | |
| Sugars | 10.47g | 42% | |
| Dietary Fiber | 13.82g | 55% | |
| Protein | 16.69g | 33% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 4.3mg | 24% | |
| Calcium | 204.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 116.39 Kcal (487 kJ) | ||
| Calories from fat | 40.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 20% | |
|---|---|---|---|
| Cholesterol | 5.16mg | 5% | |
| Sodium | 99.91mg | 12% | |
| Potassium | 381.66mg | 23% | |
| Total Carbs | 14.14g | 14% | |
| Sugars | 3.65g | 42% | |
| Dietary Fiber | 4.81g | 55% | |
| Protein | 5.81g | 33% | |
| Vitamin C | 10.1mg | 48% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1.5mg | 24% | |
| Calcium | 71.3mg | 20% | |
* 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.
Try this similar recipes
-
Balsamic Pan Seared Pork Chops
Cut pork chops, Yellow onion, thinly sliced, Roma tomato and 6 more.. -
Italian Omelet
Olive oil, Tomato, diced, Mushrooms, sliced and 4 more.. -
Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese
Lemon, halved , plus 1 tbsp fresh lemon juice and 10 more.. -
Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms
Lemon, halved , plus 1 tbsp fresh lemon juice and 13 more.. -
Easy Braised Artichokes
Lemons, Artichokes, Garlic cloves, halved lengthwise and 4 more.. -
Vegetable Medley With Toastedsesame Seeds
Baby carrots, Broccoli floret, Zucchini, chopped and 7 more.. -
Warm Baby Greens And Goat Cheese Salad
Warm mushroom & goat cheese salad, Ingredient s, Olive oil and 6 more.. -
Tofu Piccata
Lemon, peeled and white pith removed, All-purpose flour and 8 more.. -
6-Vegetable Mediterranean Stew
Olive oil, for frying, Red onion, finely chopped and 13 more.. -
Mediterranean Eggs
Unsalted butter, Olive oil, Tomatoes, quartered and 9 more..
Also Try
-
-
Twice-Boiled Vegetable Soup with White Beans
Dried great northern beans, Extra-virgin olive oil and 13 more.. -
-
-
-
Cucumber, Tomato, and Onion Yogurt Salad
English cucumber, peeled, seeded, and cut into 1/2-inch c... and 8 more.. -
Asiago Cheese with Glazed Cipolline Onions
Cippoline onions, skins on, Dry sherry, Raisins, Honey and 7 more.. -
Grilled Veal Chops with Caper and Sage Sauce
Veal rib chops trimmed of excess fat (about 10 oz each), ... and 13 more.. -
Pasta with Roasted Provencal Vegetable Sauce
Eggplant, unpeeled , cut into 1-inch pieces and 10 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
