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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 109
% Daily Value**
Total Fat 5g
8%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 112mg
5%
Total Carbohydrate 15g
5%
Dietary Fiber 10g
41%
Sugars 1g
Protein 4g
Vitamin A  4%Vitamin C  16%
Calcium  3%Iron  4%
Potassium  10%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichokes Cooked In Marinade

Date Added: July 17, 2009

Ingredients:

4 Artichokes chopped
4 Tablespoons Red Wine Vinegar (1 tsp)
4 Teaspoons Olive Oil use a good grade
2 Cloves Of Garlic cut in half
8 Peppercorns ground to
1 Dash Salt ; (optional)
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Directions:

1. Trim artichoke stems flat and pull off any bruised outer leaves.

2. Cut off t third of artichoke and trim ends of remaining leaves.

3. Place in pot just large enough to hold artichokes side by side.

4. Pour 1 tbs vinegar and 1 teaspoon olive oil over top of each artichoke.

5. Add boiling water to cover, garlic, peppercorns and salt.

6. If artichokes fl place a heavy heatproof plate on top to hold them down.

7. Cover pot with a t lid, and cook about 30 minutes, until tender.

8. Let artichokes cool in liquid Drain artichokes and cut in half lengthwise.

9. Scoop out choke. Serve warm, room temperature or chilled.

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Dietary Notes:
This recipe is very low-sodium with 112.25mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Vinegar, Olive Oil allergies.
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