Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- 2 large Artichokes (or 4 medium)
- 1 small Carrot
- 1 small Onion
- 1 tbsp Olive oil
- 2 tbsp Parsley, chopped
- 1/2 tsp Basil leaves, dried
- 1/2 tsp Oregano
- 1/2 tsp Dill weed
- 1 Garlic clove
- Salt
- 1 cup Wine, dry white
- Pepper to taste
- =
Directions
1 With scissors or sharp knife, cut 1 ½ inches off top of each artichoke; cut off stems.
2 Pull leaves open at top; remove center leaves and scrape out choke with spoon.
3 In blender or food processor, combine carrot, onion, parsley, dried herbs, garlic and salt and black pepper to taste; process until finely chopped.
4 Stuff herb mixture between leaves of artichokes.
5 Place cooking rack, wine and ½ cup water in 4- or 6-qt pressure cooker.
6 Place artichokes on rack; close cover securely.
7 Place pressure regulator on vent pipe.
8 Cook 20 minutes at 15 pounds pressure, with pressure regulator rocking slowly.
9 Cool cooker at once.
10 Remove artichokes and rack; keep warm.
11 Boil liquid left in pressure cooker about 5 minutes or until reduced to ¼ cup; stir in red pepper.
12 To serve, spoon cookng liquid over artichokes.