** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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