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Recipe Name: Artichoke Saute Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

3 Artichokes
1 Sm Onion, sliced
2 Tablespoon(s) Olive oil
1/2 Teaspoon(s) Tarragon, dried crushed
1/4 Cup(s) Water
1 Cup(s) Mushrooms, sliced
Lemon Juice
1 Cl Garlic, minced
1 Teaspoon(s) Sugar
1/4 Cup(s) White wine, dry
Salt and pepper to taste
1 Tomato, seeded and chopped
73330 25
Bend back outer pedals of artichokes until they snap off easily near
base. Edible portion of pedals should remain on artichoke hearts.
Continue to snap off and discard pedals until central core of pale
green pedals is reached. Cut off stems and top 2 inches of artichokes;
discard. trim outer dark green layer from artichoke bottoms. Cut
artichokes in half lengthwise. Cut out center pedals and fuzzy
centers. Cut each half in fourths lengthwise. Dip or rub all surfaces
with lemon juice. Saute onion and garlic in olive oil; stir in
prepared artichokes, sugar, and terragon. Add wine and water and cook
until artichokes are tender; salt and pepper to taste. Stir in
mushrooms and cook until mushrooms are tender. Stir in tomato; cook
until tomato is thoroughly heated. Upl by Dr. Jim Culveyhouse From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 271
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 2.6mg
Sodium: 647.6mg
Potassium: 697.8mg
Carbohydrates: 41.9g
Fiber: 8.2g
Sugar: 8.3g
Protein: 10.5g

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