Preppy Kitchen · by John Kanell★ 5.0 (4)
Roasted Artichoke
NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 3%
CARBS 3G3% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 42G98% OF CAL
6G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted artichoke halves served with homemade garlic aioli. The artichoke is tender and slightly caramelized, while the aioli provides a rich, garlicky complement.
starteramerican🔥 ovendairy freegluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 artichokes
- 1 tablespoon lemon juice (15mL, per artichoke)
- ½ cup olive oil (118mL, per artichoke)
- Sprinkle salt (per artichoke)
- 1-2 garlic cloves (per artichoke)
- 3 egg yolks
- 3 garlic cloves (Taken from roasted artichokes)
- 1/2 teaspoon salt (3g)
- 1 cup olive oil (236mL)
- pepper (Freshly ground)
- 2 tablespoons lemon juice (30mL)
At a glance
PER SERVING · TIME 70M
CAL 19%·PRO 3%
CARBS 3G3% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 42G98% OF CAL
6G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 212mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 18mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.