Zutaten für Artichokes With Lemon Rosemary Sauce
- 4 whole fresh artichokes
- 1/4 cup olive oil
- Chicken Broth
- Dry White Wine
- Butter
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons fresh rosemary, chopped
- Egg Yolks
- Cornstarch
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
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Zubereitung von Artichokes With Lemon Rosemary Sauce
- Clean the artichokes: Trim the stems, remove the outer tough leaves, and cut the artichokes in half lengthwise.
- Prepare the sauce: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, fresh rosemary (chopped), salt, and pepper.
- Steam or boil the artichoke halves until tender (approximately 15-20 minutes).
- Arrange the cooked artichoke halves in an oven-safe dish.
- Pour the lemon rosemary sauce evenly over the artichokes.
- Bake in a preheated oven at 375°F (190°C) for 10 minutes, or until the sauce is slightly thickened and the artichokes are golden brown.
- Garnish with extra rosemary sprigs and a squeeze of lemon juice before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
6g
Fat
58g
Carbs
7g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Side Dishes Eggs Dairy Vegetables American Fall Spring Eggs Dietary Seasonal Low Calorie Low Carb Midwestern Low In Something Taste Mood Savory Number Of Servings Presentation Served Hot
