Photo: Mike Kenneally
Artichokes Vinaigrette
7 ingredients
Serves 4.
openrecipes
You can boil the artichokes a day or two in advance and then roast them just before serving. This dish makes an elegant first course for a sit-down dinner. It can easily be doubled for a large party.
Estimated Nutrition (whole recipe, rough)
197
Calories
5g
Protein
14g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- Kosher salt, to taste, plus 1/4 tsp.
- 1 1/4 lb. baby artichokes, trimmed and cut in half lengthwise
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 2 tsp. minced fresh oregano, or 1/2 tsp. dried oregano
- 1/4 tsp. minced garlic
- Freshly ground pepper, to taste
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