Nutrition Facts
Nutrition Facts
Calories | 64 | |
---|---|---|
Total Fat | 3.5 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 2.5 g | |
Cholesterol | 0 mg | |
Sodium | 207 mg | |
Total Carbohydrate | 8 g | |
Dietary Fiber | 4 g | |
Sugars | 1 g | |
Protein | 2 g |
Dietary Exchanges
1 vegetable, 1 fat
Ingredients
-
2 whole artichokes -
1/2 cup dry white wine (regular or nonalcoholic), fat-free, low-sodium chicken broth, or water -
1/2 cup water -
2 tablespoons chopped, fresh Italian (flat-leaf) parsley -
2 medium minced garlic cloves -
1/2 teaspoon dried oregano (crumbled) -
1/4 teaspoon salt -
1 tablespoon olive oil (extra virgin preferred)
Directions
-
Working with one artichoke at a time, peel off and discard the tough outer leaves. Trim 1 inch from the top. Discard. Trim off any fibrous parts. Discard. Halve each artichoke lengthwise. Using a spoon, scrape out the fuzzy choke portion. Discard. -
Pour the wine and water into the pressure cooker. Place the steaming rack in the cooker. Arrange the artichoke halves with the cut side up on the rack. -
In a small bowl, stir together the parsley, garlic, oregano, and salt. Sprinkle over the artichokes. Secure the lid. Cook on high pressure for 10 minutes. Quickly release the pressure. -
Transfer the artichokes to a platter. Drizzle with the oil.