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Garlic Sautéed Artichokes recipe

Garlic Sautéed Artichokes recipe

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Fresh artichokes are sautéed in garlic butter before steaming in this Italian-inspired vegetable dish.

104 people made this

IngredientsServes: 4

  • 2 large globe artichokes
  • 3 cloves garlic, chopped
  • 30g (1 oz) butter

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 2cm (3/4 in), and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
  2. Melt the butter in a large frying pan over medium heat. Add the garlic, and sauté for about 1 minute to flavour the butter. Arrange artichoke halves cut-side down in the frying pan. Sauté for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 60ml of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

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Reviews & ratingsAverage global rating:(101)

Reviews in English (71)

by Cheryl

Nice change from the usual method of cooking artichokes. Before I sauteed them, I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes, I poured the sauce from the pan over them. Yum! Thank you for this recipe.-07 Apr 2006

by RABERNET

Wow! I love artichokes and always just boiled them before. Had fun getting the choke out, but I think I have a method now. I doubled the butter and garlic the second time I made it and doubled the water for steaming. I also doubled the steam time, found it was much more tender that way. I always dip my artichoke in a simple butter and lemon mix. The garlic was a wonderful addition to the flavor! And this week, artichokes are on sale. My boyfriend doesn't care for artichokes, so I just make this recipe with two artichokes as my complete dinner! Yum, yum, yum! A definite keeper! I can't wait to visit my folks and cook it for them this way! Thanks for the recipe. I'll also try some of the other suggestions folks have made so far.-03 May 2002

by SWEETJAM

I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty!-03 Jan 2003


Sauté of Artichokes, Wild Mushrooms and Garlic

The combination of artichokes and mushrooms gives this dish a rich, earthy, almost meaty quality, making it a great vegetarian alternative. You can use any dried mushroom, but porcini will give the deepest flavour. Serve with polenta or cooked pasta.

⅓ oz (10 g), about ½ cup (125 mL) loosely packed, dried porcini mushrooms
1 cup (250 mL) boiling water
12 small or 6 large prepared artichokes (see Preparation below)
3 tbsp (45 mL) olive oil
1 shallot, finely chopped
1 large thyme sprig
½ cup (125 mL) dry white wine
3 garlic cloves, germ removed and thinly sliced
Sea salt and freshly ground black pepper
½ cup (125 mL) garlic chives,
cut in ½-inch (1-cm) lengths
2 tbsp (25 mL) unsalted butter
Freshly grated Parmesan cheese

1. Place the mushrooms in a bowl and pour over the boiling water, leave to soak for 30 minutes.

2. Meanwhile, drain the artichokes, pat dry and cut the small artichokes into quarters or the large artichokes into 8 pieces, lengthwise.

3. Carefully remove the mushrooms from the soaking liquid, squeeze dry and chop coarsely. Strain the soaking liquid through a fine sieve, discarding the dirt. Set the chopped mushrooms and liquid aside.

4. Heat the oil in a frying pan over medium heat and add the artichokes, chopped shallot and thyme. Cook, stirring occasionally, for 5 minutes or until the shallot and artichokes are golden.

5. Pour the wine into the pan and deglaze by scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the mushrooms, the soaking liquid and garlic to the pan. Season well with salt and pepper and bring to a boil. Lower the heat so the liquid simmers cover and cook for 5 minutes.Uncover, add the garlic chives and continue to cook, uncovered, until the artichokes are tender, about 5 minutes. Remove the thyme sprig and stir in the butter. Serve over polenta or pasta and pass the grated Parmesan cheese.

Preparation
There is a saying that with artichokes you discard more than you eat, and it is true that you must be ruthless in their preparation, unless eating them simply boiled. Begin by bending back the leaves and snapping them off . At first the whole leaf will snap off , and then as you continue working around the artichoke the leaves grow more tender, so less and less of each leaf will break off until you reach the inner, pale green leaves which will no longer snap but just tear. Next, cut off the top third of the artichoke and discard, and trim the stem. Using a small knife, peel the stem and the base of the artichoke, removing all traces of dark green. Now open up the centre of the artichoke. Purple-tipped leaves indicate the artichoke has a hairy inedible choke. Pull out these purple leaves and with a small spoon or melon baller, scrape away the choke. Rub the artichoke with a cut lemon and drop into a bowl of acidulated water (2 tbsp/25 mL lemon juice to 4 cups/1 L water) to minimize the discolouration, until ready to use. The globe artichoke has been a popular vegetable since Roman times and is the only true artichoke. A member of the thistle family (which explains why its “leaves,” really petals, often conceal a sharp thorn), it probably originated in North Africa—certainly, the name comes from the Arabic. The part of the plant we eat is actually the fl ower bud. While it can be intimidating to the novice, the artichoke, when properly prepared, is a delicious, versatile vegetable that can be boiled, stuffed, braised, fried or even eaten raw.

