Artichoke Bottoms With Garlic

Artichoke Bottoms With Garlic

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Servings: 4
Calories: 334


  • 12 large globe artichokes
  • 1 lemon
  • 7 floz chicken stock
  • 4 tbsp olive oil
  • 2 cloves garlic peeled
  • 2 tbsp chopped parsley
  • salt and white peppercorns


  • Gently boil the artichoke bottoms in vegetable stock.
  • Fill a large bowl with water acidulated with the lemon juice.
  • Prepare the artichokes, stripping each one right down to its fleshy base; remove the choke and cut off the stalk. Use a small sharp knife to pare away any rough edges and drop immediately into the acidulated water.
  • Choose a very large frying pan or saucepan to accommodate all the drained artichoke bottoms in a single layer (or use 2 pans). Pour the stock and the oil all over them. Add the whole but lightly crushed garlic cloves and sprinkle with the parsley.
  • Season with a small pinch of salt and some freshly ground pepper. Cover tightly and simmer for about 20 minutes, or until tender. Serve hot.
Calories: 334 kcal
Carbohydrates: 45 g
Protein: 14 g
Fat: 15g
Saturated Fat: 2 g
Cholesterol: 2 mg
Sodium: 437 mg
Potassium: 1530 mg
Fiber: 22 g
Sugar: 5 g
Vitamin A: 226 IU
Vitamin C: 62 mg
Calcium: 183 mg
Iron: 5 mg
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