Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
550
Calories
25g
Protein
31g
Fat
56g
Carbs
Counts 10 of 13 ingredients — the other 3 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 |
|---|---|---|
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Soybean | not in our table | 0 |
| Peppermint | 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
- Zest and juice from 1 lemon plus more juice for seasoning
- 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
- 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
- Kosher salt
- 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 tablespoon unsalted butter
- 1 medium red onion, finely chopped
- Freshly ground black pepper
- 2 tablespoons thinly sliced fresh mint leaves
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