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Recipe Name: Artichokes Provencal Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Baby artichokes
OR artichoke hearts
1 Lemon, juiced
2 Tablespoon(s) Olive oil
1 Onion, finely chopped
1 Sprig fresh thyme
OR 1 tsp dried thyme
2 Bay leaves
Sea salt
Black pepper
1 Cup(s) Dry white wine
Cut leaf tips off baby artichokes and trim off tough outer leaves. Cut
each artichoke in half and remove the choke. Alternatively, if using
large artichokes, cut out hearts, reserving remainder for another use.
Immediately drop cut artichokes into bowl of water to which you have
added lemon juice to prevent discoloration. Heat olive oil in large
frying pan over low heat. Add onion, drained artichokes, herbs, salt
and pepper and wine. Cook, covered 45 minutes, or until tender,
stirring from time to time. Serve warm or at room temperature. EACH
142 cals, 5g fat, 36%cff. Recipe from THE VEGETABLE MARKET COOKBOOK by
Robert Budwig, 1993, Ten Speed Press. Recipe by: Budwig's Vegetable
Market Cookbook Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 119
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 70.5mg
Potassium: 321.6mg
Carbohydrates: 11.8g
Fiber: 4.4g
Sugar: 1.4g
Protein: 2.8g

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