Photo: Ernest Porzi
Cinder-baked artichokes with lemon, bay & prosciutto
8 ingredients
4
openrecipes
Look for the violet, Roman, or even the green Spanish artichokes. Don't use globe ones as they tend to be large and coarse.
Estimated Nutrition (whole recipe, rough)
199
Calories
5g
Protein
14g
Fat
19g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 4 artichokes
- olive oil
- sea salt
- freshly ground black pepper
- ½ lemon, cut into small wedges
- 4 slices quality prosciutto
- 4 bay leaves
- 1 handful of fresh mint, leaves picked and roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes