Clean the artichokes: cut off the stems, remove the tough outer leaves and trim the leaf tips with scissors, and put them straight into water with some of the lemon juice, so they don't darken.
KnifeCutting boardBowl
2
Heat the olive oil in a large pan over medium heat.
⚙ Pan-fryingStoveFrying pan
3
Add the garlic and fry, until it turns golden.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the artichokes and cook 3 minutes, stirring.
Stove
5
Add the wine and stock, cover and cook over low heat 30 minutes, until the artichokes are tender.
StoveLid
💡A tight lid and low heat: the vegetable cooks in the steam of the little liquid and softens evenly, without burning or falling apart.
6
Season the artichokes with salt and black pepper, the lemon zest and the rest of the lemon juice.
7
Sprinkle the parsley on top and serve hot.
232calories
6 gprotein
20 gcarbs
14 gfat
● protein 10%● carbs 35%● fat 55%
Per serving (250 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
White wine: measured in cup in this recipe: 1 cup = 240 g · 82 kcal per 100 g · More about White wine →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
