Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
307
Calories
7g
Protein
15g
Fat
39g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2 cups extra-virgin olive oil
- 4 fresh thyme sprigs
- 3 garlic cloves, unpeeled and smashed
- 3 strips lemon rind
- 1/2 tsp. red pepper flakes
- 1 tsp. black peppercorns
- Juice of 1 lemon
- 9 baby artichokes
- Salt and freshly ground pepper, to taste
- 1 carrot, peeled and cut into sticks
- 1 onion, cut into wedges
- 4 Tbs. extra-virgin olive oil
- 1 cup dry white wine
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