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Suggest a better descriptionTrim off all of the tough outer leaves from the artichokes. Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem. Quarter the artichokes. (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice. Heat the chicken stock to a simmer in a medium saucepan. In a skillet, heat the butter over medium-high heat. Add the artichokes, garlic, and salt and pepper to the skillet. Saute, tossing, for 5 minutes. Using a slotted spoon, transfer the cooked artichokes and garlic to the simmering stock. Add parsley and simmer, covered, for 15 minutes. Uncover, add peas and simmer for 5 minutes longer. Serve hot with grated Parmesan or pecorino cheese. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 107 | ||
Calories from Fat: 104 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 2.4mg | 0 % | |
Potassium 37.1mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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