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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichoke Saute

Date Added: December 03, 2009

Ingredients:

3 Unit Artichokes medium
1 Unit Onion sliced
2 Tablespoons Olive Oil or lard
1/2 Teaspoon Tarragon dried
1/4 Cup Water reserved from cooking
1 Cup Mushroom sliced
1 Lemon Juice depending on the
1 Unit Garlic minced
1 Teaspoon Sugar
1/4 Cup White Wine dry
1 Pepper
1 Unit Tomato seeded and chopped
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Directions:

1. Bend back outer pedals of artichokes until they snap off easily near base.

2. Edible portion of pedals should remain on artichoke hearts.

3. Continue to snap off and discard pedals until central core of pale green pedals is reached.

4. Cut off stems and top 2 inches of artichokes; discard.

5. trim outer dark green layer from artichoke bottoms.

6. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers.

7. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.

8. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.

9. Add wine and water and cook until artichokes are tender; salt and pepper to taste.

10. Stir in mushrooms and cook until mushrooms are tender.

11. Stir in tomato; cook until tomato is thoroughly heated.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, Tomato, Sulfites, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption, Onion, Olive Oil allergies.
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