Tips
• Always choose plump artichokes with tightly closed leaves that are heavy for their size. If they have a stem it should be firm.

• Squeeze the artichoke in your hand. A fresh one will squeak and feel springy.

• Cook your artichokes as soon as possible after buying them. If necessary you can store them for a couple of days, wrapped in wet paper towel, in the refrigerator.

• There are two types of globe artichokes available large mature artichokes that can weigh up to 1 lb (500 g) or more, and smaller immature buds. These lateral buds grow lower down the stalk and are removed so the primary bud can develop. Whether small or large, artichokes are cleaned in the same way, however the smaller ones often have little or no choke and can be eaten whole.

• Artichokes contain cynarin, a chemical that causes anything you eat after them to taste sweet and makes matching wine to artichoke dishes tricky.


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Very delicious. I did listen to a few of the reviews. I am a wine drinker and I liked the flavor of the wine with artichokes. I added the garlic in at the same time as the herbs at to not burn. I did use the fresh herbs and added half of lemon juice during cooking and after.

I used some of the recommendations listed and this recipe turned out great! Used all fresh herbs instead of dried (same quantities), and substituted chicken stock instead of white wine so you can taste the artichokes more. It's definitely a good idea to add the garlic at the end of the sauté, just before adding the liquid. Otherwise, it's too easy to burn it.

This dish makes an excellent sauce for fettuccine, especially with the addition of mushrooms. I actually prefer a bit more lemon.

A great way to prepare baby artichokes for PIZZA. Prepare as described (except I used sherry and chicken broth instead of white wine). Then quarter them and place them on top of a thin crust pizza, to be baked on a pizza stone or in a wood fired oven.

I would make this again but only w/four easy alterations. First, sautee garlic AFTER liquid is added, it will burn in oil on its own, no matter how careful you are. Secondly, I agree about the lemon. Add half and save half for the end if you need it. Third, two cups is too much wine. Substitute one with broth, much lighter. Fourth possibly, substitute fresh herbs at end instead of dried in the beginning. I liked the end result of a thick gravy, but the longer it sits, it thickens moreso. Just add a little more broth. In summary, easy on the lemon and wine. As others mentioned, they are too overpowering for the delicate artichoke. I would try this again with those changes, and I feel it would taste more like it should have.

This was easy and even tsted great cold the next day. Seems like the recipe would feed more like 6 people.

Excellent dish, very flavorful. I also agree it probably would be better with a tad less lemon, I drizzled a little olive oil over to temper the acidity.

I made this recipe quickly as a snack when family was coming over for a long day in NYC. It was quick and completely stole the show! We couldn't believe how easy and excellent it was. I've made it several times since.

I first saw this prepared on TV by Sarah Moulton (executive chef for Gourmet magazine) She said it was delicious so I had to try it. Her recipe was doubled. I ended up simmering the dish for close to an hour (yikes)! But it turned out delicious! I would decrease the lemon by a little bit though. I served it as an appetizer with some foccacia bread and assorted crackers with a little spoon so guests could scoop it up and put it on the bread. Many raves!

I have to agree with Jo Jo. I was careful about following the recipe and wound up with a gummy mess. It wasn't pretty to look at and it just didn't taste all that great. I agree also with Patty -- the simpler the better when it comes to glorious artichokes.

This is a tasty, flavorful recipe -- and easy, too! We served it over angel hair pasta and it was perfect. I'm not sure how some of the other cooks (see below) wound up with a gummy result -- just keep an eye on the sauce during the last simmer and take it off early if it reduces too quickly.

This recipe is way over flavored loose the artichoke taste. If I did it again I would prepare the ɼhokes by pulling leaves, trimming, and quartering, then stem until tender and finish off sauteeing with lemon and butter. Artichokes have a wonderful flavor, but it's lost in this recipe.

This recipe worked great for me and was enjoyed by the whole family. Wouldn't change a thing.

I was going to write all the things I thought were wrong with this recipe, but that might take a long time. This was just so wrong. I ended up with some gummy, pasty, bitter little ɼhokes that were visually unappealing. And they didn't taste good either.


Artichoke, Mushroom and Onion Sauté

It’s recipe redux time and the theme is Spring Cleaning!

“Go through your pantry, cupboards, freezer, or fridge what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”

Now is the perfect time to share this news with you….

Spring cleaning is not only inspired by recipe redux, but also by the fact that we are packing up from Washington and moving a mere 2,500 miles away! That’s right, in a couple months we will be back to Southern living in small town, Louisiana to be exact! While I have never lived in Louisiana, I have visited a few times since growing up in Texas.

I have a lot of mixed feelings about the move. I have really fallen in love with Washington. The schools, both within a mile from our house, are amazing. I personally love the weather (I know you don’t hear that from a lot of Pacific North-westerners but for the 3 years we’ve lived here it’s been great), there are no bugs (I mean a few spiders, but no mosquitos or cockroaches) and it’s a beautiful state.

But there are advantages to moving down south- the job will be a good one for my hubby, we will be closer to family and get to experience life with Daiquiri stands. Lol. No joke I hear they have them on practically every corner.

So since the theme of Recipe Redux is spring cleaning I looked through the pantry and fridge to see what needed to be used. The canned artichokes stood out. Also, this recipe was inspired because my readers (that’s you!) voted to see a vegetarian dish and I always have fresh veggies around due to my weekly CSA delivery.

I don’t tend to use many canned vegetables, but I do love to have these artichokes stocked in the pantry, as they are great to addition to sautés or quiche.

A few other basics like pasta (I love the gluten free blend from tru Roots) and I always have a caseload of vegetable or chicken broth on hand. Homemade ghee also makes a nice pantry staple.

This is one of my favorite veggie combos so I sautéed it all and spooned it over little pasta. You could definitely eat this with any grain you like or just as a plain side dish. It’s also yummy with eggs. Or would be great over a chicken breast or piece of steak! Or as a plain side dish. For that reason (and after much obsessing) I decided to name it a “sauté” instead of a pasta dish so you could really see the versatility.

If you want to add even more flavor and are not vegetarian, sauté some chopped bacon first then proceed with the veggies. Yum, yum! And you know what would’ve been perfect on top? Fresh herbs… like chopped parsley or basil. However, when you are spring cleaning you aren’t supposed to go buy more stuff! So I had to make do.

This dish can be on the table in under 30 minutes so it’s definitely a good weeknight recipe.

[Tweet “Asparagus, Mushroom and Onion Sauté- a versatile dish made in under 30 minutes via @nutritiouseats #glutenfree #reciperedux #veggies”]


Sauteed Jerusalem Artichoke Recipe

Also known as sunchokes, Jerusalem artichokes should not be confused with globe artichokes. This tuber or root vegetable, also known as earth apple, sunroot or topinambour, is in the same family as the sunflower, and there is a Jerusalem artichoke recipe for every palate once you know how to cook this tuber.

They are perhaps easier to find in Europe than in the United States, although the roots are often used to make inulin, which is used as a source of dietary fiber in processed food instead of other fillers such as sugar.

Jerusalem artichokes are high in potassium, iron and thiamin, low in calories, and a great source of fiber. They are diabetic-friendly because the primary carb is inulin which barely affects blood sugar. If you have spotted these in the market and wondered what they are or what to do with them, grab some next time and you can discover how tasty they are, and what a unique and special flavor they offer when you prepare your own Jerusalem artichoke recipe.

Different Sunchoke Types for a Jerusalem Artichoke Recipe

You can get different types of Jerusalem artichokes and some are smooth while others have lumps and bumps on. Some are round while others are long, and the skin varies from pink or red to beige or brown.

When buying them you want sunchoke artichokes which are blemish- and black spot-free, and ones which are firm because sponginess means they’re old. You can keep them in the refrigerator for a few weeks before making a Jerusalem artichoke recipe if you need.

