Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
240
Calories
6g
Protein
14g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- =
- 4 artichoke hearts
- 1 tablespoon wine vinegar
- 2 cans artichoke hearts, quartered
- 1 teaspoon louisiana hot sauce
- 1 clove garlic
- 2 teaspoons salt
- 1 teaspoon Lea & Perrins Worcestershire Sauce
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- =
Directions
1
In a wooden salad bowl, mash garlic and salt with a strong fork.
2
Add fresh artichoke hearts, and mash with the garlic and salt.
3
Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.
4
Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.
Recipe sourced from
fandom