Roast Herb Artichokes
Serves 4-6|
Hands-On Time:
|
Total Time:
Ingredients
- 16 fresh baby artichokes
- 1 cup fresh flat-leaf parsley leaves, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon grated lemon zest
- mayonnaise, for serving (optional)
Directions
- Heat oven to 400° F. Trim the top 1/4 of each artichoke. Remove and discard the tough, dark green outer leaves until you can see the pale green heart underneath. Trim the entire stem. Cut each artichoke in half lengthwise.
- In a large cast-iron skillet, combine the parsley, garlic, oil, salt, pepper, and 1/4 cup water.
- Add the artichokes and toss. Roast, stirring twice, until the artichokes are tender, about 30 minutes. Sprinkle with the zest. Serve with the mayonnaise (if desired).
Nutritional Information
- Per Serving
- Calories 204
- Fat 14g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 640mg
- Protein 6g
- Carbohydrate 19g
- Sugar 2g
- Fiber 9g
- Iron 3mg
- Calcium 97mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
