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Garlic Sauteed Artichokes
Source: Enlitened Kosher Cooking by Nechama Cohen

Baby artichokes sauteed with garlic and a hint of citrus.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 53.4
Total Carbs 6.8 g
Dietary Fiber 3.0 g
Sugars 1.1 g
Total Fat 2.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 4.9 mg
Protein 2.0 g
Sodium 73.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  fresh artichokes
0 1/2 each  fresh lemon juice, per fruit
1 tbsp  olive oil
1 pinch  salt and pepper
3 each  medium garlic cloves
  1. Use a large serrated knife and cutting board. Cut off artichoke stems. Cut off the top leaves, approximately 1/4 inch down, then trim the rest of the leaf tops with a kitchen scissors. Place in a bowl filled with water and a few tablespoons of vinegar. Soak for 3-5 minutes to remove any insects. Rinse well with cold water and check.
  2. Place artichokes in pot, tops down. The pot should hold the artichokes tightly together. Add rest of ingredients and cover with cold water. Bring to a boil over high heat. Lower heat and cook until a knife inserted in the center of the bottom portion of an artichoke comes out easily, approximately 40-60 minutes.
  3. To serve, place on a large plate. Put vinaigrette dressing (made from any recipe- optional, or eat plain) in a separate dish for dipping.

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