Sauteed Baby Artichokes With Lemon And Garlic – a delicious recipe with lemon juice, artichokes, unsalted butter, extra-virgin olive oil, garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bring a medium saucepan of water to a boil. Add 3 tablespoons of the lemon juice to a large bowl of water. Working with one artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Halve each of the artichokes, then drop them into the lemon water.
2
Drain the artichokes and blanch them in the boiling water until tender when pierced with a knife, about 3 minutes. Drain well.
3
Meanwhile, melt 1 teaspoon of the butter in the oil in a large nonreactive skillet. Add the garlic and cook over high heat for 10 seconds. Add the artichokes, season with salt and pepper and cook, turning once, until golden brown, about 5 minutes. Stir in the remaining 1 tablespoon of lemon juice and 1 teaspoon of butter and serve.
109
kcal
Calories
8
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 1 1/2 pounds smallest baby artichokes (about 14), 2 teaspoons unsalted butter, 1 1/2 tablespoons extra-virgin olive oil, and more.
Yes, Sauteed Baby Artichokes With Lemon And Garlic falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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