Ingredients
4
4 servings
- •2 large large artichokes (about 1 pound each)
- •3 cloves garlic, coarsely chopped
- •2 tablespoons butter
Instructions
- Rinse artichokes under cold water. With a sharp knife, cut off the top third of each artichoke and trim the stems to about 1 inch. Remove the smaller leaves from around the base, then snip off any sharp leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Place artichoke halves into the skillet, cut-sides down. Sauté until lightly browned, 5 to 10 minutes.
- Reduce the heat to low. Pour in about 1/4 cup water, cover, and steam until tender and the stem is pierced easily with a fork, 15 to 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 92
- Carbohydrate: 9g
- Fat: 6g
- Fiber: 4g
- Protein: 3g
- Sugar: 1g
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