Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
534
Calories
38g
Protein
31g
Fat
30g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 8 small to medium artichokes, trimmed, or 15 to
- 20 thawed frozen artichoke hearts
- 1⁄2 lemon
- 1 Tbs. capers, preferably salt packed (optional)
- 4 to 5 Tbs. extra-virgin olive oil
- 2 yellow onions, finely chopped
- 4 to 5 garlic cloves, coarsely chopped
- 3 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 to 2 cups vegetable or chicken stock or
- low-sodium canned broth
- 1/2 tsp. grated lemon zest (optional)
- Juice of 1 lemon
- A few fresh basil or mint leaves, torn
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