Actually the bud from a thistle-like plant, globe artichokes are high in fibre, folate and potassium, and supply a surprising amount of vitamin C as well. Fresh herbs and sun-dried tomatoes add a delicious twist to these sauteed treats.
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1 lemon, cut in half
4 medium globe artichokes
1/4 cup olive oil
1 small onion, diced
2 cloves garlic, peeled and chopped
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped fresh thyme leaves
8 sun-dried tomatoes in olive oil, cut into strips
Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the artichokes as you work. Trim the artichokes with a stainless-steel knife, cut into quarters and cut away the chokes. Squeeze any remaining lemon juice into a large saucepan containing enough water to cover the artichoke quarters.
Bring the water to the boil. Add a pinch of salt and the artichokes. Cook for 5 to 8 minutes or until almost tender. Drain well and pat dry.
Heat the olive oil in a large nonstick frying pan over medium-low heat and add the onion. Cook gently for 5 minutes until pale golden. Add the garlic, parsley and thyme and cook for 1 minute. Add the artichokes, tomatoes and pepper to taste. Cook over medium-low heat for 5 minutes. If the mixture appears dry, add a few tablespoons of water. Serve the artichokes hot or at room temperature.
Did you know?
When artichokes are first picked, much of their carbohydrate is in the form of inulin, which is an indigestible starch. With time, though, the inulin is converted to sugar. That's why it's hard to be specific about kilojoule counts when it comes to artichokes, but they're always quite low.