Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
638
Calories
34g
Protein
49g
Fat
20g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 tablespoons (4 ounces) unsalted butter, softened
- 4 salted anchovy fillets, rinsed, and finely chopped
- 2 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
- 1 teaspoon kosher salt
- 1 teaspoon finely ground fresh black pepper
- 1 tablespoon freshly squeezed lemon juice
- 8 medium globe artichokes, 10 to 12 ounces each
- 3 to 4 lemons, halved and seeds removed
- Kosher salt, for salting the water
- About 1/4 cup canola or vegetable oil
- About 1/4 cup coarsely chopped flat-leaf parsley
- Fleur de sel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes