Baby Artichokes and Almonds Recipe
Overview:
This delightful side dish combines the tender essence of baby artichokes with the nutty crunch of almonds, creating a symphony of flavors that will elevate any meal. Perfect for those seeking a low-cholesterol option, this recipe is not only quick to prepare but also bursting with nutritional goodness. Whether served alongside your favorite protein or tossed with linguine for a complete entree, this versatile dish is sure to become a staple at your table.
Ingredients:
- 1/4 cup lemon juice
- 12 baby artichokes
- 2 teaspoons salt (divided)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons sliced almonds
- 1/4 cup grated Parmesan cheese
Instructions:
| Step | Description |
|---|---|
| 1 | Peel the baby artichokes down to the softer inner leaves, then cut off the bottom stem and dark green top. Slice them in half. Don’t fret if they turn slightly brown; this is normal and won’t affect the taste. |
| 2 | In a large pot, bring 4 quarts of water, 2 tablespoons of salt, and the lemon juice to a boil. Add the prepared artichokes and cook for 4 minutes. Drain them thoroughly. |
| 3 | Heat olive oil in a skillet over medium heat. Add the minced garlic and sliced almonds, and sauté for a few seconds until fragrant. |
| 4 | Add the cooked artichokes to the skillet. Sprinkle with the remaining salt and sauté for about 5 minutes, or until the artichokes are tender and slightly browned. |
| 5 | Transfer the artichokes to a serving bowl and sprinkle with grated Parmesan cheese. Serve immediately and enjoy the delicious combination of flavors and textures! |
Nutritional Information (Per Serving):
- Calories: 257.8
- Fat Content: 11.2g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 5.5mg
- Sodium Content: 4438.1mg
- Carbohydrate Content: 34.1g
- Fiber Content: 16.2g
- Sugar Content: 0.7g
- Protein Content: 13.1g
Recipe Notes:
- To save time, you can prep the artichokes in advance and store them in a bowl of water with lemon juice to prevent browning.
- Feel free to adjust the seasoning according to your taste preferences. A sprinkle of black pepper or a dash of red pepper flakes can add a nice kick to this dish.
- For a heartier meal, toss the cooked artichokes with cooked linguine and grilled chicken strips before serving. This turns the side dish into a satisfying entree that’s perfect for lunch or dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat in the microwave or on the stovetop for a quick and delicious meal.
