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Ingredientes
- 12 x baby artichokes Lemon juice as needed
- 1/4 c. extra-virgin extra virgin olive oil
- 1 med Spanish onion peeled, minced
- 1 x garlic clove peeled, minced
- 2 Tbsp. minced fresh Italian parsley
- 1 med Idaho potato peeled, diced fine Salt to taste
- 6 c. warm water
- 3 x romaine lettuce heads well rinsed, and cut crosswise into 1" slices
- 3 c. shelled fresh or possibly frzn peas
- 1/2 tsp minced fresh mint - (to 1 tspn) Freshly-grnd black pepper to taste
Direcciones
- Trim artichoke tops and outer leaves, cut lengthwise into six wedges each. Soak artichoke wedges in 1 qt water and 1 Tbsp. lemon juice for a half hour.
- Hot 3 Tbsp. oil in a soup pot over medium heat. Add in onion, garlic and half the parsley. Saute/fry for 2 to 3 min, till onion is translucent/soft. Add in potato and cook 10 min, stirring occasionally with a wooden spoon.
- Drain artichokes and add in to pot. Season with salt and cook for 5 min. Add in the warm water, cover and simmer for 15 min. Add in lettuce and peas and cook, covered, 15 min more.
- Remove from heat and adjust seasonings. Garnish each serving with mint, black pepper and remaining parsley and extra virgin olive oil.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 120 | 74% |
| Total Fat 13.59g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 228mg | 7% |
| Total Carbs 9.77g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.43g | 1% |
| Protein 1.23g | 2% |
