• 12minutes
  • 110calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 baby artichokes

  2. 1/4 cup(s) olive oil

  3. 3 medium garlic cloves , sliced

  4. 1/2 teaspoon(s) salt

  5. 1 cup(s) water

  6. 1/2 teaspoon(s) coarsely ground black pepper

  7. 1/3 cup(s) oil-cured or Kalamata olives , pits removed and olives coarsely chopped

  8. Lemon wedges for garnish

Instructions Jump to Ingredients ↑

  1. Trim baby artichokes: Bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half.

  2. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add artichokes and cook 5 minutes; drain.

  3. Dry skillet. In same skillet, heat olive oil over medium-high heat. Add garlic and cook until lightly browned. Add artichokes; brown 2 minutes. Stir in salt, pepper, and 1 cup water; cook, covered, until artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Stir in olives; heat through. To serve, spoon into bowl; garnish with lemon wedges.


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