Photo: Ernest Porzi
Artichoke Hearts with Citrus Zest
8 ingredients
openrecipes
Prepared with jarred artichoke hearts, this little antipasto tastes fantastic and is very easy to make on short notice. For the marinade, use fresh citrus and a good, fruity olive oil. Serve alongside Boucheron, Banon or feta cheese.
Estimated Nutrition (whole recipe, rough)
200
Calories
5g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 jar (12 oz.) water-packed artichoke hearts
- 3 Tbs. extra-virgin olive oil
- Grated zest of 1 lemon
- 2 tsp. fresh lemon juice
- 1 tsp. minced fresh flat-leaf parsley
- 1/2 tsp. sea salt
- 1 to 1 1/2 tsp. mixed red and black peppercorns
- 2 Tbs. capers or small caper berries, rinsed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes