This Italian-inspired dish pairs perfectly with risotto or pasta dishes.
Calories64 Per Serving
Protein2g Per Serving
Fiber4g Per Serving
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||4 g|
1 vegetable, 1 fat
2 whole artichokes
1/2 cup dry white wine (regular or nonalcoholic), fat-free, low-sodium chicken broth, or water
1/2 cup water
2 tablespoons chopped, fresh Italian (flat-leaf) parsley
2 medium minced garlic cloves
1/2 teaspoon dried oregano (crumbled)
1/4 teaspoon salt
1 tablespoon olive oil (extra virgin preferred)
Working with one artichoke at a time, peel off and discard the tough outer leaves. Trim 1 inch from the top. Discard. Trim off any fibrous parts. Discard. Halve each artichoke lengthwise. Using a spoon, scrape out the fuzzy choke portion. Discard.
Pour the wine and water into the pressure cooker. Place the steaming rack in the cooker. Arrange the artichoke halves with the cut side up on the rack.
In a small bowl, stir together the parsley, garlic, oregano, and salt. Sprinkle over the artichokes. Secure the lid. Cook on high pressure for 10 minutes. Quickly release the pressure.
Transfer the artichokes to a platter. Drizzle with the oil.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.