The Real Food Dietitians · by Jessica Beacom
Roasted Artichokes with Lemon-Shallot Vinaigrette
NUTRITION · PER SERVING80M COOK
CAL 8%·PRO 1%
CARBS 4G10% OF CAL
1G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 15G92% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted artichokes with a bright lemon-shallot vinaigrette and Dijon mustard. Tender and tangy with herbaceous depth. A sophisticated vegetable side.
sidemediterranean🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Real Food Dietitians →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Cooking spray
- 4 large artichokes, stems trimmed, outer leaves removed, and tips of leaves trimmed
- Juice of ½ lemon (1 ½ – 2 tablespoons)
- 2 garlic cloves, finely minced
- 1 tablespoon avocado oil or olive oil
- 8 lemon slices
- 8 fresh thyme sprigs
- Fine salt and black pepper
- ½ cup avocado oil or olive oil
- 2 ½ tablespoons champagne vinegar (may substitute white wine vinegar or apple cider vinegar)
- ½ small shallot, finely minced (1 tablespoon)
- ½ teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1 ½ teaspoons dried thyme)
- Fine salt and black pepper to taste
At a glance
PER SERVING · TIME 80M
CAL 8%·PRO 1%
CARBS 4G10% OF CAL
1G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 15G92% OF CAL
2G SAT14G 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
- Sodium
- 264mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 13mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.