2 Serves
44 Mins
4 g
22 g
3 g
Using kitchen scissors, trim the sharp tips off the artichoke leaves.
Ingredients, vitamins, and health benefits
Artichokes
Garlic
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ItalianVitamin K
44 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
269 µg / 400 µgCalcium
513 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
288 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
1401 mg / 4,700 mgSodium
388 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Using a chef's knife, slice the garlic cloves and tuck the slices deep between the artichoke leaves.
Place the prepared artichokes into a saucepan and add enough water to reach halfway up the sides of the artichokes. Add the bay leaf to the water.
Using a mortar and pestle, crush the coriander seeds, oregano, and basil together, then sprinkle the mixture over the top of the artichokes.
Cover the saucepan and cook over medium heat for 30 minutes, or until the leaves pull away easily from the base.
Water
Bay Leaf
Coriander Seeds
Oregano
Basil
Vitamin A
832 µg / 900 µgVitamin C
158 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
269 µg / 400 µgCalcium
513 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
288 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
1401 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37
g42
g23
g
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SwedishZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g