dish
Quick and Easy Artichokes with Lemon Vinaigrette

2
Serves
142
Calories
13
Nutrients
12
Vitamins

Ingredients

2 large artichokes
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon finely chopped shallots
1 tablespoon extra virgin olive oil

Cooking Instructions

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

Nutrition Information

Number of Servings: 2
Serving Size
0
Calories
142
Protein
5 g
Total Carbohydrate
19 g
Dietary Fiber
9 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
40 %
Vitamin A
4 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
23 mg
Vitamin D
0 IU
Folate
112 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
146 mg
Iron
3 mg
Phosphorus
344 mg
Potassium
626 mg
Sodium
230 mg
Zinc
2 mg