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Smoky Pan-Roasted Artichokes
Makes 4 servings
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Ingredients
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2
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artichokes (8 ounces each)
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1/4
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cup shallots, minced
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1/4
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cup pine nuts
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3
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tablespoons chopped bacon
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1/3
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cup California Ripe Olives, wedged
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1
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tablespoon chopped fresh parsley
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1/2
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teaspoon chopped fresh thyme
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2
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teaspoons olive oil
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1/2
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cup defatted low-sodium chicken broth
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1
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tablespoon lemon juice
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1
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teaspoon unsalted butter
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1
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teaspoon Dijon mustard
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1/4
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teaspoon salt
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Dash coarsely ground black pepper
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1. Remove stems and tops of leaves from artichokes. Cut into quarters and remove purple, fuzzy center. Place artichokes in steaming rack above pot of water and bring water to a boil. Steam 15 minutes. Remove artichokes from pot, drain well and set aside.
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2. Heat a large skillet over medium heat. Add shallots, pine nuts and bacon; cook 2 to 3 minutes until bacon is crispy and pine nuts are golden. Use a slotted spoon to place bacon mix in a large bowl, discarding pan grease. Add California Ripe Olives, parsley and thyme; set aside.
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3. Heat olive oil in large skillet over medium heat. Add artichokes; cook and stir 3 to 4 minutes until golden. Add chicken broth, lemon juice, butter and mustard. Sprinkle with bacon mixture and salt and pepper. Heat and serve.
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© California Olive Industry
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Nutrients per Serving
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Calories
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156
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Calories from Fat
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62 %
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Total Fat
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11 g
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Saturated Fat
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1.5 g
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Cholesterol
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9 mg
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Carbohydrate
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9 g
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Fiber
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3 g
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Protein
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6 g
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Sodium
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466 mg
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Dietary exchanges
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2 Vegetable
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2 Fat
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