extra virgin olive oil
1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors.
2. Place the artichokes, stem end down, in a microwaveable dish with about 1/2 cup of water. Cover the dish with plastic wrap and microwave on high for 4 to 5 minutes or until the stem end of the artichoke is just tender when pierced with a knife.
(The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.)
3. In a small bowl, whisk the lemon juice, lemon zest, shallots and olive oil together. Season with salt and pepper to taste.
4. Serve the artichokes with a small bowl of vinagrette to dip the leaves in.
Serving Size: 1 artichoke with vinaigrette
Number of Servings: 2
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin