Extra-Virgin Olive Oil and Artichokes

Name: Extra-Virgin Olive Oil and Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges artichokes; 59 milliliters dry white wine; 4 garlic cloves, coarsely chopped; 1 lemon, halved, plus 2 teaspoons fresh lemon juice; 59 milliliters extra-virgin olive oil, preferably Spanish; 4 servings Salt; 118 milliliters water

Extra-Virgin Olive Oil and Artichokes might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free, primal, and vegan recipe has 204 calories, 5g of protein, and 14g of fat per serving. If you have lemon, wine, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base. Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water.

Ingredients you will need

Artichoke