Artichoke Saute - 30g Carbs, 10g Fiber
From: www.nutritionaction.com
A quick and easy vegetable dish.
Fresh lemon juice makes the artichokes in this recipe sparkle.
Total time to prepare: 15 minutes
9 oz frozen artichoke hearts, thawed, drained, and patted dry
4 Tbsp extra-virgin olive oil, divided
8 oz shiitake mushrooms, caps sliced, stems discarded
1 (15 oz can) no-salt-added chickpeas, drained and rinsed
3 cloves garlic, chopped
2 scallions, sliced
6 sprigs Italian parsley, chopped
1 Tbsp fresh lemon juice, more to taste
1/2 tsp kosher salt
In a large non-stick skillet, saute the artichokes in 1 Tbsp oil
until browned. Remove from the pan. Saute the mushrooms in 1 Tbsp
oil until browned. Remove from the pan. Saute the chickpeas in
1 Tbsp oil until lightly browned.
Add the remaining 1 Tbsp oil, stir in the garlic, and cook for
30 seconds. Return the artichokes and mushrooms to the pan and
heat through. Add the scallions and parsley. Season with lemon
juice and up to 1/2 tsp salt.
Serves: 4
Serving Size: 1 cup
Nutrition per Serving:
290 Calories, 6g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
310mg Sodium, 9g Protein, 30g Carbs, 10g Fiber
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