What Do Jerusalem Artichokes Taste Like?

They are nutty and sweet and you can eat them raw, perhaps shaved thinly into your next salad and drizzled with extra-virgin olive oil, or enjoy them roasted or sauteed.

More Ideas for Jerusalem Artichokes

You can eat them peeled or with the skin on. Skin-on is fine for salad but peeled is better if you’re cooking them else the skin might toughen.

Try them raw in coleslaw, mixed with cabbage and carrots, or make a sunchoke soup recipe or creamy pureed artichokes instead of having mashed potatoes.

You can even slice them finely and fry them in a skillet of hot oil to make chips. That is a great Jerusalem artichoke recipe you can try. Brown them, drain them on paper towels and sprinkle with salt to serve. You can also pickle them with mustard seeds and turmeric. The following recipe is my go-to preparation method. I threw in a splash of white wine since I was cooking with it (OK drinking it) anyway and that complemented the overall flavor. You don’t have to do this, of course, but it is nice.


Artichokes in Low Fat Garlic Butter

These are awesome! They’re low calorie, low fat, gluten-free, and high in fiber. Talk about a delicious and different way to makes artichokes. I’ve cut the fat and calories by using a small amount of reduced-fat butter. To make them gluten-free or Paleo, see options in ingredients, below. The skinny for 1 serving, 67 calories, 3 grams of fat, 4 grams of fiber, and just 1 Blue WW Freestyle SmartPoints and Green . I bet they’ll become your new favorite way to prepare them!

Prep Time: 10 minutes
Cook Time: 50-60 minutes


Ingredients

2 large artichokes (about 1 pound each)

3 cloves garlic (1 tablespoon), chopped

2 tablespoons reduced-fat butter (for gluten-free use Smart Balance Light or I Can’t Believe its Not Butter Light. For Paleo, regular butter)


Instructions

1. Wash artichokes just before using. Make sure to flush out any dirt found between the leaves. Slice off the stem to form a flat base.

2. Fill a pot with about 3 inches of water. Add lemon juice to the water. Place artichokes in water. Make sure they sit on the bottom. Bring to a boil, cover, and cook over moderate heat for about 40-50 minutes until a leaf comes off easily. Drain and cool enough to handle.

3. Using a sharp knife, cut each artichoke in half. Using a spoon, remove and discard the fuzzy choke.

4. Melt 1 tablespoon butter in a large nonstick pan over medium heat. Add garlic and saute for 30 seconds, to flavor the butter. Arrange artichoke halves cut-side down in a pan. Saute over medium heat for about 5-6 minutes or until lightly browned. Move artichokes around a few times while cooking. Turn over, add 1 tablespoon butter and move around to melt. Continue cooking for about 5 -6 minutes until browned. Turn artichokes over and cook for 1 additional minute.

5. Remove artichokes from heat. Sprinkle with a little pepper and garlic powder, if desired

Serves 4 (each serving, ½ artichoke)


Healthy Benefits

Artichokes are low in calories, with only 68 calories for one medium cooked globe. They are naturally fat-free and a good source of fiber, potassium, and magnesium.

Garlic promotes circulation and lowers cholesterol. It also contains sulfur compounds that may prevent cancer growth.


Shopping Tips

Look for artichokes that are deep green and heavy for their size. Store them unwashed in a plastic bag in the fridge for up to four days.


Prep Tips

To save time, there’s no need to snip the sharp tips from the artichoke leaves with scissors, as often advised. Those thorny parts will soften during cooking. They do look better when trimmed so I usually trim them when serving for company.

Artichokes discolor when they come in contact with uncoated aluminum and cast iron. Cook them in a nonstick pot or stainless steel pot.


