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Ingredientes
- 4 x artichoke, stems peeled, and, trimmed, sharp leaf points removed
- 10 x garlic, cloves, finely, minced
- 1/2 c. fresh parsley, minced
- 1/4 c. extra virgin olive oil
- 3 Tbsp. vinegar salt pepper Tomato-Tapenade Vinaigrette
- 2 x garlic, cloves, minced, finely
- 2 tsp black olive paste
- 1 Tbsp. red wine vinegar
- 1 Tbsp. tomato, puree
- 1 Tbsp. minced parsley
- 1/3 c. extra virgin olive oil
Direcciones
- Cook the artichokes in boiling water for 15 min. Drain upside down.
- Open up the artichoke leaves and pull out the pale inner leaves. Scrape out the fuzzy choke and place in dish.
- Mix garlic, parsley, oil, vinegar, salt and pepper. Spoon mix onto each artichoke. Marinate for 10 min.
- Cook the artichokes till they begin to char.
- Serve the artichokes with the vinaigrette as a dipping sauce for the leaves.
- Tomato-Tapenade Vinaigrette:To make the vinaigrette, blend the garlic with the paste, vinegar, tomato puree and parsley. Whisk in oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 281 | 88% |
| Total Fat 31.77g | 40% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 220mg | 6% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.68g | 0% |
| Protein 2.14g | 3% |
