| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Breads, Italian, Muffins & r, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | oz | White wine |
| 1 | oz | Fresh rosemary |
| 4 | oz | Virgin olive oil |
| 2 | oz | Lemon juice |
| 2 | Cloves garlic, chopped | |
| 10 | oz | Water |
| 1 | t | Black peppercorns |
| 4 | Artichokes, stems cut to 1 | |
| 5 | " |
INSTRUCTIONS
Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room temperature. Recipe By : Carlucci on Halsted Street, Chicago From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 683
Calories From Fat: 480
Total Fat: 53.2g
Cholesterol: 159mg
Sodium: 103.1mg
Potassium: 440mg
Carbohydrates: 4g
Fiber: 1.2g
Sugar: <1g
Protein: 39.8g