WW Freestyle SmartPoints
1- Blue
WW SmartPoints
1- Green
WW POINTS PLUS
2


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I've had this recipe at a cafe similar to the one in Whole Foods and loved it. So, I wanted to make it. After reading some of the poor reviews, I made the following changes with excellent results: 1. Cooked the artichoke hearts (Trader Joe's frozen) according to the package directions BEFORE sauteing them. Drained well. 2. I added fresh spinach to the recipe (5 oz pkg. next time Iɽ use 10 oz). Poured some oil over the spinach and coated it before putting it into the pan. 3. Put about 2 Tbs oil into the pan and sauted about 2 large cloves of garlic chopped fine for a few minutes on med/low. Did not allow to brown. Added the spinach, and then the artichokes. 4. Saute for about 8 minutes or so. Added salt about half-way in. I didn't use parsley b/c I just didn't want it. I didn't feel that it needed lemon probably b/c the artichokes were properly cooked. I had this for breakfast and it was delish!

I agree with the cook from Portland below - the frozen artichoke hearts were flavorless and tough (I used the ones from Trader Joes). My family ate it with a brave face but no one said much. I won't make again.

Frozen artichoke hearts at Trader Joe's. $2.99 for 12oz bag. A nice side dish with the lamb burgers. Next time I'll add more garlic and finish with a squeeze of lemon juice.

Maybe it was the brand of frozen artichokes (Birds Eye C&W), but they were kind of bitter, a little tough in places, and just kind of bland. Maybe the recipe could do with more garlic. Maybe some lemon? I'm not going to try it again, though. Frozen artichokes are too expensive (almost $5/box!) for their quality. Iɽ rather have fresh vegetables, anyway.

I simmered 2 cloves garlic (grated on microplane)in 1 TB.olive oil for 5 minutes making sure it didn't brown added canned drained artichokes raised heat and cooked until water evaporated and it browned slightly and added 1 TB chopped parsley. Husband really liked. Great for a busy weeknight dinner.

Taking other reviewers suggestions, I also added extra garlic, parsley, cheese, salt and simmered it in white wine. I still found it to be very bland.

I read all the reviews, and used canned ɼhokes drained well. I toasted the garlic in the oil then sauteed the ɼhokes til golden. We grated Parmesan on top and loved it! A great alternative to potatoes or other starchy sides. Didnt care about a lot of liquid-just the toasty ɼhokes.

This is a good, simple side dish. It is easy to cut in half, which I do since there are only two of us. Goes great with rice pilaf and a grilled chop what could be an easier week night meal? You can also add butter and serve this over linguini or similar pasta. YUM!

I only had a 12oz bag of artichokes, so I stretched the recipe by adding a celery root, diced and boiled until tender, and some chopped jarred red pepper. Sauteed it all in olive oil and butter, then added some white wine & covered it to simmer until absorbed. Granted, my mother's favorite foods are artichokes and celery, but she said it was the best vegetable dish possible.

It seems as if this recipe is missing ingredients. I used frozen artichokes, as the recipe asked, and did not thaw in a colander, and there was no liquid to simmer. Maybe some white wine or lemon juice would have helped. I added some butter and more olive oil, and once they were nearly done I also added sun dried tomatoes and pine nuts. Still, it was disappointing.

A classic. I use canned artichoke hearts, but kept the rest the same. So good, everyone loves it.

I was disappointed in this recipe. It was mediocre at best. Maybe some white wine would have helped it out.

As one who is not a cook, but willing to experiment in the kitchen. this was fantastic!! Followed the recipe and added to it. After cooking those babies, I breaded them(italian) and covered them with parmesan cheese and baked for another 10 minutes @350.

VERY quick and easy! Made a very nice side dish.

Certainly quick and easy. I had to use canned artichokes, so I think the broth was prob more watery as a result. Seems more like a pasta sauce than a true side dish.

Very good - don't be shy with the garlic!

If you like artichokes, this is a delicious way to make them. I had canned artichokes on hand and it was fine providing you rinse very well to rid that metal taste. You could even increase oil or add butter and chicken stock and serve over linguini. Delicious!

This was so easy and delicious! I had a few cans of artichoke hearts and no ideas and this recipe saved the day. I had also added a few black olives for color contrast, and the taste was incredible.

I love artichokes and garlic together and this was a simple and delicious recipe. But like the reviewer from Virginia, there was no liquid in mine either so it never simmered! But this was my fault because I thawed the frozen artichokes in a colander I should have left them sealed in their original packaging while they thawed. Then maybe there would have been some liquid in my pan. Nevertheless, I really enjoyed this easy and tasty dish and will make it again.

These artichokes tasted good but they were really tough. Maybe some liquid would help, then they could simmer longer and become tender.

