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Ingredientes
- 3 Tbsp. fresh lemon juice
- 10 x baby artichokes
- 1/2 c. dry white wine
- 1/2 c. dive oil
- 3/4 c. chicken stock or possibly water
- 4 clv garlic halved
- 3 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh mint plus fresh mint leaves for garnish
- 1 tsp coriander seeds lightly crushed
- 1/4 tsp black peppercorns coarsely grnd
- 1 lb small white or possibly brown mushrooms quartered
- 1 x salt and freshly grnd pepper to taste
Direcciones
- Fill a large bowl with water and stir in lemon juice.
- Cut off stem and about 1/2 inch from tip of each artichoke.
- Peel away about 2 layers of leaves till artichokes are pale green.
- Cut artichokes into quarters lengthwise and add in artichokes to bowl of lemon water to prevent discolouration.
- In a large saucepan combine wine extra virgin olive oil stock or possibly water garlic parsley minced mint coriander and peppercorns and bring to a boil.
- Drain artichokes add in to pan cover and simmer for 15 min.
- Add in mushrooms and simmer another 10 min.
- Let cold and add in salt and pepper.
- Put in a shallow bowl and sprinkle with mint leaves.
- Serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 849g | |
| Calories 404 | |
| Calories from Fat 20 | 5% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 1841mg | 53% |
| Total Carbs 71.09g | 19% |
| Dietary Fiber 44.0g | 147% |
| Sugars 6.98g | 5% |
| Protein 17.32g | 28% |
