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Artichoke Hearts In Butter Recipe
|Lemon juice||2 Tablespoon|
|Chopped shallots/Spring onions||4 Tablespoon|
|Freshly ground white pepper||1⁄2 Teaspoon|
|Chopped fresh parsley||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 2797 Calories from Fat 862
% Daily Value*
Total Fat 98 g151.4%
Saturated Fat 59.8 g298.9%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 4836.7 mg201.5%
Total Carbohydrates 445 g148.2%
Dietary Fiber 221.8 g887.3%
Sugars 41.4 g
Protein 137 g273.8%
Vitamin A 119.6% Vitamin C 877.4%
Calcium 188.5% Iron 304.1%
*Based on a 2000 Calorie diet
Place the pan over moderately high heat and bring the water to the boil.
Reduce the heat to low, add the artichoke hearts and simmer them for 10 minutes or until they are tender.
Remove the artichoke hearts from the pan and drain them in a colander.
Cut them into quarters, then set the quarters aside.
Meanwhile, preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a medium sized flameproof casserole, melt the butter over moderate heat.
When the foam subsides, add the shallots or spring onions [scallions] and artichoke hearts, and cook, stirring, for 1 or 2 minutes or until the hearts are well coated with the butter.
Sprinkle over the salt and pepper.
Cover the casserole and cook in the oven for 15 minutes.
Remove the casserole from the oven, sprinkle over the parsley and serve at once.