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Marinated Artichoke Hearts
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 736
% Daily Value**
Total Fat 56g
Saturated Fat 8g
Unsaturated Fat 6g
Cholesterol 0mg
Sodium 2597mg
Total Carbohydrate 58g
Dietary Fiber 39g
Sugars 6g
Protein 13g
Vitamin A  9%Vitamin C  118%
Calcium  16%Iron  36%
Potassium  41%Vitamin E  28%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Marinated Artichoke Hearts

Date Added: October 30, 2020


7 Artichokes large
2 Lemons cut in half
2 Teaspoons Kosher Salt or table salt
3 Tablespoons White Wine Vinegar ;
1 Teaspoon Dijon Mustard or honey mustard
2 Cloves Of Garlic finely chopped (up to 3)
1/2 Cup Olive Oil or lard
1/4 Cup Italian Parsley finely chopped
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1. Remove the stems from the artichokes, bending back until it snaps off, or cut with a paring knife.

2. Immediately rub the bottoms with one of the lemon halves.

3. Pull off the tough leaves until you are left with tender leaves.

4. You will see immediately where the artichoke bottom is; cut off the cone leaves, leaving the bottom (or heart).

5. Remove the choke using a teaspoon. Using a paring knife, cut around the heart to remove all bits of green.

6. Place in a large bowl of acidulated water. Bring a large pot of water to a boil, add the juice of the remaining lemons and two teaspoons of salt.

7. Add the artichoke hearts and simmer for 15-20 minutes or until just tender when pierced with a knife.

8. Remove from the heat and allow to come to room temperature in the water.

9. Cut into quarters. How to Prepare the Vinaigrette: Place the vinegar, mustard, and garlic in a blender and blend until smooth.

10. With the motor running, slowly, drop by drop at first, add the olive oil until emulsified.

11. Season with salt and pepper. Place the artichokes in a medium bowl, toss with the vinaigrette and stir in the chopped parsley.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 118% of your daily recommended intake per serving. This recipe is high in Vitamin E with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Mustard, Vinegar, Olive Oil, Citric Acid allergies.
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