This is the kind of dish that shows off the freshness of your ingredients. Even if you use frozen artichoke hearts, your oil should be a great olive oil, your garlic the freshest you can get. That in mind, this is a great Tuscan recipe. I have no idea what the cook from Richmond, VA was talking about. no simmering occurred? Lady, do you know how to cook? These flavors were full of artichoke in their prime.

I was a bit hesitant to make a dish so very heavy on the artichokes but the flavor was complex enough to suit. I used canned (because the grocery was out of frozen) and simmered them a bit without the lid to compensate for the extra moisture. I also added lemon just at the end and I think that made all the different.

What is up? All the reviews were great - the recipe did not work for me - no simmering occurred - and I had to add at least 3 tble of fresh lemon juice and a ton of salt to make it edible. I simply don't understand the rave reviews this received.

I tripled this recipe for a pot luck - that made it awfully garlicky, but wonderful and decadent. Iɽ definitely make it again but only for a garlic lover (like myself).

I added a bit of fresh lemon juice and canned artichoke hearts, it was delicious.


Fried Artichokes with Lemon Garlic Sauce

  • Fried artichokes are one of my favorite appetizers at the restaurant that my family and I eat at often. Last time we were there I paid detailed attention to the flavors and details of the dish so that I could try to replicate it on my own at home.

These Fried Artichokes with Lemon Garlic Sauce tasted just like the ones at the fancy restaurant but made at a fraction of the cost.

Start off with canned and quartered artichokes – no meticulous chopping here. The artichokes are dipped in an egg mixture, coated in a Parmesan breadcrumb crust, and then fried for a few minutes to get them nice and crispy. A quick light lemon garlic sauce is the perfect compliment to dip them in.

I have eaten artichokes boiled and steamed, in dips and salads heck, I even have fake artichokes in my flower arrangements around my kitchen. But until recently I hadn’t discovered that my favorite way to eat an artichoke is fried.

I was thrilled to discover that frying the artichokes actually brings out their sweetness. These Fried Artichokes definitely aren’t your typical appetizer but are unique and tasty. They are a quick and easy appetizer to whip up for your friends or family.


5 Dishes That’ll Make You Fall in Love with Baby Artichokes

Fresh artichoke season, which is at its peak from March through May, has arrived, and we can’t get enough of the sweet green thistle . And as much as we love generously-sized globe artichokes , there’s a special place in our hearts for their smaller cousin, baby artichokes.

Baby artichokes are young artichokes that haven’t fully developed chokes, the mass of immature florets in the center of the plant that are too prickly to be edible. Not having to wrestle with the choke means that baby artichokes easier to prepare, since you can consume the entire vegetable. Since they’re immature, they’re also tender and sweet—the perfect metaphor for spring. Check out our video to learn how to trim baby artichokes.

Once you’ve properly trimmed them, try your hand at one of these five recipes that take advantage of fresh, peak-season baby artichokes.

A gently steamed artichoke leaf dipped in melted butter is exquisite, but grilled baby artichokes only improve on a good thing.


Easy Healthy Recipes

This is a simple to prepare, yet easy healthy recipe that contains just 3.6g of fat per serving.

Whole artichokes - 6lbs
Olive oil - 1 tbsp
Garlic (diced) - 4 cloves
Portobello mushroom caps (sliced) - 3 cups
Fresh parsley (chopped) - 2 tbsp
Lemon juice - 1/4 cup (mixed with 4 cups of water)
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon

Easy healthy recipe cooking instructions:

  • Cut off the artichoke stems and also cut off the artichoke tops.
  • Remove the bottom leafs and the hard outer leafs, and then cut each artichoke in half horizontally.
  • Remove the fuzzy thistle with a spoon, and also cut the artichoke bottoms into quarters then dip in to the lemon water then drain.
  • Put artichoke in a saucepan, cover with water, then bring to a boil.
  • Turn down the heat, and let it simmer for 15 minutes until soft. Drain the liquid.
  • Heat the olive oil on medium-high heat and add the artichoke with garlic.
  • Saute for 2 minutes then add in the mushrooms. Cover, and cook for 2 more minutes until mushrooms are soft.
  • Add in salt, pepper, and parsley, and serve.

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